Lemon Lavender Honey Scones with Honey Glaze

Lemon Lavender Honey Scones with Honey Glaze

Lemon Lavender Honey Scones with Glaze

Highlight the bright citrus and delicate floral notes of MJD Apiary's Lemon Lavender Creamed Honey in these tender, bakery-style scones. Using creamed honey directly in the dough keeps them moist, while a sweet honey glaze ties the whole treat together.

Ingredients

• The Honey:

  • 1/3 cup MJD Apiary Lemon Lavender Creamed Honey (for the scone dough)

  • 2 tbsp MJD Apiary Lemon Lavender Creamed Honey (melted slightly for the glaze)

• The Dry Ingredients:

  • 2 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 tbsp baking powder

  • 1/2 tsp salt

• The Cold Ingredients:

  • 1/2 cup (1 stick) unsalted butter, very cold and cubed into small pieces

  • 1/2 cup heavy cream (plus 1-2 tbsp extra for brushing)

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 tsp fresh lemon zest

• The Glaze (Optional):

  • 1 cup powdered sugar

  • 2–3 tbsp milk or fresh lemon juice

Step-by-Step Instructions

1. Prep and Chill

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Place your cubed butter in the refrigerator while you gather the rest of your ingredients to ensure it stays as cold as possible.

2. Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.

2. Add the cold, cubed butter into the flour mixture. Using a pastry blender or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

3. Combine the Wet Ingredients

1. In a separate measuring cup or small bowl, whisk together the heavy cream, egg, vanilla extract, and 1/3 cup of the MJD Apiary Lemon Lavender Creamed Honey until smooth.

4. Form the Scone Dough

1. Pour the wet ingredients into the dry flour-and-butter mixture.

2. Using a spatula or wooden spoon, gently fold everything together just until a shaggy dough forms. Do not overmix (a few dry spots are fine; overworking melts the butter).

3. Turn the dough out onto a lightly floured surface and pat it gently into a 3/4-inch-thick circle (about 7-8 inches across).

5. Cut and Bake

1. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.

2. Transfer the wedges to your prepared baking sheet, leaving about 2 inches of space between each. Brush the tops lightly with a tablespoon of heavy cream.

3. Bake for 15 to 18 minutes, or until the scones are golden brown on top and cooked through. Remove and let cool completely on a wire rack.

6. Add the Honey Glaze

1. In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and 2 tablespoons of melted Lemon Lavender Creamed Honey until smooth and pourable.

2. Drizzle the glaze generously over the cooled scones.

Serving Suggestion

Serve these scones fresh alongside a hot cup of Earl Grey tea or a cafe latte to let the floral lavender and bright citrus notes truly shine!