These blueberry lavender scones are a delightfully moist and well-balanced treat with every bite. They will brighten up anyone’s day and make a perfect addition to your breakfast or brunch. Their beauty and elegance are matched only by their delicious taste.
I absolutely adore baking scones, and these blueberry scones with a touch of lavender lemon sugar are a true delight. They’re not too sweet, and the combination of these summer flavors is simply irresistible.
These scones are perfect on their own without any icing, but if you prefer a sweeter treat, make a simple lemon icing to drizzle on top.
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
- 1 tablespoon of dried organic lavender
- zest of two lemons (reserve lemon for icing)
- 1 tablespoon vanilla extract
- Sweet lemon icing:
- Fresh Blueberry Icing:
- ½ cup powdered sugar (50 grams)
- 1/2 cup fresh blueberries (80 grams)
- 1/4 tablespoon dried lavender buds
How to make them:
- Preheat oven to 350°F or 176°C . Line a baking sheet with parchment paper.
- Combine flour and cornstarch in a large bowl and set aside.
- In a small bowl create a lavender lemon sugar by combining your sugar, lavender, lemon zest and vanilla extract. Set aside.
- In a small bowl, whisk together your egg and cold buttermilk.
- Grate your frozen butter into your flour mixture an use a pastry cutter (or your fingers) to combine until they’re crumbly, pea sized pieces.
- Make a well in the center of your dough and and whisk in your egg and buttermilk. Also add in your lavender lemon sugar. Combine until a thick dough forms, using your hands to gently kneed until dough is crumbly, but easy to manage.
- Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk.
- Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
- Bake for 30 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
- 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.
Blueberry Lavender Scones
These blueberry lavender scones are a delightfully moist and well-balanced treat with every bite. They will brighten up anyone’s day and make a perfect addition to your breakfast or brunch. Their beauty and elegance are matched only by their delicious taste.
Print Recipe
Ingredients
- 2 ¼ cup all-purpose flour 270 grams
- 1/3 cup butter cold or frozen and grated (75 grams)
- ½ cup buttermilk cold cold
- ½ cup sugar 90 grams
- 1/8 cup cornstarch 14 grams
- 1 large egg
- 1 tablespoon organic lavender dried
- 2 lemons zest only save juice for icing if making
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F or 176°C . Line a baking sheet with parchment paper.
- Combine flour and cornstarch in a large bowl and set aside.
- In a small bowl create a lavender lemon sugar by combining your sugar, lavender, lemon zest and vanilla extract. Set aside.
- In a small bowl, whisk together your egg and cold buttermilk.
- Grate your frozen butter into your flour mixture an use a pastry cutter (or your fingers) to combine until they’re crumbly, pea sized pieces.
- Make a well in the center of your dough and whisk in your egg and buttermilk. Also add in your lavender lemon sugar. Combine until a thick dough forms, using your hands to gently kneed until dough is crumbly, but easy to manage.
- Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk.
- Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
- Bake for 30 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
- Optional 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
- 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.
- Best when enjoyed immediately! Enjoy within 3 days of baking. Baked scones 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.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 21g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 13g | Calcium: 6mg | Iron: 2mg
Servings: 8
Calories: 188kcal
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