Lavender Honey Scones
Indulge in the delightful taste of Lavender Honey Scones. With their unique blend of floral and sweet notes, these scones are perfect for any occasion. Easy to make and utterly delicious, they’re a must-try for your next gathering!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Whisk
- Oven
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Dried Culinary Lavender
- 1/2 cup Cold Butter Cut into cubes
- 1/3 cup Honey
- 1/2 cup Heavy Cream Plus extra for brushing
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 2 tbsp Honey
- 1 tbsp Heavy Cream
- 1/2 tsp Dried Culinary Lavender
- 1-2 tsp Fresh Lemon Juice Adjust for desired consistency
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, baking powder, salt, and dried culinary lavender.
- Cut the butter into small cubes and cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together honey, heavy cream, egg, and vanilla extract until smooth.
- Pour the liquid mixture over the flour mixture and stir gently with a fork until just combined.
- Turn the dough onto a lightly floured surface and knead it gently 3 or 4 times to bring it together.
- Pat the dough into a disk about 1-inch thick and cut it into 8 wedges.
- Place the wedges 2 inches apart onto the prepared baking sheet and brush the tops with extra heavy cream.
- Bake the scones for 10 to 15 minutes or until golden brown.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together powdered sugar, honey, heavy cream, dried culinary lavender, and fresh lemon juice.
- Drizzle the glaze over the slightly cooled scones and let it set for about 10 minutes before serving.
Notes
- Tip 1: Use cold butter and handle the dough minimally to ensure flakiness.
- Tip 2: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Tip 3: Pair with lemon curd or extra honey for dipping, enhancing the floral notes.