These moist lemon lavender scones stay soft for days thanks to buttermilk mixed into the dough. With a quick lemon glaze and fresh lavender infused into the sugar, they're great for breakfast, brunch, or an afternoon snack with tea.
These Floral Scones Are My Go-To Brunch Bake
When the giant lavender bush outside my front door starts to show off its purple buds, I hurry to bake a batch of these lemon lavender scones! I keep the floral flavor light with just two teaspoons of fresh lavender buds, which is balanced by the zing from my Dad's signature lemon glaze. I promise, your scones won't be smelling or tasting like perfume or soap here. The lavender is subtle yet sophisticated, just like in my lemon lavender shortbread cookies and my glazed lemon lavender cake.
Growing up in Germany, my Dad would make scones all the time, and his are flaky and moist, which is the perfect scone texture in my humble opinion. So while some recipes out there suggest to use frozen grated butter, I prefer using refrigerated cubed butter to create big air pockets for flaky layers.
A quick homemade buttermilk swap (milk + lemon juice) helps break down gluten in the dough keeping these scones soft & tender. Fresh lemon juice in the dough also reacts with the baking soda to make each scone more light and almost cakey.
Let's Bake Lemon Lavender Scones Together!
My Tips for Flaky, Buttery Scones
The biggest secret to making great scones is to keep your butter cold. I recommend to cut your stick of butter into half-inch cubes, then refrigerate it again until you're ready to incorporate it into the dry ingredients.
When cold butter hits the hot oven, steam rises from the water within the butter. This steam causes the dough to rise and lift, resulting in delicious layers.
This cold butter technique works in scones similar to how it works in pie crust. And if you've never had a scone, imagine a flaky biscuit with layers that are more cakey and dense.
If at any point you notice that the butter in your dough is softening or melting before it goes into the oven, refrigerate the dough for about 15 minutes, until the butter is cold and hard again. Taking the time to chill scone dough before baking it could save you from having the soft butter melt into an oily puddle on your baking sheet.
Lemon Lavender Scones
developed & tested by:
Equipment
Ingredients
Scones
- ½ cup unsalted butter, cold (1 stick)
- 1 cup milk
- 1 Tablespoon lemon juice, freshly squeezed
- 2 teaspoons fresh lavender buds (or 1 teaspoon dried lavender buds)
- ½ cup granulated sugar
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice, freshly squeezed
- zest of one large lemon
- pinch salt
Instructions
- Cut the butter into ½-inch cubes, then return it to the fridge to stay cold and hard.
- In a small bowl or cup, combine the milk and one tablespoon of lemon juice. Allow this to sit and curdle while you prepare the rest of the ingredients (at least 10 minutes).
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Grind the lavender and sugar in a mortar and pestle, food processor, or coffee grinder until the lavender is fragrant, after about 30 seconds.
- In a large mixing bowl, whisk the lavender and sugar with the flour, baking powder, baking soda and salt.
- Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish and flatten the butter cubes. Continue tossing and squishing until the butter looks like thick cornflakes.
- Add the curdled milk + lemon juice to the dry ingredients and mix with a large spoon just until it's combined.
- On a lightly floured work surface, tip the dough out of the bowl and shape it into a large flat round, about 1 to 1½ inches thick. Slice the dough round into 8 equal pieces, and transfer the pieces to your prepared baking sheet.
- Bake for 18 to 22 minutes, until the scones are golden.
- While the scones are baking, prepare the glaze. In a small bowl, mix the powdered sugar, two tablespoons lemon juice, lemon zest and pinch of salt.
- Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle the glaze on each scone. Enjoy!
Notes
- Lavender: Just use the lavender flowers and buds in your scones. Discard any stems and leaves, which don't taste good. And if you're swapping dried lavender for fresh buds, be sure to buy culinary-grade lavender so it isn't been sprayed with pesticides.
- Storing: Store cooled scones in an airtight container at room temperature for a few days. I like to reheat leftovers in the microwave for about 30 seconds to soften them, if needed.
Maya says
Oooh the lemon and lavender go so well together! Such a beautiful flavor pairing. <3
Carissa Erzen says
Thank you! The perfect blend of floral + citrus.
Sally says
I absolutely loved the texture of these lemon lavender scones. I have made scones in the past, and they were on the drier side. But these were deliciously soft and buttery. 10/10!
Carissa Erzen says
I'm so glad to hear that! I love a moist scone. I don't want to sneeze and have it all blow away! :p
Bima says
Suuuper delicious
Jessica says
What a beautiful post. The photos are amazing. I've never had much luck with getting scones to be moist, so I really appreciate the information. Thank you.
Humbly Homemade says
Thank you! Let me know if you try scones with buttermilk and if they come out of the oven moist for you! 😊
Jessica says
I sure will. Thank you!
Markus + Micah says
Those lavender field photos - so beautiful! And lemon and lavender are two of my favorite flavors. Got a sure winner in this one, great job!
Humbly Homemade says
Thank you so much, I really appreciate that! I was pleasantly surprised at how well lavender and lemon go together. 😊
Azilde Elizabeth says
Beautiful pictures as always! I love your outfit! I haven't had scones in forever. This recipe looks so good! I agree bottled lemon or lime is not the same as fresh ones. That's one staple item I always have at home. Fresh limes and lemons!
Humbly Homemade says
Thank you! 😊 I'm trying to incorporate more fresh limes and lemons into my cooking & baking, they add amazing flavor!
Azilde Elizabeth says
I agree!