Lavender Honey Scones
Lavender honey scones are crumbly, soft and aromatic with a warm honey flavor. To make things simple, we'll mix it all together in a food processor!
Servings 9 large or 18 small scones
Equipment
Ingredients
- ½ cup granulated sugar (100g)
- 4 tsp dried lavender buds
- 4 cups all-purpose flour (480g)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup cold unsalted butter (2 sticks or 226g)
- 2 tbsp honey
- 1 ⅓ cup heavy whipping cream (6 oz)
- 1 tsp warm water
- 1 tbsp honey
Instructions
- Prepare a baking tray with parchment paper. Set aside.
- In a food processor, add the sugar and dried lavender buds. Pulse until the dried lavender buds are finely ground.
- Add flour, baking powder, salt and pulse 3-4 times.
- Cut the cold butter into tablespoons. Add 1 tablespoon into the food processor at a time. Pulse until the texture of the mixture looks like sand.
- Pour in the heavy whipping cream and honey and pulse until incorporated.
- Turn the dough onto a clean, floured surface. Flour your hands and gently knead the dough. It'll be sticky!
- Use a rolling pin to roll out the dough to about a 9 x 9-inch square, with a thickness of about ¾ to 1-inch.
- Use a sharp knife to cut the dough into 9 pieces. They don't have to be uniform.
- Place the scones on the prepared baking tray, about 1-inch apart. Then, put the baking tray in the freezer for 20 minutes. Preheat the oven to 350℉ (177℃).
- While the dough is chilling, make the honey glaze. Add warm water to a small bowl and the remaining honey. Mix well under it becomes a thin liquid.
- Once the dough is cold, take out the baking tray. Use a pastry brush to lightly brush the honey mixture onto the tops of the dough. Optional: Sprinkle some dried lavender buds and course sugar or sanding sugar.
- Bake for 25 minutes. Then, drop the temperature to 325℉ (163℃). Bake for an additional 5-10 minutes until the scones are dark golden brown and feel firm.
Notes
- Lavender: Use culinary grade dried lavender buds.
- Prevent spreading: The unsalted butter must be cold. Take it directly from the refrigerator and cut into tbsp size pieces. Freeze the scone dough for 20 minutes before baking. Baking cold scone dough prevents spreading and keeps a flaky texture.
- Freeze: Freeze the scone dough wedges on a baking tray for 1 hour. Then they can be layered on top of each other and kept frozen for up to 1 month. You can bake them from frozen, but add a few more minutes onto the bake time at 350℉ (177℃).
- Storing: Scones taste best the day they're made, but they can be kept in an airtight container at room temperature for 3 days.
- Tools: Food Processor | Rolling Pin | Baking Sheet | Pastry Brush | Parchment Paper | Silicone Baking Mat