Buttery Lavender Honey Scones with Lemon Glaze Drizzle
There’s nothing like waking up on a lazy Sunday morning and filling your kitchen with the sweet smell of freshly baked scones. Today I’m sharing my favorite recipe for buttery scones with a special twist – lavender and honey flavors topped with a tangy lemon glaze! These scones are super easy to make and will make your breakfast feel extra fancy. Trust me, your family will think you spent hours in the kitchen (but it’s our little secret that they only take about 30 minutes of work!).
Why You’ll Love These Scones
Have you ever bitten into a scone that’s so dry it makes you cough? Well, these aren’t those kind of scones! These lavender honey scones are:
- Buttery and moist on the inside
- Slightly crisp and golden on the outside
- Sweetened with honey instead of just plain sugar
- Fancy enough for guests but easy enough for beginners
- Perfect with your morning coffee or afternoon tea
My neighbor Mrs. Johnson always says my scones remind her of the ones she ate at a fancy tea shop in London. I’ve never been to London, but I’ll take that as a huge compliment!
What Makes These Scones Special
The Magic of Lavender
If you’ve never cooked with lavender before, you might be thinking, “Isn’t that the stuff in my grandma’s soap?” Yes, but culinary lavender is different! It adds a light floral taste that goes perfectly with honey. Just remember – a little lavender goes a long way! Too much and your scones will taste like perfume. Nobody wants to eat perfume for breakfast!
The Wonder of Real Butter
The secret to perfect scones is using COLD butter. Not room temperature, not melted – COLD! When those little chunks of cold butter hit the hot oven, they create steam pockets that make your scones fluffy and layered. I keep my butter in the freezer for 15 minutes before I start baking. Sometimes I even grate the butter with a cheese grater to make sure it stays cold when I mix it in!
The Zing of Lemon Glaze
The lemon glaze drizzle on top isn’t just pretty – it adds a tangy kick that balances out the sweet honey and floral lavender. It’s like when my little brother and sister fight all day but then do something sweet for mom – opposites that somehow work perfectly together!
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Regular flour works fine |
| Baking powder | 1 tablespoon | Makes the scones rise |
| Salt | 1/2 teaspoon | Just regular table salt |
| Cold butter | 1/2 cup (1 stick) | The colder the better! |
| Heavy cream | 1/2 cup | Plus extra for brushing tops |
| Honey | 1/4 cup | Local honey tastes best |
| Egg | 1 large | Room temperature is best |
| Dried culinary lavender | 1 tablespoon | Don’t use lavender from your garden |
| Vanilla extract | 1 teaspoon | Real vanilla, not imitation |
| Lemon zest | 1 tablespoon | From about 1 lemon |
| Powdered sugar | 1 cup | For the glaze |
| Lemon juice | 2-3 tablespoons | Fresh squeezed |
How to Make These Amazing Scones
Step 1: Get Everything Ready
First things first – turn your oven on to 400°F (that’s about 200°C) so it can get hot while you work. Then grab a baking sheet and put some parchment paper on it. The parchment paper is super important because it keeps your scones from sticking!
Next, grab all your ingredients and measuring tools. My mom always says “mise en place” which is fancy talk for “put everything in its place before you start.” I used to skip this step and then I’d be running around the kitchen like a crazy person looking for the baking powder while my butter got warm. Don’t be like old me!
Step 2: Mix the Dry Stuff
In a big bowl, mix together your flour, baking powder, and salt. You can use a whisk or a fork for this part. Make sure everything is mixed well – nobody wants to bite into a pocket of baking powder!
Step 3: Add the Cold Butter
Remember that super cold butter? Now’s its time to shine! Cut it into small cubes (or grate it if you’re feeling fancy). Add it to your flour mixture and use your fingers or a pastry cutter to mix it in. You want the mixture to look like coarse crumbs with some pea-sized chunks of butter still visible. Don’t mix too much! Those butter chunks are going to make your scones flaky and delicious.
