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™.
Lavender And Honey Scone Recipe
Ingredients
- 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
Instructions
- 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.