Description
Delicate, buttery scones infused with floral lavender and sweet honey, finished with a light lemon glaze. A perfect elegant treat for Mother’s Day brunch!
Ingredients
Units
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 egg
- 1 tbsp honey
- 1 tsp dried culinary lavender
- 1 tsp lemon zest
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp dried lavender, crushed
Instructions
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Preheat the Oven:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the Butter:
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
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Prepare Wet Ingredients:
- In a separate bowl, whisk together heavy cream, egg, honey, lavender, and lemon zest.
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Combine & Shape the Dough:
- Pour the wet ingredients into the dry mixture and stir until a dough forms.
- Turn the dough onto a floured surface, shape it into a disc, and cut into 8 wedges.
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Bake the Scones:
- Place scones on the prepared baking sheet and bake for 18-20 minutes until golden brown.
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Make the Glaze:
- Whisk together powdered sugar, lemon juice, honey, and crushed lavender.
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Drizzle & Serve:
- Drizzle the glaze over warm scones and enjoy!
Notes
- Use culinary lavender only, as other types may be too strong or bitter.
- For extra flavor, brush the tops with a little honey before baking.
- Pair with clotted cream or butter for an even richer treat.
