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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.
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4.5 from 4 votes

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!
Prep Time20 mins
Cook Time20 mins
Cooling Time5 mins
Total Time45 mins
Course: Breakfast
Cuisine: International
Servings: 8 Scones
Calories: 443kcal


  • knife
  • food processor
  • 2 medium mixing bowls
  • 2 small mixing bowls
  • whisk
  • parchment-lined baking sheet
  • cookie cutter (optional)
  • measuring cup


  • 2 tbsp. dry culinary lavender
  • cup white sugar - and a little for sprinkling
  • cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt - or flake salt
  • 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


  • ¼ cup flour - for your hands when rolling dough


  • 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 cup white sugar. Process on “puree” for 30 seconds until lavender is well chopped.
  • In a mixing bowl, add your lavender sugar mixture, 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, 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.


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."


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