Bright, uplifting and infused with the freshest of all flavors - learn how to make lemon lavender scones for a the perfect addition to garden tea time during the sunny months. These scones are topped off sweet lemon icing, for a beautiful and balanced taste experience in every bite!
The aroma of freshly baked scones, filling your home with soothing fragrance would brighten up anyone's day. This delicate flavor combination, combined with soft buttery scones is simply the perfect treat.
And feast your eyes on these sunny treats, they are as beautiful and elegant to look at as they are to taste.
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. In this case, we're using orange and ginger + sweet greek yogurt icing. British scones tend to be more plain, because they're meant to be eaten with toppings like lemon curd, preserves or clotted cream.
- All purpose flour
- Buttermilk - Buttermilk creates the most tender scones and gives them that classic tang that you love!
- Cold butter - 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!
- Baking soda
- Baking powder
- Dried organic lavender
- Lemon zest
- Vanilla extract
Sweet lemon icing:
- Powdered sugar
- Vanilla extract
Where to get lavender for baking:
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.
Tips for baking the best 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
- Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
Step by step process to make these scones:
This recipe is very simple, and can be brought together in just minutes.
- Start by combining your baking soda, baking powder and salt with your flour.
- Next, add in your cold butter and cut it into your dough with a pastry cutter. Your hands will work fine if you don't have one. Mix until the butter is in pea sized clumps. Set aside.
- Combine your sugar, grated ginger, orange zest, juice of one orange, and orange extract in a small bowl.
- Then, create a little well in the center of your flour mixture and add in your buttermilk and sugar mixture.
- Now, use your hands to create a dough. Don't overmix. Dough will be crumbly, but should stick together to create a dough without being too sticky.
- Then, transfer your dough to your lined baking sheet, and shape into a circle. Brush with buttermilk.
- Next, slice your scones into 8 pieces and assemble on baking sheet, leaving some room for them to rise and expand.
- Bake and make your sweet lemon icing by simply combing your icing ingredients.
- Let scones chill for several minutes, and then drizzle icing on 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.
Don't have buttermilk? No problem! Substitute with this:
In a pinch, you can make DIY buttermilk using regular milk and lemon juice. I always use and recommend real, full fat buttermilk for the best, tangy, pancakes.
1. Use milk: Pour 1 cup of whole or 2% milk into a liquid measuring cup. For vegan buttermilk, you can use a vegan milk of your choice with perfect results.
2. Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need. That's it!
Have left over buttermilk? Give one of these recipes a try!
- For the scones
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 cup sugar
- 1 tablespoon dried organic lavender
- zest of two lemons
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter, cold, cut into ½-inch cubes
- 1 cup buttermilk + 2 tablespoons for brushing onto scones before baking
- For the sweet lemon icing
- 1/2 cup powdered sugar
- Juice of 2 lemons
- 1 teaspoon vanilla extract
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine flour, salt, baking powder and baking soda in a large bowl and set aside.
- In a small bowl combine your sugar, lavender, lemon zest, vanilla extract and combine.
- Add the butter to your flour mixture and cut the butter cubes with a pastry cutter (or your fingers) until they're pea sized pieces.
- Make a well in the center and pour in your buttermilk and sugar mixture. Stir until a thick dough forms, and then use your hands to combine 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.
- 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.
- 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.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 340Trans Fat 0gFiber 2gSugar 42gProtein 9g