Tea Time blossoms in the kitchen with these Honey Lavender Scones — delicate, buttery rounds flecked with tiny purple buds and glazed with a whisper of honey. Close your eyes: warm steam rises, carrying floral notes of lavender that mingle with the caramel sweetness of honey. The crust offers a light, golden crunch that yields to a tender, flaky interior — slightly crumbly, but moistened just enough by cream and butter. Each bite is both nostalgic and unexpectedly sophisticated, like a garden wrapped in a teatime pastry.
This recipe is perfect for slow weekend mornings with a steaming pot of tea, for bridal or garden showers, or as a pretty, crowd-pleasing treat when friends drop by. They bake quickly, freeze well, and make an elegant upgrade to everyday breakfasts — or the center of a floral afternoon spread. If you love aesthetic food that tastes as lovely as it looks, these scones are made for you. For more teatime-worthy treats to pair with these scones, try this comforting cinnamon-sugar blondies recipe or a savory ricotta dip with hot honey for a different flavor profile: cinnamon sugar blondies and ricotta dip with hot honey.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35–40 minutes
- Servings: 8 scones
- Difficulty Level: Easy–Moderate (basic baking skills; quick assembly)
Nutrition Highlights
Estimated nutritional breakdown per serving (1 scone, recipe makes 8). Values are approximate and calculated using USDA FoodData Central standard ingredient entries.
- Calories: 310 kcal
- Protein: 4 g
- Carbohydrates: 34 g
- Sugars: 11 g
- Fiber: 1.2 g
- Total Fat: 19 g
- Saturated Fat: 11 g
- Sodium: 260 mg
Notes on the numbers: these are estimates derived from standard ingredient nutritional profiles (USDA FoodData Central). Portion sizes and exact totals will vary depending on specific brands, how much glaze you use, and any substitutions. For general health guidance, consult resources such as the CDC or Mayo Clinic.
Why You’ll Love It
- Aroma & Flavor: The lavender provides a gentle floral lift that complements — never overpowers — the rich butter and honey. The honey glaze adds depth and a glossy finish.
- Texture: A fragile, flaky exterior gives way to a soft, buttery interior that’s sturdy enough to split and spread with butter or cream.
- Occasion-Ready: Elegant enough for showers and holidays, simple enough for a cozy morning. They’re quick to make and great for batch baking.
- Balanced Indulgence: With real butter and cream, these are an indulgence — but one that feels worth it for the experience and sharing. Use the lighter substitutions listed below to reduce calories/fat if desired.
Preparation Guide
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons dried culinary lavender, lightly crushed
- 8 tablespoons (113 g) cold unsalted butter, diced
- 1 large egg
- 1/2 cup (120 ml) heavy cream, plus extra for brushing (or substitute milk)
- 2 tablespoons honey (plus 1 tablespoon for glaze)
- Optional: 1 teaspoon vanilla extract or 1 teaspoon lemon zest for brightness
- Optional glaze: 1 tbsp honey mixed with 1–2 tsp warm water (or powdered sugar glaze)
Substitutions & Options
- Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum.
- Vegan: Replace butter with cold vegan butter (stick form), use a flax "egg" (1 tbsp ground flax + 3 tbsp water), and substitute heavy cream with full-fat coconut milk.
- Lower-fat: Swap heavy cream for whole milk or half-and-half (texture will be slightly less tender).
- Lavender intensity: Reduce to 1 tsp if you prefer subtler floral notes.
Method & Process
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and crushed lavender.
- Add the cold, diced butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces — you should still see small bits of butter.
- Tip: Work quickly so the butter stays cold; those little cold butter pockets create flakiness.
- In a small bowl, whisk together the egg, 1/2 cup heavy cream, 2 tablespoons honey, and vanilla or lemon zest (if using).
- Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined. The dough should be shaggy but cohesive. If it’s too dry, add 1–2 tablespoons of milk or cream.
- Tip: Avoid overmixing — that makes scones tough.
- Transfer dough to a lightly floured surface. Pat into a 7–8 inch circle about 3/4–1 inch thick. Use a bench scraper or sharp knife to cut into 8 wedges.
- Alternative: Roll into a log and slice for tapered, tapered round scones.
- Place wedges on the prepared baking sheet, spacing about 2 inches apart. Brush tops with a little cream.
- Bake for 18–22 minutes, rotating the pan halfway, until tops are golden and a toothpick inserted into the center comes out clean.
- While warm, brush each scone with the honey glaze (mix 1 tbsp honey with 1–2 tsp warm water to thin). Let cool slightly on a rack before serving.
- Tip: For an extra-fancier finish, drizzle a light powdered sugar glaze once scones are completely cool.
Serving Suggestions
Best Pairings
- Classic: Warm with unsalted butter and a pot of Earl Grey or English Breakfast tea.
- Elegant: Split and spread with clotted cream and a smear of lavender-infused honey.
- Sweet & Savory: Serve with a small dish of ricotta and hot honey for guests who like contrast.
- Drinks: Lavender lemon tea, chai, or a mild coffee. For brunch, pair with fresh berries and Greek yogurt.
