These honey lavender scones are soft, gently sweetened, and finished with a floral glaze. They are subtle enough to be fragrant, not overpowering. Perfect for brunch or tea.
A Soft, Buttery Scone with Just the Right Touch of Lavender
I’ve been growing English lavender in the garden the past couple seasons and messing around with it in the kitchen. I’ve dried plenty of bouquets, but when it comes to baking, I’ve found I like it best fresh. Using the lavender flower buds straight off the stem gives these honey lavender scones the most subtle floral flavor.
I tested a bunch of batches to get the balance right, and this version is exactly how I want a lavender scone to taste. The texture’s soft and buttery, the honey adds just enough sweetness, and the lavender doesn’t overpower anything.
Here in the Pacific Northwest, lavender farms are everywhere, and culinary lavender grows just as easily as it does in the South of France. If you’ve got access to fresh stems, these scones are a great way to put them to use.
Why I Love This Recipe
- Soft, buttery texture – Not dry, not cakey. Just the scone texture you want.
- Fresh lavender flavor – Floral and subtle without taking over.
- Honey-sweetened – Adds just the right amount of mellow sweetness.
- Easy to make – No special tools, nothing complicated.
- Feels a little fancy – Works for brunch, bridal showers, or just with coffee at home.
Ingredients
Here’s what goes into the dough and the glaze.
- All-purpose flour – Keeps the texture light without being crumbly.
- Baking powder – Helps the scones rise in the oven.
- Salt – Just a pinch is enough to bring everything into balance.
- Granulated sugar – A little bit goes a long way.
- Lavender – I prefer using fresh, but dried works to. We’ll get into that later.
- Unsalted butter – Brings richness and helps create that soft, tender texture.
- Honey – Used in both the dough and the glaze for mellow sweetness.
- Heavy cream – Adds moisture and brings the dough together.
- Egg – Helps hold everything in place as it bakes.
- Confectioners’ sugar – The base of the glaze.
- Milk – Thins the glaze so it’s easy to drizzle.
- Crushed blueberries or blackberries – I use these to tint the glaze with a natural purple hue.
How to Make Honey Lavender Scones with Lavender Glaze
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the basics)
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment. Grab a large mixing bowl and whisk together the flour, baking powder, salt, sugar, and lavender. - Step Two (cut in the butter)
Add the butter to the bowl and use a pastry cutter to work it into the flour mixture until it looks crumbly with some small chunks of butter still visible. - Step Three (mix the wet stuff)
In a smaller bowl, whisk together the honey, cream, and egg. Pour that into the dry mix and fold everything together with a spatula. The dough should be a little sticky but manageable. - Step Four (shape and cut)
Turn the dough out onto a floured surface and gently press it into a circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place them on your lined baking sheet. Brush the tops lightly with a bit of cream. - Step Five (bake and cool)
Bake for 18 to 22 minutes, or until the edges start to turn golden. Let the scones cool on a wire rack for about 10 minutes while you throw the glaze together. - Step Six (make the glaze)
Stir together the confectioners’ sugar, honey, lavender, and just enough milk to make a smooth glaze. If you want that soft purple color, mash a few blueberries or blackberries and mix a bit of the juice into the glaze. - Step Seven (finish them off)
Once the scones have cooled a bit, drizzle the glaze over the top. Let it set for a few minutes, then they’re good to go.
Recipe Tips
After countless batches, here’s a few tips for the best lavender scones with glaze.
- Use cold ingredients. Cold butter and cream help the scones hold their shape and bake up soft instead of spreading.
- Don’t overmix the dough. Mix just until everything comes together. Overworking it makes the scones tough.
- Chop the lavender finely. Larger bits can give the flavor too much bite. You want it to blend in without dominating.
- Keep the floral flavor subtle. Stick to the amount in the recipe. It’s enough to notice without being overwhelming.
- Cut evenly. Try to keep the wedges the same size so they all bake at the same pace.
- Adjust the glaze slowly. Add milk a little at a time until it drizzles easily but still holds some shape.
- To prep fresh lavender, snip the top few inches of a stem with the flower heads. Run your fingers down the stem to gently pull off the small flowers. Rinse and pat dry before chopping.
Making Ahead & Storing Your Scones
These honey lavender scones are worth keeping around, whether you’re baking ahead or storing leftovers. Here’s how to plan for both.
- Make the dough ahead. Once the dough is mixed and shaped, place the wedges on a parchment-lined sheet pan and refrigerate them, uncovered, for up to 24 hours. Bake straight from the fridge.
- Store baked scones at room temp. Once cooled, keep them in an airtight container for up to two days. The texture holds up best if you don’t stack them.
- Freeze baked or unbaked. You can freeze the scones after baking or before. Let baked scones cool completely, then wrap and store in a freezer-safe bag. For unbaked dough, freeze the shaped wedges on a sheet tray first, then transfer to a sealed bag. Bake straight from frozen and add a few extra minutes.
- Reheat gently. Warm them in a 300°F (150°C) oven for a few minutes until heated through. Skip the microwave to keep the texture right.
FAQs
- Can I use dried lavender instead of fresh?
