Lightly sweetened and a mild flavor of lavender infused in these simple Honey Lavender Scones makes a delicious snack to be enjoyed for brunch or with a hot a cup of tea.
This isn’t the first recipe I’ve made with dry lavender buds. Last Spring I made these Lavender Cream Puffs with a glaze that was infused with a hint of lavender.
I’m hooked on the mild flavor that is released then the buds are infused in liquid, and this time instead of steeping the lavender just for the flavor the buds are folded right into scones!
These scones are sweetened with just a couple of tablespoons of honey. When serving add an extra coating of honey or homemade lemon curd and rev up the flavors even more!
I’m adding these scones to our Easter brunch, but these treats are also lovely for a bridal or baby shower! Better yet, invite a couple of your friends over and treat yourselves to high tea!
Fancy and fun and super easy to make Honey Lavender Scones should be enjoyed all year long!
Honey Lavender Scones
- 3/4 cup heavy cream
- 2 tablespoons honey
- 1 tablespoon dried lavender buds
- 2 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1 large egg
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a small saucepan add heavy cream, honey and lavender buds. Warm over medium / low heat for 10 minutes. Remove from heat and let chill at room temperature.
- In a large bowl whisk together flour, baking powder and salt. Cut in butter with a pastry blender or two knives until the butter is broken down into the flour mix forming a crumbly mix.
- Whisk egg into cooled cream/lavender mix and pour into flour mixture. With a fork combine ingredients (don't over mix).
- Put dough on a lightly floured surface and kneed until dough is combined (10-12 strokes). Gently form dough into a 10 x 4 inch rectangle. Cut in half lengthwise and cut each side into the shape of a triangles (6 per side). Place on prepared baking sheet 2 inches apart and brush with heavy cream. Bake for 13 minutes or until lightly browned. Serve with additional honey or lemon curd.