These honey lavender scones are so elegant! (Really, anything with lavender is.) They’re a quick and easy spin-off of the orange rosemary scones we made awhile back that totally changed my perspective on what a scone could be (aka not hard, dry, or mealy). These come together in next to no time and bake up just as quickly. Make them smaller for dainty tea parties or bigger for an elevated running-out-the-door breakfast.
The base recipe for these makes scone making so simple. And can you believe they are butter and heavy cream free?! They have the texture of the fluffiest buttermilk biscuits but are made with Greek yogurt, almond milk and coconut oil instead. The honey replaces sugar here to give a subtle sweet flavor that just can’t be beaten. (Note: The lavender may be a bit difficult to come by… We get ours from Williams-Sonoma– my favorite store!).
There will be so many iterations to these in the near future! I’m thinking citrus, some berry something or other (for Anthony)… The possibilities are endless. Sweet or savory, you really can’t go wrong. These are already gone… I should go make more… Like nowish.
- 2 cups all-purpose flour
- 3 tablespoons honey
- 1½ teaspoons dried lavender
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup solid coconut oil
- ⅔ cup non-fat plain Greek yogurt
- ¼ cup unsweetened plain almond milk
- ¼ cup powdered sugar
- 2 tablespoons honey
- 1-2 tablespoons almond milk
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, lavender, leaveners, and salt.
- Add the coconut oil, honey, Greek yogurt, and almond milk and stir until a craggy dough forms. Using your hands, press the dough together until it holds a ball shape.
- Turn the dough out onto the prepared baking sheet and press it into a 1-inch thick disc. Cut the disc into 8 wedges and space the wedges 1-2 inches apart.
- Bake for 12-14 minutes until fluffy and golden brown. Cool on a wire rack.
- Whisk together the ingredients, adding 1 tablespoon of almond milk and more if needed to reach your desired consistency. Drizzle over cooled scones and serve.