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.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword brunch scone recipe, easy lavender scones, floral scones, honey lavender scones, lavender brunch recipe, lavender scone recipe, lavender scones, scones with glaze

Prep Time 15

Cook Time 18

Total Time 33

Servings scones

Calories 312kcal

Author Cathy Pollak

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.

For optimal outcomes when preparing these honey lavender scones, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition