These buttery Lemon Lavender Scones are flavored with bright lemon and floral lavender and filled with white chocolate chips and blueberries. They are perfect for spring and summer brunches!
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These Lemon Lavender Scones are rich and buttery and at the same time fresh and full of flavor! They are so good for both breakfast and an afternoon treat!
I came up with this recipe after using lavender in my Lemon Lavender Blackberry Cake!
If you are looking for more scones recipes, check out my Lemon Raspberry Scones and my Cranberry White Chocolate Scones.
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Why This Recipe Works
- These scones are buttery, moist and delicious just like my date scones recipe.
- It doesn’t get more fresh tasting than lavender scones with lemon glaze!
- The white chocolate chips and blueberries add extra bursts of sweetness and flavor!
- They don’t require much time and are super simple to make!
Ingredients
See full recipe below for complete list of ingredients and their measurements
- All Purpose flour: Measure flour accurately. Scooping flour in a measuring cup into your flour leads to using too much flour. Use a spoon to sprinkle flour into your measuring cup and swipe off excess flour with the back of a knife. Alternatively, you can weigh your flour. 1 cup of flour equals 125 grams.
- Baking Powder: This is what will make our scones rise.
- Unsalted Butter: It’s best to use frozen butter. I also like to grate it. You can chop the butter, but using grated butter makes it easier to incorporate it with the flour without having to mix it too much.
- Heavy Cream: Whole milk or buttermilk can also be used.
- An Egg Yolk: Use an egg yolk from a large egg.
- Brown Sugar: Use light or brown.
- Vanilla Extract: For extra flavor
- Culinary Lavender: English Lavender is the most common type of lavender used for cooking. I found mine in a Middle Eastern store, but I’ve also seen it sold online. If you enjoy baking with fresh flavors like lavender, I highly recommend trying my Lemon Rosemary Olive Oil Cake.
- Milk: For brushing the tops.
- Coarse Sugar: For sprinkling.
Instructions
Please see full recipe below for measurements and baking time.
Step One- Grate a stick of frozen butter.
Step Two- Combine the dry ingredients. Combine the dry ingredients with the grated butter.
Step Three- Whisk to combine the wet ingredients. Pour the wet ingredients over the flour/butter mixture. Stir til combined.
Step Four–Shape the dough into a circle about 1-1 1/2 inches thick. Cut the dough into 8 triangles. (For heart shaped scones, roll the dough out to 1/2 inch thickness. Use a 3 and 3/4 inch heart shaped cookie cutter to cut out hearts). Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes.
Step Five- Bake 17-20 minutes.
Expert Tips
Don’t Overwork the Dough: Overworking the dough will result in a dense, heavy texture.
Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make the scones nice and flaky. Make sure to use cold eggs, cold cream or milk, and cold butter.
Freeze and Grate Your Butter: Place your butter in the freezer the night before or a few hours before making the scones. Grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
Chill Before Baking: Mixing and shaping the dough will cause the ingredients to warm up a bit. After cutting the scones, chill for at least 15 minutes.
Instructions-lemon icing
The delicious lemon-powdered sugar icing takes less than a minute to make. Just stir together the powdered sugar, lemon zest and juice!
Recipe FAQs
Keeping the ingredients cold is one of the best tips. For this reason, I recommend using frozen butter. It also helps if you chill your mixing bowl and chill the scones just before baking. Also, avoid overmixing the dough.
Culinary Lavender refers to the type of lavender and the way it’s processed. English Lavender is the most common type of lavender used for cooking. For more information about Culinary Lavender, check out Sage Creations Organic Farm’s What Makes Lavender Culinary post.
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Lemon Lavender Scones
Ingredients
Lemon Lavender Scones
- 2 1/2 cups (312.5 g) all purpose flour plus more for work surface
- 1/4 cup (55 g) brown sugar light or dark, packed
- 1/4 cup (50 g) granulated sugar
- 3 teaspoons (3 teaspoons) baking powder
- 1/2 teaspoon (1/2 teaspoon) salt
- 1/4 teaspoon (1/4 teaspoon) cinnamon
- 1/2 cup (113.5 g) unsalted butter frozen
- 3/4 cup (177.44 ml) heavy cream cold, (or use whole milk or buttermilk)
- 1 (1) egg yolk
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 1/4 teaspoons (2 1/4 teaspoons) dried culinary lavender
- 2 tablespoons lemon zest
- 1/2 cup (90 g) white chocolate chips optional
- 1/2 cup (74 g) blueberries optional
- milk for brushing the tops
- coarse sugar optional, for sprinkling
Lemon Icing
- 1 1/3 cup (160 g) powdered sugar sifted
- 2 1/2 tablespoons (36.97 ml) lemon juice
- zest of 1 lemon
- food coloring adjusted to color (I used about 2 blue drops an a little over 1 drop of red)
Instructions
Lemon Lavender Scones
- Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater. Return the grated butter to the freezer to stay cold as you prepare the rest of the ingredients.