My grandma used to say “Mix until it looks like bird food” and that’s actually a pretty good description!
Step 4: Add the Wet Ingredients
In a separate small bowl, mix together the cream, honey, egg, vanilla, and lemon zest. Whisk until everything is combined. The honey might be a bit stubborn about mixing in, especially if your cream is cold, but keep whisking!
Pour this wet mixture into your flour and butter mixture. Add the lavender too. Stir everything together with a wooden spoon just until the dough forms. The dough will be sticky and that’s exactly what you want!
Step 5: Shape Your Scones
Dust your countertop with a little flour and put your dough on it. Pat the dough into a circle about 1 inch thick. Don’t use a rolling pin! Your hands are gentler and will keep those butter pieces intact.
Use a knife to cut the circle into 8 wedges, like you’re cutting a pizza. Transfer your wedges to the baking sheet, leaving some space between each scone.
Brush the tops with a little extra cream – this will help them get golden brown and shiny on top.
Step 6: Bake to Perfection
Pop your scones in the preheated oven for about 15-18 minutes. How do you know they’re done? They should be lightly golden on top and firm to the touch. If you’re not sure, you can poke a toothpick in the center of one – it should come out clean with no wet dough on it.
Once they’re done, take them out and let them cool on the baking sheet for about 5 minutes, then move them to a cooling rack.
Step 7: Make the Lemon Glaze
While your scones are cooling down, mix up your glaze. Put the powdered sugar in a bowl and add the lemon juice a little at a time, stirring until you get a smooth mixture that’s thick but still pourable. If it’s too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more powdered sugar.
Step 8: Drizzle and Serve
Once your scones are cool enough that they won’t melt the glaze immediately, drizzle the lemon glaze over the top. You can use a spoon for this, or put the glaze in a plastic bag and cut a tiny hole in one corner for more control.
Let the glaze set for a few minutes, then serve your scones while they’re still a little warm. They’re best eaten the same day you make them, but if you have leftovers, store them in an airtight container.
Tips for Scone Success
Don’t Overwork the Dough
The number one rule of scone-making is: be gentle with your dough! The more you mix and knead, the tougher your scones will be. Mix just until everything comes together, and your scones will be tender and delicious.
My first time making scones, I treated the dough like bread dough and kneaded it for ages. The results were more like hockey pucks than scones! My dog wouldn’t even eat them, and he once ate a sock!
The Right Way to Measure Flour
Did you know there’s a right and wrong way to measure flour? The right way is to fluff up your flour with a spoon, then gently scoop it into your measuring cup, and level it off with a knife. If you just dip your measuring cup into the flour bag, you’ll pack in too much flour and your scones will be dry.
Finding Culinary Lavender
You can buy culinary lavender at specialty food stores, some farmers markets, or online. Make sure it’s labeled “culinary” or “food grade” – the lavender sold for crafts or potpourri isn’t safe to eat!
If you can’t find lavender, these scones are still delicious without it, or you could substitute 1 teaspoon of cinnamon or cardamom for a different but equally yummy flavor.
Serving Suggestions
These scones are wonderful on their own, but here are some ideas to make your breakfast or tea time even more special:
- Serve with clotted cream and extra honey
- Pair with a cup of Earl Grey tea or lavender tea
- Add some fresh berries on the side
- Make lemon curd for dipping or spreading
Final Thoughts
Scones might seem fancy, but they’re actually one of the easiest baked goods to make! The key is keeping everything cold and not overworking the dough. Once you master these lavender honey scones, you can experiment with other flavors – try orange zest instead of lemon, add chocolate chips, or throw in some dried fruit!
My family knows that when they smell these scones baking, they better hurry to the table or they might miss out. My dad once pretended he didn’t like them so the rest of us wouldn’t eat his share. I caught him sneaking a third one when he thought nobody was looking!
I hope you enjoy these scones as much as my family does. Happy baking, and don’t forget to enjoy the lavender-scented kitchen almost as much as the scones themselves!
