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Lavender Scones Recipe

Lavender Scones

iamwinfred
These lavender scones taste like a quiet Sunday morning turned into a pastry. The dried buds add a soft floral note that plays beautifully against a bright hit of lemon zest, and the whole thing gets finished with a honey lavender glaze that makes them feel bakery worthy. This recipe uses the same cold butter, wedge cut method that gives you tall, flaky layers every time, and it only takes about 35 minutes from mixing bowl to cooling rack.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Brunch
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Half sheet baking pan
  • Parchment paper
  • Large mixing bowl
  • Pastry cutter
  • Microplane zester
  • Bench scraper
  • Wire cooling rack
  • Small mixing bowl For the glaze
  • Sharp chef's knife

Ingredients
  

  • 2.5 cups all-purpose flour 313g
  • 0.33 cup granulated sugar 67g
  • 1 tablespoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter 113g, cold, cut into small cubes
  • 2 tablespoons dried culinary lavender buds divided
  • 1 tablespoon fresh lemon zest
  • 0.75 cup heavy cream plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar for topping

For the Honey Lavender Glaze

  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons milk plus extra as needed, for the glaze

Instructions
 

  • Preheat oven to 400°F (200°C). Line a half sheet baking pan with parchment paper and set aside.
  • In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds to evenly distribute leaveners.
  • Add cold butter cubes to dry ingredients. Use a pastry cutter to work butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces still visible.
  • Reserve 1 tablespoon of lavender for topping. Add remaining 1 tablespoon lavender and lemon zest to flour mixture, tossing gently with a fork to distribute evenly.
  • In a small bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
  • Pour wet ingredients into dry mixture and stir gently with a spatula just until a shaggy dough forms. Stop as soon as no dry flour remains visible.
  • Turn dough onto a lightly floured surface. Pat gently into an 8-inch wide, 1-inch thick circle without using a rolling pin. Cut into 8 even wedges with a bench scraper or sharp knife.
  • Transfer wedges to prepared baking sheet, spacing 2 inches apart. Freeze for 10 minutes before baking.
  • Brush tops with extra heavy cream, then sprinkle with reserved lavender buds and turbinado sugar. Bake for 15-18 minutes until golden brown. Cool on pan for 5 minutes, then transfer to wire rack.
  • While scones cool, whisk together powdered sugar, honey, and 2 tablespoons milk in a small bowl. Add remaining milk a teaspoon at a time until glaze is smooth and drizzles easily.
  • Once scones have cooled for about 10 minutes, drizzle glaze generously over tops. Let glaze set for a few minutes before serving.

Notes

  • Keep everything cold: Cold butter, cream, and even your mixing bowl are key to achieving flaky layers. Work quickly to prevent butter from softening.
  • Use culinary lavender only: Always use food-grade culinary lavender, never craft or decorative lavender, which may be treated with chemicals.
  • Don't skip the chill step: The 10-minute freezer time firms the butter back up, helping scones hold their shape and rise tall in the oven.
  • Handle dough minimally: Overmixing or over-handling the dough develops gluten, which leads to tough scones instead of tender, flaky ones.
  • Cut straight down: When cutting wedges, press straight down through the dough rather than dragging your knife, which can seal the edges and prevent proper rising.
  • Storage tips: Store unglazed scones in an airtight container at room temperature for up to 2 days. Refrigerate glazed scones for up to 4 days.
  • Make ahead option: Shape the scones and refrigerate overnight before baking, or freeze unbaked shaped scones for up to 3 months.
  • Reheating: Reheat in a 300°F oven for 8-10 minutes to refresh texture. Avoid microwaving, which makes scones dense and chewy.
  • Flavor variations: Try adding 1/2 cup fresh blueberries, swap lemon for orange zest, or stir in white chocolate chips for a sweeter version.
  • Glaze substitutions: Use a plain lemon glaze instead of honey lavender glaze for a lighter finish, or skip the glaze entirely and serve with butter and jam.

Nutrition

Serving: 1SconeCalories: 310kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 230mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 8mg
Keyword breakfast scones, floral scones, lavender pastries, tea party scones
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