Description
Delicate, buttery scones flecked with lavender and glazed with honey, perfect for tea time and special occasions.
Ingredients
Scale
- 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