Raspberry Lavender Scones with Honey Glaze — A Cozy Bake You’ll Love

Hi friend! If you’re in the mood for something a little special with your morning coffee or afternoon tea, these Raspberry Lavender Scones are the sweet, tender treat you didn’t know you needed. I adore how the soft floral notes of culinary lavender wrap around the bright pop of raspberries. And that simple honey glaze? It melts into all the little cracks and makes every bite feel like a warm hug. The best part is that scones are honestly easy once you try them once—and I’ll walk you through each step so you can pull a beautiful batch from your oven with total confidence.

Why this recipe feels extra special

There’s something about lavender that makes a regular day feel luxurious. You and I get to choose how intense we want the flavor—just a whisper, or a noticeable floral vibe—so it never overwhelms. I also love that this recipe doesn’t require any fancy equipment: a bowl, a whisk, your hands, and a baking sheet. Fresh, homemade, bakery-style scones in under an hour—yes please!

Nutritional Benefits (in a friendly, realistic way)

Let’s be honest: scones are a treat. But there are still some little wins here. Raspberries bring fiber, vitamin C, and lovely antioxidants. If you use whole-milk yogurt or buttermilk, you’ll get a tender crumb plus a touch of protein and calcium. Swapping some all-purpose flour with white whole-wheat flour can add more fiber without making the scones heavy. And I like that the sweetness comes mainly from a modest amount of sugar plus a light honey drizzle at the end, which means you control exactly how sweet your scones are.

Adaptable Variations (make it yours!)

• Lemon-Lavender Twist: Add 1–2 teaspoons of fresh lemon zest to the dough for a bright citrus note that pairs beautifully with lavender.
• Whole-Grain Boost: Replace 1/2 cup (60 g) of the all-purpose flour with white whole-wheat flour. The texture stays tender, and you get more fiber.
• Dairy-Free: Use a quality vegan butter and unsweetened plant yogurt or plant milk with 1 teaspoon of vinegar (to mimic buttermilk). For the glaze, thin honey with plant milk—or use maple syrup for a fully vegan option.
• Berry Swap: Blueberries, blackberries, or chopped strawberries all work. If your berries are very juicy, mix them with 1 teaspoon flour before folding in.
• Lavender Level: Start small. If you’re new to culinary lavender, 1/2 teaspoon is gentle and lovely. You can move up to 1 teaspoon for a more pronounced flavor.

The Recipe

Ingredients (8 large scones)

• 2 cups (250 g) all-purpose flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 cup (50 g) granulated sugar
• 1/2–1 tsp culinary dried lavender buds, lightly crushed*
• 1/2 cup (113 g) cold unsalted butter, diced
• 3/4 cup (180 ml) cold buttermilk or whole-milk yogurt thinned with a little milk
• 1 large egg, cold
• 1 tsp vanilla extract
• 3/4–1 cup (90–120 g) raspberries (fresh or frozen; do not thaw)
• 1–2 Tbsp coarse sugar for topping (optional)

*Tip: Rub the lavender between your fingers or crush lightly with a mortar and pestle to release aroma. Make sure it’s labeled “culinary.”

Honey Glaze

• 1/3 cup (40 g) powdered sugar
• 1–2 Tbsp honey
• 1–2 tsp milk or cream (as needed for drizzling consistency)
• Pinch of fine sea salt

Step-by-Step Instructions

1. Preheat & prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment. Pop the diced butter in the freezer for 5–10 minutes while you mix the dry ingredients.
2. Mix dry: In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and the lightly crushed culinary lavender.
3. Cut in butter: Add the cold butter. Using your fingertips or a pastry cutter, work it in until you have pea-sized pieces. You want visible bits of butter—that’s where the flakiness comes from.
4. Combine wet: In a small bowl, whisk buttermilk, egg, and vanilla. Pour into the flour mixture. Gently fold with a spatula just until a shaggy dough forms (it should look a little messy).
5. Fold in berries: Scatter raspberries over the dough. Fold very gently 2–3 times to distribute without smashing too much. A few streaks of berry juice are okay!
6. Shape: Tip dough onto a lightly floured surface. Pat into a 7–8 inch (18–20 cm) round, about 1 inch (2.5 cm) thick. If it’s sticky, dust your hands with flour and be gentle.
7. Cut: Using a floured knife or bench scraper, cut the round into 8 wedges. Transfer to the lined baking sheet, leaving a little space between them. Sprinkle tops with coarse sugar if you like.
8. Chill (optional but helpful): Slide the tray into the fridge or freezer for 10 minutes. Cold dough equals taller, flakier scones.
9. Bake: Bake 16–20 minutes, until risen with lightly golden tops and edges. If using frozen raspberries, you might need an extra minute or two.
10. Glaze: Whisk powdered sugar, honey, milk/cream, and a tiny pinch of salt until smooth and drizzle-able. Adjust with more milk or sugar as needed. Drizzle over warm scones and let it set for a few minutes.

Practical & Valuable Tips

• Keep it cold: Cold butter is your best friend. If your kitchen is warm, chill the flour and bowl for 5–10 minutes.
• Don’t overmix: Scone dough should be just combined. Overworking creates tough scones. A scraggly look before shaping is perfect.
• Lavender restraint: Start on the lower end (1/2 tsp). You can always add more next time. Too much can taste soapy.
• Frozen berries win: Frozen raspberries hold their shape better and are less likely to turn the dough purple.
• Make-ahead & freeze: Freeze unbaked wedges on a tray, then store in a bag up to 2 months. Bake from frozen, adding 2–4 minutes to the bake time.
• Storage: Keep baked scones in an airtight container at room temp for 1–2 days or refrigerate up to 4 days. Rewarm in a 325°F (165°C) oven for 6–8 minutes.
• Glaze balance: A tiny pinch of salt in the honey glaze makes the floral sweetness pop. Don’t skip it!

Frequently Asked Questions

1. What kind of lavender should I use? Use culinary-grade dried lavender buds only. They’re specifically grown and processed for eating and taste gentler than non-culinary lavender.
2. Can I make these without buttermilk? Yes. Mix whole milk with 1 teaspoon of lemon juice or vinegar and let sit 5 minutes, or use whole-milk yogurt thinned with a splash of milk until pourable.
3. My scones spread—what happened? Likely the butter got too warm or the dough was too wet. Chill the shaped wedges 10–15 minutes before baking and measure liquids carefully.
4. How strong should the lavender flavor be? It’s personal! If you’re new to it, start with 1/2 teaspoon. Next time, increase to 3/4 or 1 teaspoon if you want a more noticeable floral note.

Call to Action

If you bake these Raspberry Lavender Scones, I’d love to see your results! Snap a photo and save and share it on Pinterest so others can try it too. Tag me so I can cheer you on—and tell me if you went with the gentle lavender vibe or the bold floral twist. Happy baking, friend! 🫶✨