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!
Servings: 8 Scones
Calories: 443kcal
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
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.
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