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Home » Mother’s Day Inspiration » Lavender Lemon Scones with Honey Butter

Lavender Lemon Scones with Honey Butter

Published: Jun 3, 2018 · Modified: Apr 7, 2021 by Genevieve Morrison · This post may contain affiliate links

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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!

Two scones on plates with gold edges with fresh lavender placed on top, beside 2 cut lemons and a bunch of fresh lavender.
Contents hide
1 Why This Recipe is Special
2 Ingredient Notes
3 How to Make This Recipe
4 Common Questions
5 A Few Tips
6 Lavender Lemon Scones with Honey Butter

My kitchen always has freshly baked scones on a cake stand or in a bread box. I love them in the morning with my coffee. I have different ones for almost every season. I love raspberry lemon scones in the Summer, pumpkin scones with whisky raisins in the Fall and these lavender scones in the spring. 

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

Ingredients on a table that make lavender lemon scones.

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.

A small bowl with butter in the shape of a heart, garnished with honey and a sprig of lavender besides plates with lavender.

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. 

A collage of 4 numbered images showing how to make lemon lavender scones.

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.

2 numbered images showing how to roll and bake lemon lavender scones.

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.

2 numbered images showing how to make honey butter.

Common Questions

Where do you find dry culinary lavender?

I found mine on Amazon, but you may be able to find it in specialty grocery stores or Whole Foods.

How long do they last?

They last nicely in a sealed container for 5-6 days, unrefrigerated.

What’s the difference between a scone and a biscuit?

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

  1. 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.
  2. 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.
  3. 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.
A scone with jam on a decorative plate next to a spoon with jam, a few berries and a few dry roses.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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Two scones on plates with gold edges with fresh lavender placed on top, beside 2 cut lemons and a bunch of fresh lavender.

Lavender Lemon Scones with Honey Butter

These lavender lemon scones are fluffy, crumbly, floral and perfect for Mother’s Day, a Sunday brunch or cozy tea time. The honey butter adds such a silky, creamy sweetness and they take less than an hour to make!
4.60 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: International
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Cooling Time: 5 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 Scones
Calories: 443kcal
Author: Genevieve Morrison

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
US Customary – Metric

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

I found my culinary lavender on Amazon, but you may be able to find it in specialty grocery stores or Whole Foods.
These scones will last nicely in a sealed container for 5-6 days, unrefrigerated.
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’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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
A scone with a title that says "Pin it for later."
 
 
 
 
 

Nutrition

Serving: 1scone | Calories: 443kcal | Carbohydrates: 44g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 413mg | Potassium: 137mg | Fiber: 1g | Sugar: 9g | Vitamin A: 894IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

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