Blueberry Lavender Scones with a Mascarpone Lemon Honey Drizzle
These are the easiest and best blueberry scones with a crispy exterior, soft center, and honey as a natural sweetener! Lavender is such a fun and delicious addition that elevates these scones above others, and don't forget the mascarpone lemon honey drizzle!
Ingredients
- 1 ½ teaspoon dried lavender (equals 2 teaspoon ground)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 tablespoon unsalted butter *see notes
- 1 cup full fat plain Greek yogurt
- 6 tablespoon raw honey
- 2 teaspoon lemon zest
- 1 ¼ cup fresh blueberries
Lemon Honey Mascarpone Drizzle
- ½ cup mascarpone (link in instructions for my homemade mascarpone recipe) (option to replace with Greek yogurt)
- 5 tablespoon lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon raw honey
Instructions
Make the Scones
- If using fresh, dried lavender, pick out any husks or excess debris. Blend lavender until finely ground. Zest lemon using fine grater/ microplane, and rinse blueberries then pat as dry as possible. Set all of the above aside in separate bowls.
- Preheat oven to 375°F if using conventional oven. For convection oven no need to preheat.
- In a large bowl mix together flour, baking powder, baking soda, sea salt, and ground lavender. Cut in the butter (butter cut into small pieces) and work together with your hands gently to finely crumble the butter.
- Add yogurt, honey, and lemon zest. Combine all using a fork and/or your hands. Don’t overwork but mix until the mixture begins to stick together. Add blueberries and again mix gently. If the mixture is still very dry and falling apart you can add 1-3 teaspoon water but you definitely don't want a wet mixture!
- If you want to set the mixture aside for later, store in the fridge at this point.
- When ready, lightly flour a work surface and using your fingers press out the mixture into a 9” round.
- Sprinkle a little flour on top of dough and cut round into 8 equal portions.
- Line a baking sheet with parchment paper. Place each portion on the baking sheet, leaving space between each one to allow for expansion so they don't touch.
- Bake at 375°F for 24-26 minutes on middle rack in convention oven, lower rack if using toaster oven. While scones bake make mascarpone drizzle.
- Immediately transfer scones to a cooling rack to avoid bottoms getting moist.
Make the Lemon Honey Mascarpone Drizzle
- Follow my recipe for Homemade Mascarpone, or use store bought.
- In a small bowl combine mascarpone (or Greek yogurt), lemon zest, lemon juice, and honey. At this point taste the mixture and add more lemon juice to your taste. If you’re using mascarpone and want to thin out the mixture add 1 teaspoon of water at a time, tasting in between to make sure you’re not losing flavor. If flavor lessens then add small amounts of honey and lemon at a time. If you’re using Greek yogurt it should be thin enough as is.
- Drizzle over each scone when ready to eat.
To Store
- Store the scones in a paper lunch bag or these sandwich bags on the countertop. This will keep them from drying out as well as getting too moist. Don't store them in the fridge!
Notes
*These scones are soft and fluffy with a crisp exterior. If you want something drier and more crumbly then you can decrease the butter or don't work the mixture in your hands too much before adding the blueberries.
Tried this recipe?Let us know how it was!