Introduction

These lavender and honey scones offer a delightful balance of floral notes and sweet citrus. Perfect for a cozy breakfast or afternoon tea, they are simple to make and sure to impress with their delicate flavor.

The image shows a close-up of freshly baked scones arranged in a circle on a white marbled surface, with one scone slightly pulled away revealing its soft, fluffy layers inside. The scones have a pale golden brown crust with a slightly rough texture and small specks of lavender flowers on top, giving a pop of light purple color. Some areas of the scones show a shiny glaze that catches the light, emphasizing the flaky, tender texture. The scones are thick, with around three visible layers inside, and the white interior looks moist and crumbly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
1/3 cup granulated sugar
1 teaspoon lemon zest (optional)
2/3 cup milk
1/2 cup powdered sugar
1 teaspoon lemon zest (optional)
2 tablespoons fresh squeezed lemon juice
2 teaspoons honey
1/4 teaspoon dried lavender

Instructions

Step 1: Preheat your oven to 425ºF (220ºC).
Step 2: (Optional) Infuse granulated sugar with a stem of fresh lavender while organizing your ingredients and preparing a parchment-lined baking sheet.
Step 3: In a mixing bowl, combine the flour, baking powder, and salt.
Step 4: Add the cubed butter to the flour mixture and blend with a pastry cutter or fork until the mixture looks crumbly. You can also use a food processor or mixer with a paddle attachment.
Step 5: Stir in the granulated sugar, lemon zest, and then the milk until just combined.
Step 6: Shape the dough into a round disk and place it on the parchment-lined sheet pan. To prevent sticking, sprinkle about a teaspoon of powdered sugar instead of flour on the parchment. Cut and separate the dough into scone sections.
Step 7: Bake the scones in the preheated oven for 12 to 14 minutes, or until golden brown.
Step 8: Remove the scones from the oven and allow them to cool for a few minutes while you prepare the lavender and honey glaze. Mix powdered sugar, lemon zest, lemon juice, honey, and dried lavender. Use less lemon juice if you prefer a thicker glaze.
Step 9: Drizzle the glaze over the warm scones, then transfer them to a cooling rack to let the glaze harden.

Tips & Variations

For a stronger lavender flavor, gently crush dried lavender before adding it to the glaze.
Try substituting half the milk with buttermilk for a tangier scone.
Swap lemon zest with orange zest for a different citrus twist.
If fresh lavender isn’t available, use only dried lavender carefully to avoid bitterness.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the scones in a sealed bag for up to 1 month. Reheat frozen or day-old scones in a warm oven for a few minutes to restore their texture and flavor.

How to Serve

The image shows a close-up of a round scone cut into eight triangular pieces arranged in a circle on a white plate. Each scone piece has a soft, fluffy inside with a light golden-brown crust on the outside, speckled with small bits of orange zest and tiny purple lavender flowers. The texture looks crumbly but moist, with a shiny glaze on top that adds a slight gloss. The background is a white marbled surface with a blurred white bowl and utensils in the top part of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones vegan?

Yes, replace the butter with a plant-based alternative and use a non-dairy milk such as almond or oat milk. Check that the honey is replaced with maple syrup or agave to keep the glaze vegan.

What is the best way to cut scones?

The dough can be cut into wedges or small rounds using a sharp knife or biscuit cutter. To prevent sticking, dust the knife or cutter with powdered sugar instead of flour for a cleaner cut and better texture.