Honey Lavender Scones with Lemon Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender scones infused with floral lavender and sweet honey, finished with a bright lemon glaze perfect for a Mother’s Day brunch. This french-inspired brunch ready in about 33 minutes combines all-purpose flour, baking powder, granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup granulated sugar
• 1 tbsp dried culinary lavender buds
• 1/2 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 large egg
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 cup granulated sugar, 1 tbsp dried lavender buds, and 1/2 tsp salt until evenly combined.
2. Step 2: Using a pastry cutter or your fingers, cut in 6 tbsp cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Step 3: In a separate bowl, whisk together 2/3 cup heavy cream, 3 tbsp honey, 1 tsp vanilla extract, and 1 large beaten egg until smooth.
4. Step 4: Pour the wet mixture into the dry mixture and stir gently with a spatula until just combined, being careful not to overmix; the dough will be slightly sticky.
5. Step 5: Turn the dough onto a floured surface and gently pat it into a 7-inch circle about 1-inch thick. Cut into 8 equal wedges and place them 2 inches apart on a parchment-lined baking sheet.
6. Step 6: Bake for 15-18 minutes until the scones are golden on the edges and a toothpick inserted into the center comes out clean.
7. Step 7: While the scones bake, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp milk in a small bowl until smooth and pourable.
8. Step 8: Drizzle the lemon glaze over the warm scones and allow them to cool slightly before serving.