Honey Lavender Scones

Sunday is not for Sunday anymore

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(Updated post with ingredients amounts now also in grams plus a few extra tips on storing and reheating.)

You will love these crumbly buttery super soft honey lavender scones! They are very tender but still crispy on the edges. The lavender is not overpowering. Just the perfect amount to make these sweet soft scones a perfect breakfast treat anytime.

These honey lavender scones are ideal for those lazy Sundays or really, any day! Each bite is such a sweet and delicate treat. You will feel like hitting the pause button. As the calming sensation you feel after a nice hot cup of lavender tea, these honey lavender scones will bring you so much bliss. And the best thing with these scones is that you can make most of the steps the night before and leave things in the fridge. They will be super chilled and that’s exactly what a good scone’s dough needs.

I have never been a super fan of lavender in food. But a few weeks ago I was watching “Matilda” because I know my daughter loves it. Maybe because I was reminiscing about how much my daughter loves movies, I got really immersed on that one. And suddenly the characters of “Lavender” and “Miss Honey” started to resonate, in the form of food, haha! I know honey lavender scones are nothing new, but for me this was the inspiration behind this recipe. If it wasn’t for this movie, I would probably have never come up with this idea. And boy I’m so happy I gave lavender a try! Certainly this won’t be the last recipe using it.

Below I’m sharing the process when I made these crumbly and buttery scones, so you can have an idea on how to organize everything when making this delicious recipe.

How to make super soft scones

1. I started by cutting the butter and placing it in the freezer so it gets pretty cold while I prepare the other ingredients. When making scones, the colder the butter the better! I like to cut mine about ¼”square, like a small pea, so I have to work very little my dough. The less you work the scones’ dough, the more tender they will be. You can make this step the night before and leave the butter cubes in the freezer.

2. I then infused the milk with some of the lavender and placed it in the fridge to chill before straining it. You can also make this the night before.

3. Next I placed the flour, sugar, baking powder and salt in the bowl of a food processor already attached to the base. You can mix your dry ingredients ahead as well in a bowl, just cover them with plastic sealing wrap and place in the fridge.

4. At this moment I mixed the egg and vanilla with the chilled milk.

5. I then added the butter pieces and did 3 to 4 pulses, just enough to cover the butter cubes with the flour.

6. Next I started pouring the liquid ingredients in the processor pulsing a few times. Stop just when a rough ball of dough forms.

7. I like to transfer my dough directly to a floured parchment paper or silicon mat placed on a baking sheet. This way I don't need to be transferring the dough, risking over working it. When the dough is on your working surface, simply start pressing it until you form a flat disk of about 8”. Place the tray on the freezer for about 15 to 20 minutes.

8. In the meantime, I preheated the oven to 350 ° and prepared the egg wash.

9. After this time, I took the tray out the freezer and cut the dough in eight pieces. I then rearranged them so they had about one inch of space between them and spattered them with the egg wash. This should be done as fast as you can.

10. I baked the scones and while baking I prepared the honey butter. Once baked, I brushed the scones with it.

11. I ended up by pouring the blackberry lavender glaze. This is optional. You can make a simple glaze or just dust them with confectioner’s sugar. If using frozen berries, cook them a couple of minutes with the lemon juice, just to thaw them make them release its juices before processing in the blender.

How to store baked scones

Different from other baked goods, which is best to store them in an airtight container or in the fridge, I prefer to leave scones uncovered on the rack. These will be good for 3 to 4 days, even if completely uncovered, trust me on this one!!! The exposure to air creates a crunchy crust on the outside but they keep being crumbly and super soft on the inside. Reheat them in a 350° countertop oven for 5 minutes. Open the oven door and pull out the rack. Let the scones cool down for 2 minutes.

You have to give these scrumptious scones a try!! They are too easy and extremely delicious to let them pass by! Can’t wait to see your version! See you soon!

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Honey Lavender Scones

Ingredients

Scones

◯ Butter – 8 TBSP, 1 stick, 113.5g
◯ Cold coconut milk – ¾ cup, 175g
◯ Dried culinary lavender flowers – 2 TBSP, divided through the process
◯ All purpose unbleached flour – 2 cups, 270g, plus more
for dusting the baking tray
◯ Raw sugar – ¼ cup, 50g
◯ Baking powder – 2 ¼ Tsp, 10g
◯ Fine sea salt - ½ Tsp, 4g
◯ Large egg – 1
◯ Natural vanilla extract – 1 Tsp, 5g
◯ 1 egg with a teaspoon of milk for egg wash

Honey Butter

◯ Butter, softened – 4 TBSP, 57g
◯ Honey - ⅓ cup, 113g

Lavender Blackberry Glaze

◯ Water – about 1 TBSP
◯ Dried culinary lavender flowers – about 2 TBSP
◯ Blackberries, fresh or frozen (see notes if using frozen) – ¼ cup, 35g
◯ Lemon juice – 1 Tsp
◯ Confectioner’s sugar, sifted – 1 cup, 120g

Details

Yield:
8 thick scones

Total time:
50 minutes

Active time:
25 minutes

Equipment:
food processor, baking tray, parchment paper or silicon mat, large sieve

Steps

To make the scones: 

Cut the 8 tablespoons of butter in small cubes and place them in the freezer for about 15 minutes until ready to use them. Or freeze the butter cubes overnight (see notes).

In a small saucepan gently heat the ¾ cup of coconut milk with 2 tablespoons of the culinary lavender for a few minutes, until the milk is very fragrant with the lavender. Place it in the fridge to cool down before passing it through a sieve. This step could also be made overnight.

Place the 2 cups of flour, the ¼ cup of sugar and the 2 ¼ teaspoons of baking powder in a bowl of a food processor already attached to its base. Pulse about than 20 seconds.

Beat the egg and the teaspoon of vanilla into the milk.

Prepare a baking tray with parchment paper or a silicon mat and dust it with flour.

Add the cubes of butter into the flour and pulse a few times more, just until the pieces of butter are covered with the flour.

Detach the bowl lid and pour the liquid ingredients into the flour. Run the processor just until the mixture comes together as a large ball but is still wet and sticky.  Transfer the dough to the floured baking tray. Dust your hand with plenty of flour as well and press it until you form a nice round disk of about 8” of circumference. Place the tray in the freezer for 15 minutes.

Preheat oven to 375°. Beat the second egg with the teaspoon of milk for the egg wash.

Take the tray out and cut the dough in eight pieces, as if cutting a pizza. Separate each piece, trying to handle the dough as little as possible. If needed, dust your hands with a bit of flour to work with them. Bake for 15 to 20 minutes, until they are puffed and golden yellow. Brush the honey butter on top (recipe follows). Let them cool before pouring the glaze.

To make the honey butter:

Mix the 4 tablespoons of butter with the ⅓ cup of honey. Brush the scones when you take them out of the oven.

To make the blackberry glaze:

Heat 2 tablespoons of water with the 2 teaspoons of lavender in the microwave until very hot. Let the water infuse for a few minutes before straining.

Using a small blender or Nutri-Bullet mix the blackberries with the lemon juice if using. Place the mixture through a sieve. (If using frozen berries, cook them with the lemon juice for a couple of minutes to thaw them and release their juices.)

Start by adding about a teaspoon of the blackberry juice to the confectioner’s sugar. Using a hand whisk mix together. Add some of the lavender tea to make the glaze thinner. Add more of the tea to thin out the glaze until you have the desired consistency. Or add a bit more blackberry juice to make the color brighter. For a lighter color use more water than juice and for a deeper color use more juice than water.

Pour the glaze over the scones and let the glaze set.