Name: Lemon Lavender Scones
Prep time: 5 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1/2 cup whole milk; 1 teaspoon culinary lavender (dried); 2 cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 8 tablespoons salted butter (grated, very cold); 1 large egg; 1 teaspoon vanilla extract; 2 teaspoons lemon juice; 1 tablespoon lemon zest; 2 tablespoons heavy cream; 2 cups powdered sugar; 1 teaspoon vanilla extract; 3 tablespoons lemon juice; 1/2 teaspoon culinary lavender (dried)

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These buttery, flaky lemon lavender scones burst with lemon flavor and subtle lavender notes. They are simple to make and perfect for breakfast, brunch, or bridal showers.

Three lavender lemon scones sit on a parchment paper lined wooden slab. One of the scones are in focus. The other two in the background are not. The foreground is decorated with lavender sprigs and fresh lemon.

My absolute, hands-down favorite scent in the world is lavender. I rarely ever leave the house without a drop or two of lavender essential oil on me.

With that said, it may come as a surprise to you that for the longest time, I had absolutely no interest in baking with lavender. Like, why would we want to *eat* it? I finally decided to give it a go and I’ve found that lavender is delicious!

You’ve got to be careful with lavender, though, because it is powerful. A little bit goes a long way. I decided to infuse the milk in this scone recipe with the lavender. It gives these scones a subtle lavender flavor that’s not overpowering.

The combination of lemon and lavender is absolute perfection. I’m so excited to hear what you think of this lavender lemon scone recipe!

If you’re looking for more yummy breakfast recipes, check out this carrot cake sourdough bread, which is the BEST French toast bread in my opinion!

Looking for other fruity-flavored goodness? Try these:

Three lemon lavender scones sit on parchment paper on a wooden slab. The background and foreground has sprigs of lavender and lemon.

Ingredients

all-purpose flour – I prefer King Arthur brand, but any unbleached flour works.
granulated sugar – Just a bit is needed here because scones are not considered a sweet baked good. The glaze helps sweeten the scones.
baking powder – This is the only leavener used in these scones. This is *not* the same as baking soda.
dried culinary lavender – Make sure the dried lavender you use is labeled as culinary grade (i.e. edible).
salt – Just a pinch is needed here since this recipe uses salted butter.
lemon zest – The zest from one medium-sized lemon is used here (wash it ahead of time!).
lemon juice – Use the juice from one lemon (a little less, actually, so squeeze the rest in your water glass or afternoon tea).
salted butter – Unsalted butter does not exist in my kitchen. If it’s all you have, add an extra 1/4 teaspoon to your scones. Make sure your butter is very cold. I like to store mine in the freezer about 20 minutes before I grate it.
egg – One egg is all that’s needed to help gather all these ingredients and keep them together.
whole milk – Any milk is fine in a pinch, but whole milk adds a richer flavor.
vanilla extract – Because we always use vanilla extract. 😉

Ingredients for the lemon glaze: powdered sugar, lemon, vanilla extract, and dried lavender. I also added milk, which is not pictured.

powdered sugar – This is what truly adds sweetness to these scones.
culinary-grade lavender – You’ll sprinkle this over the glaze right after drizzling it over the scones.
vanilla extract – Because? That’s right, we always use vanilla extract!
lemon juice – The juice from one medium-sized lemon that adds that extra burst of lemon flavor.
heavy cream – You’ll brush the heavy cream over the unbaked scones and use the rest to add to the glaze.

Step-By-Step Instructions

Steps one through four are pictured here. The first and second steps are the making of the lavender milk. The milk and lavender are in a saucepan. Then it is strained. The third picture is the dry ingredients. The background is adorned with lavender and lemons. The last picture is the dry ingredients with the grated butter.

Infuse the Lavender Milk

Step One: Start by gently warming the milk in a small saucepan over low heat—be careful not to let it boil. Stir in the dried lavender, then remove the pan from the heat and let it steep for 10 minutes.

Step Two: Once infused, strain out the lavender and allow the milk to cool completely before using.

Prepare the Scone Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step Three: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step Four: Next, grate or cube the cold butter and add it to the dry ingredients, tossing gently to coat it in flour.

These pictures show the wet ingredients first in the mixing bowl unmixed and then whisked together. The next set of pictures shows the dry and wet ingredients in the mixing bowl together. Then folded together on the counter.

Steps Five and Six: In a separate bowl, whisk together the cooled lavender milk, egg, vanilla extract, lemon juice, and lemon zest.

Step Seven: Pour the wet ingredients into the dry mixture and stir until the dough comes together in a shaggy consistency—be careful not to overmix.

Step Eight: Turn the dough out onto a lightly floured surface and pat it into a rectangle. For extra flaky layers, fold the dough in half, rotate it, and fold again. Repeat this process 2–3 times.

The first picture shows the scone dough disc wrapped in plastic wrap. The next picture shows me cutting the dough into 8 wedges. The next picture is me brushing the unbaked scones with heavy cream as they sit on a parchment paper lined baking sheet. The final picture shows the freshly baked scones on parchment paper.

Step Nine: Once the layers are formed, gently shape the dough into a 1-inch thick disc, wrap it in plastic wrap, and chill in the fridge for 20 minutes.

Step Ten: Once the dough has chilled, cut the dough into 8 equal-sized wedges.

Step Eleven: Brush the tops of the scones with heavy cream.

Bake the Scones

Step Twelve: Bake for 25 minutes, or until the tops and edges turn a light golden brown. Remove from the oven and transfer the scones to a wire rack to cool completely before glazing.

Eight lemon lavender scones sit on a parchment lined baking sheet with a lemon glaze drizzled over them and dried lavender sprinkled on top of them.

Make the glaze

In a small bowl, whisk together the powdered sugar, vanilla extract, lemon juice, and heavy cream until smooth and pourable. Drizzle the glaze over the cooled scones, then sprinkle with the remaining dried lavender. Enjoy!

Tips for Making These Scones the BEST

Use cold butter. Like, the colder the better. Throw that stick of butter in the freezer until you’re ready to use it. Then grate it directly into the flour mixture. That will result in buttery, flaky scones.
Chill the dough. This helps to prevent spreading. Wrap the dough in plastic wrap and place it in the fridge for 20 minutes or the freezer for 10 minutes.
Use culinary-grade dried lavender. Make sure the lavender you use is edible and safe to consume!

Storage

Store any leftover scones in an airtight container at room temperature for up to 3 days. You can also make the dough ahead of time and refrigerate it overnight, then bake the next day.

Lemon Lavender Scones

Ingredients