- In a large bowl, whisk to combine the flour, baking powder, cinnamon, lavender and salt. Add the grated butter to the flour mixture and stir/toss the butter into the flour mixture with a fork until the butter is coated with flour and is about the size of peas.
- In a small bowl, whisk to combine the heavy cream, egg yolk, brown sugar and granulated sugar, lemon zest, and vanilla extract. Pour the wet ingredients over the flour/butter mixture and stir with a spatula til slightly combined.
- Add the white chocolate chips and blueberries and stir until just combined. Do not overmix. Dough shouldn't be too dry and should be somewhat sticky, but not too sticky. If dry there are some dry spots, add a bit more heavy cream and if it's too sticky (sticking to your hands a lot), add a little more flour.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands. Knead the dough just a couple of times then pat it into a 1 ½ inch tall circle. Aim for a circle between 6 and 8 inches. Use a sharp knife to slice the dough into 8 triangles (similar to slicing a pie). Place scones evenly spaced apart onto a baking sheet covered with parchment paper. Sprinkle tops of scones with granulated sugar.
- Place scones at least 2 inches apart on prepared baking sheets. Brush tops and sides with milk. Sprinkle tops of scones generously with granulated or coarse sugar. Refrigerate scones 15 minutes.
- Preheat oven to 400 F. Bake scones for 17-20 minutes or until golden brown around the edges and lightly browned on top.
- Allow scones to cool. Drizzle with lemon icing, if desired.
Lemon Icing
- In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Kimberly Solberg
can you make ahead and back the next day?
Natalie
Hi yes you can refrigerate them overnight and bake the next day 🙂
Rene Maygers
Fantastic recipe. I added about 3/4 c. fresh chopped strawberries (thinking strawberry lemonade flavor) and they turned out perfect!
Natalie
Hi Rene! Thank you so much for making these scones and for sharing your yummy recipe notes! Love the sound of that strawberry lemondade flavor! Have a fantastic week!
Breanne Smith
I made these. Too bad I can’t post a picture. I followed the recipe pretty closely, but I had to substitute chopped vanilla melting wafers for the vanilla chips. They needed to get used. I added about 1 tbsp whole cream to my frosting and I ground the lavender with a mortar and pestle. I may add a bit more next time. I absolutely love lavender. These turned out absolutely perfect, not too dry. I also just barely mixed them and used pie crust dough cutter to mix the dough. Thank you for this recipe!
Natalie
Hi Breanne, Thank you so much for making these scones and for sharing your helpful recipe notes. I’m thrilled you enjoyed them! Hope you have a wonderful weekend 🙂 -Natalie
Jennifer C.
I love this recipe but I have looked at it again and again – I can’t find the point in the directions where you add the two tablespoons of lemon zest to the scone mixture. I added it to the flour mixture the first time. I am going to try it in the sugar/egg mixture this next time. But I was wondering when it should go in? Thank you.
Natalie
Hi Jennifer! So happy you love this recipe. Thanks so much for your question and for bringing that to my attention. The lemon zest should be added with the sugars. I just updated the recipe to include the lemon zest in that step. So sorry I had left that out of the instructions. Please let me know if you have any other questions. 🙂
Jennifer
I didn’t have the lavender so I made it work with extra lemon zest in the scone dough. it was delicious!
Natalie
So happy you enjoyed these scones! Great idea to add extra lemon zest in place of the lavender 🙂 Thanks for your comment and recipe notes!
Aubrey MacMillan
Love it!
Natalie
Hi Aubrey! So happy you enjoyed these and thanks for taking the time to comment 🙂 Have a great day!
Marcie
Hi,
It is not very clear to me the amount of vanilla extract in the recipe for X1 X2 and X3 can you please tell me what is the amount for each scale?
Thank you very much.
Natalie
Hi Marcie, I’m so sorry about that. That was actually an error of mine typing out the recipe. It should have been 1 teaspoon of vanilla (so you would just double that teaspoon each time you double the recipe). So sorry again for that and thanks for asking. Please let me know if you have any other questions! -Natalie
Kady Sawers
Do you have any tips for making them into the hearts like the picture? can’t wait to try these!
Natalie
Hi Kady! Yes-for the heart shapes, form the dough into a circle as directed in the recipe. Instead of cutting them into triangles, use a heart shaped cookie cutter to cut them out then follow the recipe as directed 🙂