Yes. I prefer fresh when I have it, but dried works fine in this recipe. Use about half the amount since the flavor is more concentrated. Go with 1½ teaspoons dried if you’re replacing the 1 tablespoon fresh. - What kind of lavender should I use for baking?
Culinary lavender, whether it’s fresh or dried. If you’re using homegrown, English varieties work best. Avoid anything overly fragrant or something that smells like it came out of a drawer liner. If you want more detail on picking and prepping culinary lavender, this guide from Norwood Lavender Farm breaks it down nicely. - Why are my scones dry or tough?
It usually means the butter wasn’t cold enough or the dough got overmixed. Make sure your butter and cream are straight from the fridge, and mix only until things hold together. Baking too long can dry them out too. - Can I use milk instead of cream?
You can, but the texture won’t be as rich. Stick with whole milk if you’re making the swap, and be extra careful with how much you handle the dough. - Can I use frozen butter?
Yes. Grating frozen butter into the dry mix works well and helps keep everything cold. It’s a good option if you don’t want to cube it.
Other Things I Like to Bake for Brunch (or When I Just Want Something Sweet)
If you’re into these lavender scones, here are a few more recipes that work for a slow morning or afternoon coffee.
- Cornmeal-Blueberry Drop Scones – Crunchy edges and a tangy blueberry-lime combo.
- Cherry-Almond Coffee Cake – Fresh cherries with a sweet almond topping.
- Lemon Pop Tarts – Flaky pie crust filled with lemon curd and glazed.
- Almond Cruffin – Buttery, layered, and baked in a muffin tin.
- Air Fryer Cinnamon Sugar Donut Holes – Warm, quick, and full of cinnamon sugar.
A Little Bit of Floral Sunshine
These scones are soft, buttery, and just floral enough to make things interesting. The honey and glaze pull it all together without making it too sweet. If you’ve got some lavender around, this is exactly what it should be doing.
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Honey Lavender Scones
Soft, buttery honey lavender scones with just the right touch of floral. Finished with a simple glaze tinted naturally with crushed berries, they’re perfect for brunch, tea, or a slow weekend bake.
Servings: 8 scones
Calories: 312kcal
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls For combining dry and wet ingredients.
- baking sheet For baking the scones.
- parchment paper Prevents sticking.
- cooling rack For even cooling of the scones so bottoms don't get soggy.
Ingredients
Scones:
- 2 cups (240 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- ¼ tsp (1.5 g) table salt
- ¼ cup (50 g) granulated sugar
- 1 tbsp (~ 1 g) fresh culinary lavender finely chopped
- 6 tbsps (85 g) cold unsalted butter cubed
- ⅓ cup (113 g) honey
- ½ cup (120 ml) cold heavy cream plus extra for brushing on scones
- 1 large egg
Lavender Glaze:
- 1 cup (120 g) confectioners' sugar
- 1 tbsp (21 g) honey
- 1 tsp (~0.3 g) fresh culinary lavender finely chopped
- 1-2 tbsps (15-30 ml) milk
- 1-2 tsps (5-10 ml) strained juice from crushed blueberries or blackberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and lavender. Add the butter and use a pastry cutter to work it into the flour mixture until it looks like coarse crumbs.2 cups (240 g) all-purpose flour, 1 tbsp (12 g) baking powder, ¼ tsp (1.5 g) table salt, ¼ cup (50 g) granulated sugar, 1 tbsp (~ 1 g) fresh culinary lavender, 6 tbsps (85 g) cold unsalted butter
- In a separate bowl, whisk together the honey, cream, and egg. Pour that into the dry ingredients and fold everything together with a spatula until just combined. The dough will be slightly sticky.⅓ cup (113 g) honey, ½ cup (120 ml) cold heavy cream, 1 large egg
- Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place them on the prepared baking sheet. Brush the tops lightly with cream.
- Bake for 18 to 22 minutes, or until the edges are golden. Let the scones cool on a wire rack for 10 minutes while you make the glaze.
- In a small bowl, stir together the confectioners' sugar, honey, lavender, and milk until smooth. Strain the juice from a few crushed blueberries or blackberries and stir in 1 to 2 teaspoons of the juice for a soft purple color. If the glaze is too thick, add more milk a little at a time until it’s pourable. Drizzle over the cooled scones.1 cup (120 g) confectioners' sugar, 1 tbsp (21 g) honey, 1 tsp (~0.3 g) fresh culinary lavender, 1-2 tbsps (15-30 ml) milk, 1-2 tsps (5-10 ml) strained juice from crushed blueberries or blackberries
- Garnish with extra lavender flowers if you like.
Notes
- Dough can be mixed, shaped, and chilled up to 24 hours before baking.
- Store cooled scones in an airtight container at room temperature for up to two days.
- Freeze baked scones once cooled, or freeze unbaked wedges on a sheet tray and transfer to a sealed freezer bag. Bake from frozen, adding a few extra minutes.
- Dried culinary lavender can be used in place of fresh—use 1 to 1½ teaspoons for every tablespoon fresh.
Nutrition
Nutrition Facts
Honey Lavender Scones
Amount Per Serving (95 g)
Calories 312
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 164mg7%
Potassium 85mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 420IU8%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Honey Lavender Scones? I’d love to hear how they turned out — leave a comment below and let me know.
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