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.
Why you'll love this recipe:
- These are perfect texture - moist, light and flaky- no need to fear dry crumbly scones with your afternoon tea, or honey lavender latte.
- They are the perfect balance of flavor with zesty lemon, floral lavender and pillowy soft buttery dough coming through in each bite.
What are scones?
It depends where in the world you're asking from. These scones are American, and are more of a dessert. American scones are designed to be eaten alone, and often have a higher fat content and are sweeter. You'll also likely find them with more ingredients and mix ins. British scones tend to be more plain, because they're meant to be eaten with toppings like lemon curd, preserves or clotted cream. Try them with Lavender lemon curd or wild rose petal jam.
Ingredients needed:
- All purpose flour
- Butter, cold and grated - making perfect scones requires cold butter. As little pieces melt during baking, they release steam and create pockets where air can get trapped inside- this creates fluffy lightness with crispy exteriors!
- Buttermilk - Buttermilk creates the most tender scones and gives them that classic tang that you love!
- Sugar
- Egg
- Cornstarch
- Dried organic lavender
- Lemon zest
- Vanilla extract, you could also use your own homemade lavender extract for even more floral flavor!
Sweet lemon icing:
- Powdered sugar
- Lemon
- Vanilla extract
How to make this recipe:
- 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.
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!
Bake for 18-20 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
For the 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.
Perfect scone tips:
- 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.
Where to get lavender for baking:
Learn all about using culinary lavender in your recipes in edible lavender 101. Sourcing dried lavender is simple! Simply buy some food grade lavender. I love this brand when I don't have any in my garden. If you're curious about the best edible flowers you can grow at home, read my post on the best edible flowers to grow in your garden. Even if your lavender is organic, you want it to be dried for the best results in baking.
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.
Loving lavender and lemon as much as us? Give one of these other recipes a try:
Having a tea party?
Escape into a whimsical world of love and indulge in a charming tea party amidst the blooming garden, accompanied by delectable tea and freshly baked scones. Visit our pinterest board for endless inspiration or amazon storefront for tea party recommendations.
Want to make this recipe later? Save it to pinterest by clicking the image below!
Lavender Lemon Scones
Equipment
Ingredients
- Scones:
- 2 ¼ cup all purpose flour 270 grams
- ⅓ cup butter cold (or frozen) and grated (75 grams)
- ½ cup buttermilk cold
- ½ cup sugar 90 grams
- ⅛ cup cornstarch 14 grams
- 1 large egg
- 1 tablespoon of dried organic lavender
- zest of two lemons
- 1 tablespoon vanilla extract
- Sweet lemon icing:
- ½ cup powdered sugar 50 grams
- juice of two lemons
- 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 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 18-20 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.
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 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.
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