Today I’m sharing my lavender and honey scone recipe, since I did promise to do so in my post last week. This morning I was up early to make a fresh batch, take photos, and yes the kitchen smells divine. So happy to get out and walk this morning too, before the storms went by.
For ideas on how to serve scones in berry baskets, see my post Garden Tablescape With Herbs.
Lavender And Honey Scone Recipe
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest (optional)
- 2/3 cup milk
Lavender And Honey Glaze
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons honey
- 1/4 teaspoon dried lavender
- Pre-heat oven 425ºF.
- Optional step: infuse sugar with a stem of fresh lavender while organizing ingredients and preparing the sheet pan with parchment.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Blend with a pastry blender or a fork until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar, lemon zest and then milk.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of powered sugar instead of flour on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. While scones cool for a few minutes make the lavender and honey glaze. If you want a thicker glaze use a little less lemon juice.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
Scroll to bottom of the post for a printable version of the recipe.
Recipe Notes
Lemon zest is an optional ingredient, however I think the zest adds a welcome brightness to the overall flavor.
If you don’t want to add lavender in the glaze, just sprinkle it lightly on top of the scones after drizzling the glaze.
For a basic scone recipe omit the glaze and serve with marmalade or jam.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration you are going to love!
If you are finding yourself in the kitchen more and more these days, you might want to try my Lemon Line Scone recipe as well. Thanks so much for stopping by.
Cheers!
©Lavender And Honey Scone Recipe post first appeared on Thistle Key Lane™.
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 10 minutes |
| Servings |
scones
|
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest optional
- 2/3 cup milk
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest optional
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons honey
- 1/4 teaspoon dried lavender
Ingredients
Lavender And Honey Scone Recipe
Lavender And Honey Glaze
|
|
- Pre-heat oven 425ºF.
- Optional step: infuse sugar with a stem of fresh lavender while organizing ingredients and preparing the sheet pan with parchment.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Blend with a pastry cutter or a fork until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar, lemon zest and then milk.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of powered sugar instead of flour on the parchment to prevent the dough from sticking while I cutting and separating the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. While scones cool for a few minutes make the lavender and honey glaze. If you want a thicker glaze use a little less lemon juice.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
Yum! You had me at “scone”! These look delicious, Michelle – can’t wait to try them!
Thanks Janet! Simple recipes are what I do best!
These look absolutely amazing Michelle🙋🏼♀️
Thank you Ann! I never get tired of making them. 🙂
These look absolutely delicious! I’ve pinned this recipe to my baking board and can’t wait to try it out – yum!
It’s a great recipe. Thank you so much for pinning!
I can’t wait to try these! Beautiful and delicious! Thanks for sharing at Charming Homes and Gardens!
Thanks Kristin, I still have a few hidden in freezer to go with my morning coffee. 😉
I have never tried lavender! Intriguing!
The lavender and honey is a lovely aromatic mix, and I hope you will try it! Thank you for stopping by today!
Hi Michelle. I love growing my own lavender, so this recipe is perfect for me (despite the fact it’s snowing and fragrant lavender outside seems worlds away). Found your post at TFT where I’m sharing small office ideas at #85. Thanks so much for the recipe! 🙂
Hi Michele, I hope to grown lavender again this year it’s one my favorite herbs in my garden. Thanks for stopping by I’m going to pop in to see your small office ideas! Cheers!
oh, wow Michelle. These look absolutely delcious!
Thank you Jen! I need to make these again!
This looks so good! What a great blend of flavors for spring!
Thank you for stopping by! Enjoy the recipe!
Thanks for sharing! Does it keep long?
Thanks for stopping by Vanessa! I store in the fridge for three to five days. These scones also store very will in the freezer for up to a month.