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Lavender Lemon Scones with Honey Butter Recipe

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These Lavender Lemon Scones with Honey Butter are a delightful treat combining the floral notes of culinary lavender with the bright zestiness of fresh lemon. Perfectly crumbly and tender, these scones are enhanced with a sweet honey butter spread, ideal for breakfast, brunch, or an afternoon tea.

Ingredients

Scones

  • 2 tbsp. dry culinary lavender
  • ⅓ cup white sugar, plus extra for sprinkling
  • 2½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt or flake salt
  • ⅓ cup fresh lemon juice (about 2-3 large lemons)
  • 1 tsp. lemon zest
  • 4 oz. unsalted butter, cold and sliced (1 stick)
  • ¼ cup heavy cream
  • 1 tsp. real vanilla extract
  • 2 large eggs (1 beaten for dough, 1 for brushing)

Honey Butter

  • 4 oz. unsalted butter, softened (1 stick)
  • 1 tsp. honey
  • ¼ cup all-purpose flour (for dusting hands when shaping dough)

Instructions

  1. Preheat and Prepare Butter: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Set out two sticks (8 oz.) of unsalted butter: one for the scones (cold and sliced) and one to soften for the honey butter. Chop the butter sticks into smaller pieces to help them soften faster.
  2. Make Lavender Sugar: In a food processor, combine 2 tbsp. dry culinary lavender and ⅓ cup white sugar. Process on the puree setting for about 30 seconds until the lavender is finely chopped and evenly mixed with the sugar.
  3. Mix Dry Ingredients: In a large mixing bowl, add the lavender sugar mixture, 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. lemon zest, and ½ tsp. salt. Whisk gently to combine all dry ingredients evenly.
  4. Incorporate Butter: Add 4 oz. cold, sliced butter to the dry ingredients. Use your hands to mix and crumble the butter into the flour mixture until the texture resembles coarse crumbs, with some small visible pieces of butter remaining.
  5. Add Wet Ingredients: In a separate bowl, whisk together ¼ cup heavy cream, ⅓ cup fresh lemon juice, 1 tsp. vanilla extract, and 1 beaten egg. Pour this wet mixture into the crumbly dough. Stir gently with a wooden spoon until the dough is just combined.
  6. Shape the Dough: Pour ¼ cup flour into a small bowl to dust your hands. Flour your hands well and scoop enough dough to form a ball that is slightly smaller than a baseball but larger than a golf ball. Quickly roll and place each ball onto the prepared parchment-lined baking sheet. Repeat until all dough is used.
  7. Prepare for Baking: Beat the remaining egg and brush the tops of each uncooked scone. Sprinkle a little white sugar over the top of each for a crunchy, sparkling finish.
  8. Bake: Bake the scones in the preheated oven for 20 minutes or until they are golden brown and cooked through. Remove from oven and allow to cool on the baking sheet for 5-10 minutes before serving.
  9. Make Honey Butter: In a small bowl, mix the softened butter with 1 tsp. honey until smooth. For a festive presentation, spoon the honey butter into a cookie cutter placed on a plate and freeze for 10 minutes until shaped, then slide it out easily.

Notes

  • If you do not have a food processor, you can finely chop the lavender by hand before mixing it with sugar.
  • Use cold butter to ensure your scones have a tender, flaky texture.
  • Do not overmix the dough; some small butter pieces should remain visible for a crumbly scone.
  • The honey butter can be stored in the refrigerator and brought to room temperature before serving.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

Find it online: https://recipethrive.com/lavender-lemon-scones-with-honey-butter-recipe/