Presentation Tips
- Serve on a tiered tray for a bridal shower or tea party.
- Sprinkle a few dried lavender buds on top of the glaze for visual appeal (use only culinary lavender).
- Warm briefly in a 300°F (150°C) oven for 5 minutes before serving to revive crust crispness.
Shelf Life & Storage
How to Store
- Room Temperature: Store in an airtight container for up to 2 days. Place a sheet of paper towel under and over scones to absorb condensation.
- Refrigerator: Keep in an airtight container for up to 5 days. Reheat gently in a 300°F oven for 6–8 minutes to refresh.
- Freezer: Freeze unglazed scones in a single layer on a baking sheet until firm, then transfer to a freezer bag or container for up to 3 months. Reheat from frozen at 325°F (160°C) for 12–15 minutes, or thaw overnight then warm 6–8 minutes.
Pro Tips & Tricks
Chef’s Advice
- Keep everything cold: Cold butter is the key to flaky texture. If the butter softens while you work, chill the dough briefly.
- Measure flour correctly: Spoon and level the flour into your measuring cup — packing gives dry, dense scones.
- Don’t overhandle: Mix just until the dough comes together; overworking develops gluten and makes scones tough.
- Check doneness visually: Golden tops and a firm touch are more reliable than exact minutes; ovens vary.
- Flavor balance: If your lavender tastes soapy, it’s likely labeled “not culinary.” Always use culinary lavender and crush it lightly to release aroma without bitterness.
Creative Twists
Delicious Variations
- Lemon-Lavender: Add 1 tablespoon lemon zest to the dough and swap the honey glaze for a lemon glaze (powdered sugar + lemon juice).
- Blueberry-Lavender: Fold in 3/4 cup fresh or frozen blueberries into the dough (toss frozen in a little flour first). Reduce honey glaze if fruit is sweet.
- Savory Twist: Omit sugar and honey, add 1/2 cup grated sharp cheddar, a pinch of black pepper, and replace lavender with 1 teaspoon chopped rosemary. Brush with milk and top with flaky sea salt.
- Vegan Option: Use a plant-based butter and 3 tbsp ground flaxseed mixed with 9 tbsp water for the egg, plus coconut cream for richness.
All Your Questions Answered
Frequently Asked Questions
Q: Can I use fresh lavender instead of dried?
A: Yes, but use about double the amount and make sure it’s culinary-grade (harvested specifically for eating). Fresh lavender has more moisture and a subtler concentrated flavor when minced.
Q: My scones are dense — what went wrong?
A: Most likely overmixing or packing too much flour when measuring. Keep mixing minimal and measure flour by spooning into the cup and leveling.
Q: Can I make the dough ahead?
A: Yes — shape the dough into the round, wrap tightly, and refrigerate for up to 24 hours before baking. Alternatively, freeze shaped unbaked scones for up to 3 months.
Q: How do I reduce the calories or fat?
A: Use half-and-half or whole milk instead of heavy cream, reduce butter slightly, or try a light butter substitute. Texture will change slightly, but scones will still be enjoyable.
Q: Can I skip the glaze?
A: Absolutely — the glaze is optional. A light honey brush adds shine and a touch more sweetness, but plain scones are equally lovely.
Conclusion
Try these Honey Lavender Scones the next time you want a prettified, fragrant treat — they’re a small luxury that feels like a warm hug. If you enjoy making visually charming food, read more about the trend toward aesthetic savory dishes in this thoughtful piece: Cute Food Gets Serious—and Savory | TASTE. For tips on photographing your finished scones with an iPhone to capture that soft, floral mood, see this practical guide: How To Shoot iPhone Food Photography Like A Pro – We Eat Together.
I can help convert this into a printable recipe card, scale quantities for a larger crowd, or suggest a beverage flight to pair with your scones — tell me how you’d like to serve them and I’ll help plan the rest.
Print
Honey Lavender Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicate, buttery scones flecked with lavender and glazed with honey, perfect for tea time and special occasions.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons dried culinary lavender, lightly crushed
- 8 tablespoons (113 g) cold unsalted butter, diced
- 1 large egg
- 1/2 cup (120 ml) heavy cream, plus extra for brushing
- 2 tablespoons honey (plus 1 tablespoon for glaze)
- Optional: 1 teaspoon vanilla extract or 1 teaspoon lemon zest
- Optional glaze: 1 tablespoon honey mixed with 1–2 teaspoons warm water
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and crushed lavender.
- Add the cold, diced butter to the dry mix and cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces.
- In a small bowl, whisk together the egg, 1/2 cup heavy cream, 2 tablespoons honey, and vanilla or lemon zest (if using).
- Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined.
- Transfer dough to a lightly floured surface, pat into a circle about 3/4–1 inch thick, and cut into 8 wedges.
- Place wedges on the prepared baking sheet, spacing about 2 inches apart, and brush tops with a little cream.
- Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean.
- While warm, brush each scone with the honey glaze.
- Let cool slightly on a rack before serving.
Notes
Serve warm with unsalted butter and tea. Scones freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 11 g
- Sodium: 260 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: unknown
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: unknown
