These lavender lemon scones are fluffy, crumbly, floral and perfect for Mother’s Day, a Sunday brunch or elegant tea time. The honey butter adds such a silky, creamy sweetness and they take less than an hour to make!
Why This Recipe is Special
It’s an original, elegant twist on a traditional recipe – Floral pastries aren’t very common, but heavens, the lavender makes this traditional scone recipe so exquisite! It’s an unexpected flavor that enchants the senses.
They make wonderful gifts – If you really want to make someone’s day, wrap a few of these in a pretty handkerchief, tie it with a bow and give them as a gift.
They make your kitchen smell like Heaven – They’re not only delicious, but goodness gracious, do they make your kitchen smell like a delicate field of sweet lavender while they bake! Who knew baking could feel like a trip to a spa?!
Ingredient Notes
dry culinary lavender – Be sure to use organic culinary lavender. Not standard lavender from a bouquet (unless you know it’s organic).
lemon juice – Use only fresh squeezed lemon juice, not juice from one of those lemon shaped bottles.
vanilla extract – The quality of your vanilla extract really makes a difference. Don’t use imitation extract, and if possible, use a quality brand like Nielsen Massey or Beyond Good.
unsalted butter – You’ll be adding salt to the recipe, so really make sure you’re using unsalted butter or your scones will be too salty.
How to Make This Recipe
To Make the Scones
1. Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and set out 2 sticks (8 oz.) of butter: one for the scones and one to soften for honey butter. Chop sticks into smaller pieces to help them soften faster.
2. Into a food processor, add 2 tbsp. dry culinary lavender and ⅓ cup white sugar. Process on “puree” for 30 seconds until lavender well chopped.
3. In a mixing bowl, add your lavender sugar mixture, 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. lemon zest and ½ tsp. salt. Gently mix with a whisk or spoon. Add 4 oz. butter (1 sliced stick) into the mixing bowl. Use your hands to mix into a crumbly dough. You don’t need it to be completely solid – in fact, you don’t want it to be. You want tiny pieces of butter to remain.
4. In a separate bowl, add ¼ cup heavy cream, ⅓ cup lemon juice, 1 tsp. real vanilla extract and 1 beaten egg. Pour into the crumbly dough bowl. Stir with a wooden spoon until thoroughly mixed.
5. Add ¼ cup flour to a small bowl and get your hands nice and floury. Pick up enough dough to make a ball that’s not quite as large as a baseball, but not as small as a golf ball. Quickly roll and place on parchment-lined baking sheet. Repeat with your remaining dough.
6. Separately beat 1 egg, and brush each uncooked scone. Sprinkle each with sugar. Bake for 20 minutes. Allow scones to cool for 5-10 minutes before serving.
To Make the Honey Butter
1. Simply mix softened butter with 1 tsp. honey.
2. If you want to make it into a shape, simply spoon into a cookie cutter on a plate, place in the freezer for 10 minutes, and it will easily slide right out.
Common Questions
I found mine on Amazon, but you may be able to find it in specialty grocery stores or Whole Foods.
They last nicely in a sealed container for 5-6 days, unrefrigerated.
American biscuits (not European “biscuits,” which are “cookies” in the US), are made with milk or buttermilk. They’re more flaky and fluffy and would perhaps be called more bread-like. Scones are made with heavy cream which makes them more dense and pastry-like.
A Few Tips
- I highly suggest toasting them a little before serving if they’ve already cooled. Simply toast them in an oven at 350 F. (175 C.) for 5 minutes.
- If you want to add a lemon glaze to these scones, I highly suggest following the glaze recipe that I used in this recipe for lemon poppy seed scones with raspberries.
- If you’re making these scones in a hot kitchen, the dough will be more gummy and sticky. You’ll need a little more flour for your hands when rolling the dough, and I suggest cooling the uncooked scones on the pan in the refrigerator for 5-10 minutes before baking. This will make them more firm.
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Lavender Lemon Scones with Honey Butter
Equipment
- knife
- food processor
- 2 medium mixing bowls
- 2 small mixing bowls
- whisk
- parchment-lined baking sheet
- cookie cutter (optional)
- measuring cup
Ingredients
- 2 tbsp. dry culinary lavender
- ⅓ cup white sugar – and a little for sprinkling
- 2½ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt – or flake salt
- ⅓ cup Fresh lemon juice – about 2-3 large lemons
- 1 tsp. lemon zest
- 4 oz. unsalted butter – cold & sliced
- ¼ cup heavy cream
- 1 tsp. real vanilla extract
- 2 large eggs
For the Honey Butter
- 4 oz. unsalted butter – softened
- 1 tsp. honey
Extras
- ¼ cup flour – for your hands when rolling dough
Instructions
- Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and set out 2 sticks (8 oz.) of butter: one for the scones and one to soften for the honey butter. Chop sticks into smaller pieces to help them soften faster.
- Into a food processor, add 2 tbsp. dry culinary lavender and ⅓ cup white sugar. Process on “puree” for 30 seconds until lavender is well chopped.
- In a mixing bowl, add your lavender sugar mixture, 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. lemon zest and ½ tsp. salt. Gently mix with a whisk or spoon. Add 4 oz. butter (1 sliced stick) into the mixing bowl. Use your hands to mix into a crumbly dough. You don’t need it to be completely solid – in fact, you don’t want it to be. You want tiny pieces of butter to remain.
- In a separate bowl, add ¼ cup heavy cream, ⅓ cup lemon juice, 1 tsp. real vanilla extract and 1 beaten egg. Pour into the crumbly dough bowl. Stir with a wooden spoon until thoroughly mixed.
- Add ¼ cup flour to a small bowl and get your hands nice and floury. Pick up enough dough to make a ball that’s not quite as large as a baseball, but not as small as a golf ball. Quickly roll and place on parchment-lined baking sheet. Repeat with your remaining dough.
- Separately beat 1 egg, and brush each uncooked scone. Sprinkle each with sugar. Bake for 20 minutes. Allow scones to cool for 5-10 minutes before serving.
- To make honey butter, simply mix softened butter with 1 tsp. honey. If you want to make it into a shape, simply spoon into a cookie cutter on a plate, place in the freezer for 10 minutes, and it will easily slide right out.
Notes
Nutrition
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