Lavender Lemon Scones with Honey Butter

Why You’ll Love This Recipe

These scones are soft, crumbly, and full of delicate floral and citrus flavors. The combination of lavender and lemon creates a refreshing balance, while the honey butter adds a touch of natural sweetness. They are simple to make and will fill your kitchen with a beautiful aroma.

Ingredients

For the Scones:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup granulated sugar
• 2 tbsp dried culinary lavender
• 1 tsp lemon zest
• 4 oz unsalted butter, cold and cubed
• ¼ cup heavy cream
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 large egg
• 1 additional egg (for egg wash)
• 1 tbsp sugar (for topping)

For the Honey Butter:

• 4 tbsp unsalted butter, softened
• 1 tsp honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Make the Scones:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse lavender and sugar together to finely chop the lavender.
3. In a large bowl, whisk together the lavender sugar, flour, baking powder, baking soda, salt, and lemon zest.
4. Add the cold butter and mix with your hands or a pastry cutter until crumbly.
5. In a separate bowl, whisk together the heavy cream, lemon juice, vanilla, and 1 beaten egg.
6. Pour the wet ingredients into the dry mixture and stir until just combined.
7. Flour your hands, form the dough into balls, and place on the baking sheet.
8. Brush with the extra beaten egg and sprinkle with sugar.
9. Bake for 20 minutes or until golden brown. Let cool slightly before serving.

To Make the Honey Butter:

1. Mix the softened butter and honey together until smooth.
2. Serve alongside the warm scones.

Servings and Timing

• Servings: 8-10 scones
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add a Lemon Glaze: Drizzle with a glaze made from powdered sugar and lemon juice for extra sweetness.
• Berry Addition: Fold in blueberries or raspberries for a fruity twist.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Reheating: Warm in the oven at 350°F for 5 minutes to refresh the texture.
• Freezing: Freeze for up to 2 months; thaw at room temperature before serving.

FAQs

Can I use fresh lavender instead of dried?

Yes, but use half the amount since fresh lavender has a stronger flavor.

How do I prevent the scones from being too dry?

Make sure not to overmix the dough and bake just until golden brown.

Can I use store-bought honey butter?

Yes, but homemade honey butter adds a richer flavor.

What’s the best way to serve these scones?

Enjoy them warm with honey butter, jam, or clotted cream.

Can I make these ahead of time?

Yes, you can prepare the dough in advance and refrigerate until ready to bake.

Conclusion

Lavender Lemon Scones with Honey Butter are a delightful, floral-infused treat that brings elegance to any brunch or tea time. With their soft texture, bright citrus notes, and buttery richness, they are sure to impress and become a new favorite!

Lavender Lemon Scones with Honey Butter

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These Lavender Lemon Scones with Honey Butter are a fragrant and buttery delight, perfect for brunch, tea time, or any special occasion. Infused with floral lavender, zesty lemon, and topped with a rich honey butter, these scones offer a light, crumbly texture and a perfectly balanced sweetness. Easy to make and bursting with fresh flavors, they’re an elegant twist on a classic scone recipe.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8-10 scones
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

For the Scones

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup granulated sugar
• 2 tbsp dried culinary lavender
• 1 tsp lemon zest
• 4 oz unsalted butter, cold and cubed
• ¼ cup heavy cream
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 large egg
• 1 additional egg (for egg wash)
• 1 tbsp sugar (for topping)

For the Honey Butter

• 4 tbsp unsalted butter, softened
• 1 tsp honey

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Instructions

To Make the Scones

1. Preheat & Prepare:

   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.

2. Blend Lavender Sugar:

   • In a food processor, pulse the sugar and dried lavender until finely chopped.

3. Mix Dry Ingredients:

   • In a large bowl, whisk together the lavender sugar, flour, baking powder, baking soda, salt, and lemon zest.

4. Cut in Butter:

   • Add the cold, cubed butter and mix with your hands or a pastry cutter until crumbly.

5. Combine Wet Ingredients:

   • In a separate bowl, whisk together the heavy cream, lemon juice, vanilla extract, and 1 beaten egg.

6. Form the Dough:

   • Pour the wet mixture into the dry ingredients and stir until just combined.
   • Flour your hands, shape the dough into balls, and place them onto the prepared baking sheet.

7. Egg Wash & Bake:

   • Brush each scone with the additional beaten egg and sprinkle with sugar.
   • Bake for 20 minutes or until golden brown.
   • Let cool slightly before serving.

To Make the Honey Butter

1. Mix Butter & Honey:
   • In a small bowl, combine softened butter and honey until smooth.
   • Serve alongside warm scones.

Notes

• Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice for added sweetness.
• Berry Addition: Fold in blueberries or raspberries for a fruity twist.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend.