Go Back
+ servings

Lemon Lavender Scones

Carissa Erzen
These lemon lavender scones are the perfect balance of zingy citrus and soft floral flavors. Cold butter and buttermilk create soft, flaky scones that are irresistible!
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine English
Servings 8 scones
Calories 400 kcal

Ingredients
  

Scones

  • ½ cup cold unsalted butter (1 stick)
  • 1 cup milk (you can also use non-dairy milk)
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoon fresh or dried lavender flowers or buds
  • ½ cup granulated sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp baking soda
  • ½ teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 2 tablespoon lemon juice freshly squeezed
  • zest of 1 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 (or non-dairy milk) and one tablespoon of lemon juice. Allow this to sit and curdle and turn into buttermilk 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 silicon 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 your buttermilk (the milk + lemon juice) into the dry ingredients and mix with a spoon just until combined. You don't want to overmix the dough as this can cause your scones to lose their flaky, soft texture. Mix until the dough sticks together and no big pockets of dry flour remain.
  • 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 - 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

  • Just use the lavender flowers and buds in your scones. Discard any stems and leaves.
  • Keep all your scone ingredients cold, especially the butter.

Nutrition

Serving: 1sconeCalories: 400kcalCarbohydrates: 66gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 456mgPotassium: 106mgFiber: 1gSugar: 29gVitamin A: 409IUVitamin C: 2mgCalcium: 140mgIron: 2mg
Keyword lemon glaze, lemon lavender scones, scone recipe
Did you make this recipe?I want to know!! Leave a comment below & recipe rating above!