Ingredients

MARZIPAN 

• ¾ cup almond flour 
• ½ cup plus 1 tablespoon powdered sugar 
• ½ teaspoon almond extract  
• Splash of water
  
  

HONEY-LAVENDER GLAZE 

• 1 cup powdered sugar 
• 6 tablespoons heavy cream 
• 3 tablespoons lavender syrup 
• 1 teaspoon honey 
• 1 teaspoon ground lavender 
• ⅛ teaspoon kosher salt 
• 3 drops purple food coloring (optional)
  
  

LAVENDER SCONES 

• Marzipan
• 2 cups plus 2 tablespoons all-purpose flour 
• ½ cup sugar  
• ¾ teaspoon salt 
• 1 tablespoon baking powder 
• 1½ teaspoons ground lavender 
• 2 eggs 
• 1¼ teaspoons almond extract 
• ⅔ cup heavy cream 
• ½ cup (1 stick) frozen unsalted butter, grated 
• ¼ cup heavy cream, for brushing 
• Honey Lavender Glaze
• 1 tablespoon dried whole lavender, for garnish 
  
  

Directions

1. To make the Marzipan: Combine the almond flour, powdered sugar, almond extract, and a few drops of water in a food processor. Process until a ball forms. Remove the mixture from the food processor, shape into a firm ball, and place on a baking sheet. Cover with plastic wrap and refrigerate until ready to roll out.

2. To make the glaze: Combine the powdered sugar, heavy cream, lavender syrup, honey, ground lavender, kosher salt, and food coloring (optional) in a small bowl. Whisk until smooth.

3. To make the scones: Whisk together flour, sugar, salt, baking powder, and ground lavender in a large bowl. In a separate bowl combine eggs, almond extract, and the ⅔ cup heavy cream.

4. Add frozen grated butter to the bowl with dry ingredients. Work quickly to disperse butter evenly throughout the mixture. Add wet ingredients and mix just until a dough forms. Do not overwork. If any loose bits remain, fold them gently into the dough.

5. Pat the dough into a 1¼-inch-thick rectangle and fold the dough into thirds like a letter.

6. Divide the dough evenly into three portions and roll each into a ¾-inch-thick rectangle. Place the dough rectangles on a baking sheet, cover with plastic wrap, and refrigerate 20 minutes.

7. While the dough chills, remove the Marzipan from the refrigerator. Divide it into two equal parts and roll each piece to match the size of the dough rectangles. 

8. Preheat oven to 375°F. Remove dough rectangles from the refrigerator. On a floured surface, place one dough rectangle, then layer one sheet of Marzipan on top. Repeat with the second dough rectangle and a second Marzipan sheet, finishing with the final dough rectangle on top. Gently roll the stacked dough to help layers adhere and prevent separation during baking.

9. Cut the dough into eight evenly sized triangles and place triangles on a baking sheet lined with parchment paper.

10. Brush the tops with the ¼ cup heavy cream. Bake 15 to 20 minutes or until scones are golden brown. 

11. Remove from the oven and let cool on a wire rack for 15 minutes. When scones are cool, dip the tops in Honey-Lavender Glaze and sprinkle lightly with dried lavender.

Adapted from the spring 2026 issue of Magnolia Journal. Photography by Carson Downing. Florals by Lauren Murray of Laurel and Finch. Prop styling by Ashley Friesen. Food styling by Anna Cornett, Jamie Flanagan, and Ruby Veloz.