Lavender and Honey Scones


  • 3/4 cup heavy cream
  • 2 Tbsp. honey
  • 4 drops Young Living Lavender Vitality essential oil
  • 2 1/2 cups all-purpose flour (or 1-to-1 gluten free baking flour)
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. butter
  • 1 egg, lightly beaten


Preheat oven to 400 degrees (F). In a small saucepan, combine heavy cream, honey, and Young Living Lavender Vitality essential oil. Warm over medium heat until the mixture begins to steam (about 10 minutes). Turn off heat and set aside for 30 minutes, or until completely cooled. 

Meanwhile, in a large bowl combine the flour, baking powder, and salt. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs Make a well in the center of the flour mixture.

Whisk egg into the cooled cream mixture. Add egg mixture all at one to the flour mixture. Using a fork, stir until just moistened. 

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes, or until the dough is nearly smooth. Pat dough into a 10"x4" rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.

Place rectangles 2 inches apart on an ungreased baking sheet. Brush the with additional heavy cream. Bake for 13-15 minutes or until golden brown. Remove scones from baking sheet. Drizzle with additional honey, if desired. Serve warm.

Prep: 20 minutes

Chill: 30 minutes

Bake: 13 minutes

Makes: 12

each scone: 224 cal, 13 g fat, 55 mg cool, 181 mg sodium, 24 g carb, 1 g fiber, 4 g protein

Hannah Jeffreys