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
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried culinary lavender finely ground
- 1/2 cup cold butter cubed
- 1/3 cup honey
- 1/2 cup heavy cream plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
Lavender Honey Glaze:
- 1 cup powdered sugar
- 2 tbsp honey
- 1 tbsp heavy cream
- 1/2 tsp dried culinary lavender finely ground
- 1-2 tsp fresh lemon juice adjust for desired consistency
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and ground lavender.
- Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- In a separate bowl, whisk together the honey, heavy cream, egg and vanilla until smooth.
- 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.
- 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.
- Place wedges 2 inches apart onto prepared baking sheet. Brush the tops with a little extra heavy cream.
- Bake for 10-15 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.
- 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.
- Drizzle the glaze over the slightly cooled scones. Allow the glaze to set for 10 minutes before serving.
Notes
- 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.
