We got a craving for lavender lemon scones a few months ago, and began trying out scone recipes to find the perfect one. When we hit on this one, the scones lasted barely long enough for me to take the above photo. (There’s only two of us. No, we didn’t share.) We’ve made them a few more times since then, and they’ve yet to last through the afternoon. I’m not saying it’s *healthy* – so we’ve had to limit ourselves to only making them once a month, or I would be 90% Lavender Lemon Scone at this point. That’s how good these are.
Note that you can make these plain, add a coarse sugar topping, or (pictured above) make a lavender glaze. We prefer the glazed version, because it adds a little extra pop of lavender flavor, and also makes it easier to decorate with buds or zest. Sorry I don’t have any more fancy food blog pictures to add – I keep meaning to take some shots when we make them, and then I get so excited about eating them I forget. So you’ll just have to image artful photos next to the instructions.
Lavender Lemon Scones Recipe
2 cups all purpose flour
1/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp dried culinary lavender bud
1/2 cup (1 stick) unsalted butter, cold
1/2 cup milk
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Grind the lavender buds finely in a clean coffee grinder or with a mortar & pestle. Make sure there aren’t any full buds left.
- Combine the dry ingredients (flour, sugar, baking powder, salt, and lavender bud) – you can use a whisk, fork, or food processor – just make sure everything is very well mixed.
- Cut the butter into small (approximately 1/2 inch) pieces and add to dry mix. Pulse in the food processor, or use a pastry blender to cut in the butter until the mixture resembles coarse crumbs/pebbles.
- Combine wet ingredients (milk, lemon juice, lemon zest, vanilla) in a small bowl. With the food processor running on low speed, slowly add the wet ingredients. As soon as the dough has gathered itself into a ball, turn off the processor (do not over-mix). If mixing without a food processor, add the wet mixture slowly and stir into the dry ingredients with a fork.
- Divide the dough in half, and place it on the parchment/baking sheet. Flatten each into a disc about 1 1/2 inches thick.
- Cut each disk into 6 triangles, and then pull them gently out and away from each other (allowing about 1/2 inch between each).
- Decide on plain, glazed, or coarse sugar for the top. If sugar, brush with a little milk and sprinkle the coarse sugar on top before baking. Otherwise, bake first and add the glaze later.
- Bake for 14-18 minutes, until the centers are set and the bottoms are golden. Cool on a wire rack.
- If there’s no lavender leftover from the scones, grind another 1/2 tsp for the glaze.
- Add the lavender and powdered sugar* to a bowl and whisk together.
- Combine the milk and vanilla together, then pour slowly into the powdered sugar, whisking. You can stop early if you want a thick glaze, or add a little more milk if you want a thinner glaze that’s easy to drizzle.
- Once they’ve cooled slightly, drizzle the glaze on top (if glazing). If you’ve never drizzled glaze before, just dip a spoon or the tines of a fork into the glaze and allow it to fall off, making stripes or patterns on the top of the scone.
- For an extra fancy look, sprinkle the tops with leftover ground lavender, a lavender bud, or a pinch of lemon zest. Don’t add too much (biting into a mouthful of lavender buds or lemon peel won’t taste good).
- If you’re planning on presenting the scones rather than immediately eating the entire batch, I recommend glazing and decorating first, then transferring to the final presentation plate (the glaze will get all over the plate.)
- Store in an airtight container, if you have any left (ha).
*Out of powdered sugar? Never fear! My husband clued me in that you can make your own powdered/confectioners sugar with a coffee grinder! Just grind the sugar up like a spice, and it’ll turn from granulated to fluffy in mere seconds. I’m never buying powdered sugar again. Keep in mind that it will expand, so don’t fill up the grinder completely. I imagine this could also work with a food processor.