The delicate balance of floral notes and sweet honey in these Lavender Honey Scones creates something almost ethereal – like capturing the essence of a summer garden in each tender, buttery bite. And that lavender-honey glaze? It’s the kind of lovely that dreams are made of. These scones are the perfect addition to any brunch menu- or a simple way to make a regular weekday a little extra special.
A little note about lavender… The first time I baked with lavender it was… well, let’s just say the results were less “gentle whisper of flowers” and more “accidentally ate a soap bar.” 😅
Here’s what I’ve learned since then: when it comes to culinary lavender, less is more. You want just enough to make people wonder what that lovely subtle flavor is, not enough to announce its presence from the rooftops.
The Secret to Perfect Scones
Can we talk about butter for a moment?
Cold butter isn’t just a suggestion in this recipe – it’s the secret to those lovely, flaky layers that make scones so irresistible. I actually pop my butter in the freezer for about 10 minutes before starting.
And here’s my favorite trick: after cutting the butter into cubes, I toss them in the measured flour before working them in. It helps prevent the butter from sticking together and ensures more even distribution. Think of it like tucking tiny pockets of buttery potential throughout your dough. Each one will create a little burst of flakiness as it bakes.
A Few Extra Tips from My Kitchen to Yours…
• Don’t have a pastry cutter? Two knives work beautifully for cutting in the butter. Or do what my grandmother did – use your fingertips, but work quickly so your hands don’t warm the butter too much.
• If your kitchen is warm, pop your mixing bowl in the fridge for 10 minutes before starting. Happy butter = flaky scones.
• When patting out your dough, think gentle thoughts. The more you work it, the tougher it becomes. Like most of us, scone dough doesn’t appreciate being manhandled.
• For the glaze, start with less liquid than you think you need. You can always add more, but fixing too-thin glaze is like trying to catch clouds.
Make It Your Own
While I love these exactly as written, baking should feel like creative freedom. So feel free to:
• Skip the glaze and serve warm with honey butter
• Add fresh berries to the dough (just pat them dry first)
• Double the batch and freeze half (future you will be so grateful)
• Experiment with different honey varieties (orange blossom honey creates pure magic)
Lavender Honey Scones
These buttery, flaky scones have a light floral flavor that is balanced perfectly by the sweet honey. They are simple to make, and perfect for any special meal.
Servings: 8
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, salt, and ground lavender.
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Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
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In a separate bowl, whisk together the honey, heavy cream, egg and vanilla until smooth.
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Pour the liquid mixture over the flour mixture and stir gently with a fork until just combined. Do not overmix! The dough should be slightly crumbly but hold together.
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Turn the dough onto a lightly floured surface and knead 3 or 4 times to bring it together. Pat into a disk about 1-inch thick, then cut it into 8 wedges.
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Place wedges 2 inches apart onto prepared baking sheet. Brush the tops with a little extra heavy cream.
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Bake for 15-18 minutes, or until the scones are golden brown around the edges. Cool on the baking sheet for 5 minutes before moving to a wire rack.
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While the scones cool, prepare the glaze: In a small bowl whisk together the powdered sugar, honey, heavy cream, lavender and lemon juice. Adjust consistency with additional lemon juice if necessary.
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Drizzle the glaze over the slightly cooled scones. Allow the glaze to set for 10 minutes before serving.
- Prep Tips: Use cold butter and handle the dough minimally to ensure flakiness. If the dough feels too sticky, chill it for 10 minutes before shaping.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 300°F (150°C) for 5 minutes to refresh.
- Serving Suggestions: Pair with lemon curd or extra honey for dipping, enhancing the floral notes.