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Fluffy Lemon Lavender Scones with Easy Honey Drizzle

lemon lavender scones - featured image
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These fluffy lemon lavender scones feature delicate floral notes paired with bright lemon zest, finished with a simple honey drizzle. Perfect for a quick, comforting breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon dried culinary lavender buds
  • ½ cup (113 g) unsalted butter, cold and cubed
  • ¾ cup (180 ml) heavy cream, plus extra for brushing
  • 1 large egg, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons honey

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and dried lavender buds.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. In a separate bowl, whisk together the heavy cream, egg, and lemon zest until combined.
  5. Pour the wet ingredients into the dry mixture and stir gently with a fork until the dough just comes together. Avoid overmixing.
  6. Turn the dough onto a floured surface and pat into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 equal wedges.
  7. Transfer the wedges to the prepared baking sheet, spacing about 2 inches (5 cm) apart. Brush the tops with a little heavy cream.
  8. Bake for 18-22 minutes until golden and a toothpick inserted in the center comes out clean.
  9. While baking, warm the honey gently and stir in the fresh lemon juice.
  10. Once slightly cooled (about 5 minutes), drizzle the honey-lemon glaze over the scones and serve warm or at room temperature.

Notes

Keep butter cold for flaky layers; do not overmix dough to avoid toughness. Use fresh lemon zest for best flavor. Warm honey gently before drizzling to avoid melting scone tops. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: lemon scones, lavender scones, honey drizzle, breakfast scones, brunch recipe, fluffy scones, easy baking

Find it online: https://flurpchef.com/fluffy-lemon-lavender-scones-recipe-with-easy-honey-drizzle-perfect-for-breakfast/