Honey-Lavender Scones with Honey Butter
Makes 8 scones · Prep: 20 minutes · Cook: 16 to 19 minutes · Rest: 15 minutes · Total: about 50 minutes
The buttery, flaky richness of scones is pretty much unbeatable. There’s nothing quite like clotted cream with scones. Pair them with your favorite tea, whether it’s chamomile, raspberry leaf, or ginger turmeric.
Ingredients
Scones
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 to 1½ teaspoons culinary lavender, lightly crushed
- 6 tablespoons cold unsalted butter, cut into small cubes
- ¾ cup cold heavy cream
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon vanilla extract
Egg wash
- 1 large egg
- 1 tablespoon heavy cream
Honey butter
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- Small pinch of salt
For serving
- Clotted cream
- Honey or jam, optional
Instructions
- 1
Prepare the pan
Heat the oven to 400°F. Line a baking sheet with parchment paper.
- 2
Mix the dry ingredients
Whisk together the flour, sugar, baking powder, salt, and crushed lavender.
- 3
Cut in the butter
Add the cold butter. Work it into the flour with your fingertips or a pastry cutter until the largest pieces are about the size of peas.
- 4
Add the cream
Whisk the cream, honey, egg, and vanilla in a separate bowl. Pour it over the flour mixture and fold just until a shaggy dough forms. A few dry crumbs are fine.
- 5
Shape the scones
Turn the dough onto a lightly floured surface. Fold it over itself two or three times, then pat it 1 inch thick. Cut eight rounds with a 2½-inch cutter. Press straight down instead of twisting.
- 6
Chill
Arrange the scones on the prepared pan and refrigerate for 15 minutes.
- 7
Bake
Beat the egg with the cream and brush it over the tops. Bake for 16 to 19 minutes, until the scones are tall and deeply golden.
- 8
Add the honey finish
Stir together the melted butter, honey, and salt. Brush it over the hot scones. Let them sit for 10 minutes, then split and serve with clotted cream.
Shortcut
Use a plain boxed scone mix. Add 1 teaspoon crushed culinary lavender to the dry mix and replace 1 tablespoon of the package liquid with honey. Brush the baked scones with the same honey butter.
Substitutions
Heavy cream: Use full-fat canned coconut milk for a dairy-free-style scone. The coconut flavor will be noticeable.
Culinary lavender: Leave it out and add 1 teaspoon finely grated lemon zest. Do not use lavender essential oil.
Honey: Maple syrup works in the dough, although the flavor will no longer read as honey-lavender.
Round cutter: Cut the dough into eight wedges with a knife.
Make ahead and storage
Freeze the shaped, unbaked scones on a tray, then move them to a freezer bag. Bake directly from frozen and add 3 to 5 minutes to the cooking time.
Keep baked scones at room temperature for up to two days. Reheat them for 5 minutes in a 325°F oven.
A note on culinary lavender
Use dried culinary lavender sold for baking or tea. Florists and craft stores may treat decorative lavender with products that do not belong in food.
Frequently Asked Questions
Why do the scones taste soapy?
Oops, you probably used too much lavender! Start with 1 teaspoon when using a new brand. Crush the buds before mixing so they spread through the dough more evenly.
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