Lavender Lemon Scones with Honey
March 26, 2014

Nothing reminds me of spring more than the smell of fresh lavender. Although it's been a seemingly endless winter in most parts of the world, these lavender scones just might get you in the mood for spring. The best part about baking these is that they fill your entire home with the scent of lavender! And for more pretty inspiration, head on over to my site. 

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Lemon Lavender Scones with Honey
Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
2 cups flour (I used whole wheat, but any kind will do) 1/3 cup sugar
1/2 cup sour cream 1/2 teaspoon baking soda
1 teaspoon baking powder 1/2 teaspoon salt
1 egg 1/2 teaspoon vanilla extract
1 stick of unsalted butter (8 Tablespoons) 2 Tablespoons of culinary lavender (feel free to add more or less lavender depending on your preference - I feel 2 Tablespoons is a good place to start!)
Zest of 3 lemons Lemon juice (just a squeeze of half a lemon will do)
Pre-heat your oven to 400 degrees. In a large bowl mix all the dry ingredients together (flour, sugar, baking soda & powder, and salt).
Add the butter to your dry mixture. You can do this by chopping the stick of butter into small pieces, or you can use a grater and grate the butter in. Using your hands mix the butter into the flour mixture until it's blended.
Add the culinary lavender and lemon zest to the flour and butter mixture.
In a separate bowl whisk together the sour cream and egg, then add your vanilla and lemon juice.
Slowly fold the sour cream mixture into the flour mixture using a large spoon to distribute.
Using your hands, work the mixture together until it forms a large ball of dough. If it is still sticky and doesn't seem to form into a ball you can add more flour.
On a lightly floured surface roll the dough into a circle (about 8-10 inches in diameter) then using a sharp floured knife cut the dough into 8 triangles.
Arrange dough on a cookie sheet covered in parchment paper, making sure the scones are at least 1 inch a part.
Bake for 20-30 minutes at 400 degrees
Once the scones have cooled, you can drizzle with honey. I use an amazing raspberry infused honey, but feel free to use whatever you would like!