Toasted Almond Cream Scones with Lavender Honey Butter


This post is sponsored by OneRoot Honey and I received compensation in some form in exchange for this post. That said, I only work with companies whose products I trust and would use myself.

Toasted Almond Cream Scones with Lavender Honey Butter
If you’re one of the millions who often look to honey as a healthier sugar alternative, you might be surprised to hear that the honey you’ve been buying at the grocery store may not be honey at all. YIPES.

Like so many other well-meaning consumers, I thought my adorable (and affordable, which should have been my first tip off) little honey bear was supporting the bees, offering nutritional value and putting my hard earned dollars back into the honey industry. Turns out like many others who weren’t fully aware of the honey industries current situation, I was duped. There is a term called “honey laundering” which can mean a few different things, but basically it refers to honey that has been altered to contain less real honey in lieu of cheaper fillers (water, man-made sweeteners, and potentially harmful chemicals) without being clearly labeled as such.

Toasted Almond Cream Scones with Lavender Honey Butter

I decided to do a little bit of research into Canadian honey and, similar to the US where much of the honey on their grocery store shelves is imported from China and sent through various “middlemen” in Indonesia and Vietnam who relabel it as a local product, we too are being deceived… which isn’t a huge surprise given the state of chemically enhanced foods these days.  If I’m spending my money on “Canadian honey”, I would really love to be purchasing CANADIAN HONEY. I don’t think, as a consumer, that’s too much to ask for.

Finding companies like OneRoot Honey, who work tirelessly and transparently to offer consumers bonafide 100% Northern Canadian sourced honey that is traceable, antibiotic-free and organic, makes buying honey consciously a whole lot easier. I trust their name and know that I don’t have to scour their labels when I’m buying because every jar of honey they make is sourced sustainably and truthful in their packaging and claims.

Lavender Honey Butter

I’m excited to be sharing a recipe made with
One Root’s Raw Wildflower Honey today. Unlike commercial honey, which offers a one-note flavour: sweet, raw honeys flavours are layered and complex and lend themselves well to so many dishes and preparations. The flavour of this particular honey was so lovely and floral and rich that I wanted to keep it in its natural state to retain as much of that flavour as possible. Not to mention, in its raw form, honey preserves its rich nutrients, enzymes, antioxidants, and amino acids.

These basic cream scones are toasty and fragrant on their own but drizzle a little bit of succulent and floral Lavender Honey Butter and you may as well be prancing through a field of wildflowers. Ok, maybe they aren’t that luxurious, but they are pretty wonderful and the flavour of the One Root Honey truly shines with the toasted almonds and lavender. These make a wonderful brunch companion or the perfect afternoon tea partner.

Toasted Almond Cream Scones with Lavender Honey ButterTOASTED ALMOND CREAM SCONES WITH LAVENDER HONEY BUTTER

Toasted Almond Cream Scones with Lavender Honey Butter
Toasted Almond Cream Scones with Lavender Honey Butter Recipe Type : sponsored, dessert, pastries, sweet, scones Author: Kelly Brisson Serves: 8 scones
  • Lavender Honey Butter
  • ¾ cup salted butter, room temperature
  • 1 cup One Root Honey Raw Wildflower Honey (I get mine on Amazon)
  • 1 tsp dried lavender buds

  • Everyday Cream Scones
  • ¾ cup raw sliced almonds
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • ⅓ cup granulated sugar
  • 1⅓ to 1½ cups heavy or whipping cream
  • 1 tsp pure vanilla extract
  • Additional heavy cream, for brushing on scones
  • Coarse sugar, for topping
  1. For the Lavender Honey Butter
  2. Place all ingredients in a food processor and pulse until combined or fold together with a stiff spatula in a large bowl. Will keep covered in the fridge for 2 weeks.
  3. For the Scones
  4. Preheat oven to 350.
  5. In a heavy skillet over medium heat, add the sliced almonds and toast, stirring often, until they are light golden brown. About 4 minutes. Remove from heat immediately to cool.
  6. Whisk together your flour, baking powder, ½ cup of the toasted almonds, salt and sugar.
  7. Pour in the cream and vanilla and fold everything together until it comes together in a shaggy ball of dough.
  8. Dump onto a lightly floured work surface and pat out gently. Fold the dough over itself and pat down again to create some layers within the dough. Repeat 4 more times.
  9. Press into a disc approximately 8” in diameter. Brush with the leftover cream and sprinkle with coarse sugar. Crumble remaining ¼ up of toasted almonds up and press into the dough evenly.
  10. Cut disc into 8 pieces like you would a pizza. Place on a parchment lined baking sheet and bake for 13-15 minutes. They should be lightly golden brown on the tops and bottoms.
  11. Drizzle or brush with the Lavender Honey Butter.
  12. Will keep in airtight container at room temperature for 4 days.


You can easily purchase OneRoot Honey on here. Get 20% off through March 31 by using the code THEGOUDA at checkout on Amazon!