Bright, uplifting, and infused with the freshest of all flavors, lemon lavender scones are the perfect addition to garden tea time during the sunny months. These scrumptious lavender lemon scones are moist and topped off with sweet lemon icing for a beautiful and balanced taste experience in every bite!
Picture this: Sunday afternoon, you’re sipping on some lavender lemonade or some herbal tea with lavender infused honey, sunshine pouring through your windows and the aroma of freshly baked lavender lemon scones is in the air. These would brighten up anyone’s day. They’re simply the perfect spring treat. They are as beautiful and elegant to look at as they are to taste. Try them with Lavender lemon curd or wild rose petal jam.
Some tips for lovely scones:
- While it’s tempting to mix your dough until it becomes one solid mass, this will result in tough scones. To get a light and airy texture for not only tastier but also easier-to-eat baked goods, keep mixing just until ingredients are combined into small clumps – do NOT overdo the arm work! I love using my hands because you can feel how much moisture is left within each piece of flour or butter without having any worries.
- Optional: Pop them in the freezer again right before baking for 15 minutes to cool your butter again, which will make them extra flaky out of the oven!
- Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
How to serve and store scones:
Scones are best when enjoyed immediately!
Enjoy within 3 days of baking.
Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.
Scone dough can be frozen for up to one month.
Lavender Lemon Scones
Equipment
Ingredients
- Scones:
- 2 1/4 cup all purpose flour (250 grams)
- 1/2 cup butter, 1 stick frozen and grated (113 grams)
- 1/2 cup sugar (90 grams)
- 1/3 cup yogurt (100 grams)
- 1 tablespoon baking powder
- 1 large egg
- 3 teaspoons of dried organic lavender
- zest of two lemons
- 1 tablespoon vanilla extract
- Sweet lemon icing:
- 1/2 cup powdered sugar (50 grams)
- 2 tablespoons lemon juice (juice of the two lemons you zested)
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In a blender, food processor, or mortar and pestle, combine sugar, lavender, lemon zest, and vanilla extract. Blend or grind until fragrant and well combined. Set aside.
- In a small bowl, whisk together the egg and yogurt until smooth.
- Grate the frozen butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Make a well in the center of the dry ingredients. Pour in the egg-yogurt mixture and add the lavender lemon sugar. Gently mix until a thick dough forms. Do not overwork.
- Transfer the dough onto the prepared baking sheet and gently pat into an 8-inch circle. Using a sharp knife, cut the dough into 8 wedges. Brush the tops with 2 tablespoons buttermilk. Separate the wedges slightly on the baking sheet, leaving space for them to expand while baking.
- Bake for 20 minutes, or until golden brown and set. Transfer to a wire rack and let cool.
- Icing: Add the powdered sugar, lemon juice, and vanilla extract to a small bowl and stir until combined. Drizzle over scones after scones have cooled for a few minutes.
Notes
Place the shaped scones in the freezer for about 15 minutes before baking. This re-chills the butter, helping create beautifully flaky layers in the oven. For a golden, slightly crisp top, brush the scones lightly with buttermilk or any milk of choice just before baking. These are best enjoyed the day they’re baked, while they’re still fresh and tender. Store at room temperature for up to 3 days. Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm gently before serving. You can also freeze unbaked scone dough for up to 1 month—bake straight from frozen, adding a few extra minutes to the baking time as needed.