Lemon Lavender Scones have the perfect combination of citrusy lemon and floral lavender flavors in a buttery, light and tender scone.
Delicate and Delicious Lemon Lavender Scones
Something truly special happens when you combine lemon with culinary lavender in baked goods like our Lemon Lavender Scones. The two flavors – citrusy lemon and the floral notes of lavender – are simply perfect together and very delicious!
Ever since we made these lemon lavender cookies a while back, I’ve been thinking that scones with a similar flavor combination would be next on my baking list.
Adapted from one of our go-to scone recipes, we started out by infusing some granulated sugar with culinary lavender buds adding a sweet floral lavender flavor and aroma. The buttery scone has a generous amount of lemon zest in the dough, plus lemon juice in the glaze.
Every bite has bright lemon flavor and floral lavender undertones that are simply wonderful together.
Key Ingredients & Substitutions
- Granulated Sugar
- Dried Culinary Lavender – We bought this lavender online. If you’ve never baked with lavender before, don’t be intimidated! It adds a delicate floral yet savory flavor – it’s not at all overwhelming, and it won’t taste like soap!
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Fresh Lemon Zest – For best flavor, add the zest from two large lemons.
- Unsalted Butter – The butter should be very cold (see Cooking Tip below).
- Light Cream – This is dairy containing 18% to 30% milkfat. In some markets, it’s also called table cream. If you can’t find light cream, you can dilute heavy cream with a little whole milk.
- For the Glaze – Confectioner’s Sugar, Light Cream, and Fresh Lemon Juice.
- Optional Garnish – Fresh lemon zest.
Cooking Tips & Tricks
The trick to achieving tender, fluffy scones is COLD butter. The moisture in the butter evaporates in the heat of the oven, creating pockets of air in the dough. Those pockets give baked goods a tender, light, and flaky texture.
- Cut the butter into quarter-inch pieces, then layout on a plate and keep refrigerated until you are ready to mix in the dry ingredients. If you are working in a very warm kitchen, you can place the plate in the freezer, so the butter is extra cold.
- Use a pastry cutter like this to mix the butter into the dry ingredients, instead of your fingers. The warmth from your hands/fingers will soften the butter, so using a pastry cutter will prevent any heat transfer from your hands.
Lemon Lavender Scones
Lemon Lavender Scones have the perfect combination of citrusy lemon and floral lavender flavors in a buttery, light and tender scone.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: English
Ingredients
For the Scones
1/2 cup tablespoons granulated sugar
2 teaspoons dried culinary lavender
2 cups all-purpose flour, plus a little extra for flouring your work surface
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 packed tablespoon fresh lemon zest (approximately the zest from two large lemons)
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
3/4 cup light cream
For the Glaze
1 cup confectioner’s sugar
1 tablespoon light cream
1 tablespoon lemon juice
For Garnish (Optional)
Additional lemon zest
Instructions
- In a small bowl, combine granulated sugar and lavender. Let sit for at least 30 minutes before you start the other steps in this recipe. (You can do this step up to a day or two ahead of time.)
- Preheat oven to 400 degrees F. Line a baking sheet with a sheet of parchment paper. Set aside.
- In a large mixing bowl, combine 2 cups flour, baking powder, sugar and lavender mixture, salt and lemon zest. Whisk to combine.
- Add butter pieces to the flour mixture, then using a fork or pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)
- Pour in the light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. (Don’t over mix – stir just enough so that the mixture holds together.
- Lightly flour your countertop, then pour the dough out on the surface. With your fingers, shape the dough into a circle, about 7” in diameter and 2” thick. With a large sharp knife, cut the rectangle into 8 wedges (cut in equal quarters, then cut each quarter in half to form 8 triangles).
- Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 8 onto the same single baking sheet.)
- Bake 15-18 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.
- Slide the parchment paper with the scones right onto a cooling rack and allow to cool for at least 20 minutes.
Prepare the glaze by whisking together confectioner’s sugar, light cream and lemon juice. Stir with a whisk until smooth, adding more light cream or lemon juice if necessary if the glaze is too thick, or add more confectioner’s sugar if the glaze it too runny. - Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone. If desired, add more lemon zest to the top of each scone while the glaze is still wet.
- Allow glaze to firm up before serving.
Frequently Asked Questions
- Can I make Lemon Lavender Scones ahead of time? Yes, these scones stay fresh for several days. when stored at room temperature in an airtight container.
- How do I store leftovers? Store at room temperature in an airtight container.
- Can I freeze? Yes, you can freeze these scones before glazing them. Wrap tightly to prevent freezer burn. Thaw before glazing them.
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