How to Make Vibrant Lemon and Lavender Scones Recipe

Lavender always brings me back to my college days when I took a trip to see all of the art in Florence, Venice and the South of France. We visited an monastery in France that cultivated lavender and sells it to help support the monastery and community.

The smell overpowered my group as we walked up, giving that quintessential floral smell, often found in soap, hand lotion and detergents. From that day forward, I had a love afar with lavender, soon learning that lemon and lavender make the perfect pair.

France Lavender

When it comes to cookie with lavender, I’m always transported back to that field. As I created this lemon and lavender scones recipe, I wanted to bring in those delicate floral flavors straight from the fields of France, with a bright lemon citrus burst to keep the lavender from going to soapy and inedible.

It’s a delicate balance, and admittedly, one that you will need to figure out for yourself, as we all have different levels of love for lavender. So, get ready to do some taste testing and to follow your nose, literally, as we make one of my favorite scone recipes to date.

Lemon and Lavender Scones

Lemon and Lavender Scone Recipe

The key to great scones is always cold ingredients, especially your butter. Do not allow your butter to get to room temperature; leave it in the fridge as long as possible. Better yet, pop it in the freezer after you cut it into cubes.

Fresh ingredients, not lavender oil or extracts, make this lemon and lavender scones recipe really pop with flavor that doesn’t overwhelm your tastebuds. Essential oils can give you a perfume taste if you get too heavy, which is why we prefer lemon zest and organic dried lavender for our lavender scones (and even lemon bars when we whip up a batch.

Just like our Earl Grey scones, you will need a bowl, whisk, cookie sheets, an oven, fresh baking powder (opened less than 6 months ago), super cold butter and cold hands to get these scones just right.

Lemon and Lavender Scone Ingredients

  • 2 1/4 cups- 2 1/2 cups of all-purpose flour
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup of white sugar
  • 2 tsp dried culinary lavender
  • 3 tbsp lemon zest
  • 5 tablespoons unsalted butter (cubed and frozen)
  • 1/2 cup of milk
  • 1/4 cup of sour cream
  • 1/4 cup lemon juice
  • 1/2 tsp Vanilla extract
  • Egg wash (1 egg + 1 tbsp milk)
Lemon Lavender Scones

Lemon Lavender Scone Instructions

  1. Preheat oven to 400°F.
  2. Line two baking sheets with parchment paper.
  3. Grind 2 tsp dried lavender, sugar and lemon zest in food processor.
  4. Sift the flour, baking powder and salt in a large, chilled bowl.
  5. Grate the cold butter into the flour mixture.
  6. Use your fingers or a pastry blender to combine flour mixture and butter, creating a crumbly, pea-size mix.
  7. Whisk the sugar, lemon and lavender mix into the flour mixture.
  8. Combine milk, sour cream and vanilla in a small bowl.
  9. Pour milk mixture into the dry ingredients. Stir gently with your fingers or a fork until just combined.
  10. Pour dough out onto a lightly floured surface.
  11. Using a floured rolling pin, flatten the scone dough into a circle or rectangle, about 1/2 – 3/4 inch thick.
  12. Using a 2-3 inch circle cookie cutter (or a white wine glass), cut out about 15 rounds.
  13. Space dough about 2-3 inches apart on your prepared baking sheets.
  14. Brush the tops of each scone with the egg wash (1 egg + 1 tbsp of milk, whisked together) using a pastry brush.
  15. Let lemon and lavender scones rest for about 10 minutes BEFORE you bake.
  16. Bake scones for 15 minutes, until tops are golden brown, turning tray halfway through the bake.
  17. Transfer lavender lemon scones onto a wire rack to cool before glazing. You can also serve them fresh out of the oven with glaze on the side for dipping (make it a bit more runny if doing this).
Lemon and Lavender Scones

How to make Lemon Glaze

Lemon Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1-2 tsp dried lavender

Lemon Glaze Directions

  1. Combine powdered sugar and dried culinary lavender in a food processor (the amount of lavender you use will impact the taste, so go easy at first).
  2. Whisk together lavender sugar and lemon zest in a small bowl, bringing out the lemon flavor.
  3. Pour in lemon juice, whisking together with a fork to make a glaze.
  4. Once your scones have cooled a bit, dip your scones halfway into the lemon glaze. You can also use a spoon to drizzle the glaze on top if you like, or serve it on the side.
  5. Sprinkle fresh lemon zest and dried lavender on top before serving.

Love scones? Pin it and make it!

Yield: 15 large or 30 small

Lemon Lavender Scones

Lemon and Lavender Scones

When it comes to scone flavors, you can go sweet or savory, citrus or herbal. I always come back to my favorite Earl Grey scones though, even at home.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 50 minutes

Ingredients

  • 2 1/4 cups- 2 1/2 cups of all-purpose flour (cold)
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup of white sugar
  • 2 tsp dried culinary lavender
  • 3 tbsp lemon zest
  • 5 tablespoons unsalted butter (frozen)
  • 1/2 cup of milk
  • 1/4 cup of sour cream
  • 1/4 cup lemon juice
  • 1/2 tsp Vanilla extract
  • Egg wash (1 egg + 1 tbsp milk)

Instructions

  1. Preheat oven to 400°F.
  2. Line two baking sheets with parchment paper.
  3. Grind 2 tsp dried lavender, sugar and lemon zest in food processor.
  4. Sift the flour, baking powder and salt in a large, chilled bowl.
  5. Grate the cold butter into the flour mixture.
  6. Use your fingers or a pastry blender to combine flour mixture and butter, creating a crumbly, pea-size mix.
  7. Whisk in the sugar, lemon and lavender mix into the flour mixture
  8. Pour milk mixture into the dry ingredients. Stir gently with your fingers or a fork until just combined.
  9. Pour dough out onto a lightly floured surface.
  10. Using a floured rolling pin, flatten the scone dough into a circle or rectangle, about 1/2 - 3/4 inch thick.
  11. Using a 2-3 inch circle cookie cutter (or a white wine glass), cut out about 15 rounds.
  12. Space dough about 2-3 inches apart on your prepared baking sheets.
  13. Brush the tops of each scone with the egg wash (1 egg + 1 tbsp of milk, whisked together) using a pastry brush.
  14. Let lemon and lavender scones rest for about 10 minutes.
  15. Bake scones for 15 minutes, until tops are golden brown, turning tray halfway through the bake.
  16. Transfer lavender lemon scones onto a wire rack to cool before glazing. You can also serve them fresh out of the oven with glaze on the side for dipping (make it a bit more runny if doing this).


HOW TO MAKe LEOM GLAZE

Glaze Ingredients

  1. 1 cup powdered sugar
  2. 2 tbsp lemon juice
  3. 1 tbsp lemon zest

GLAZE DIRECTIONS

Combine powdered sugar and dried culinary lavender in a food processor (the amount of lavender you use will impact the taste, so go easy at first).

Whisk together lavender sugar and lemon zest in a small bowl, bringing out the lemon flavor.

Pour in lemon juice, whisking together with a fork to make a glaze.

Once your scones have cooled a bit, dip your scones halfway into the lemon glaze. You can also use a spoon to drizzle the glaze on top if you like, or serve it on the side.

Sprinkle fresh lemon zest and dried lavender on top before serving.

Notes

When going about making the best lemon lavender scone recipe, you need to remember one thing– all ingredients have to be cold. Flour, butter, milk– all cold.

What you put into a scone can also effect how they turn out. This is when baking chemistry comes into play. While I use the same base recipe for all of my scones, each has to be altered when adding in fresh lemon, lavender, tea leaves and herbs.

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