Lemon Lavender Scones Recipe
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Lemon Lavender Scones are an elegant and delicious addition to teatime or for any spring brunch. Softly flavored with fresh lemon and culinary lavender, they are soft, sweet, tender, and moist. When drizzled with lemon glaze, they are a treat you won’t soon forget.
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It’s always tea season, but we’re also entering brunch season, too. And when it comes to elegant brunch options, these scones are a perfect fit. Think bridal showers, baby showers, all the spring gatherings like Mother’s Day and Afternoon Teas.
The first time I had a Lemon Lavender Scone was on a brilliant spring morning, traveling hours from home on my way to tulip fields. A quick stop at a highly recommended bakery called Lux Sucre in a southwest Portland, Oregon community called Charbonneau transformed my lemon scone world.
The tulip fields were spectacular, but the scones captured my baking imagination. Determined to remake these delicious scones, I embarked on a truly delicious adventure. This recipe is a result of that spring morning and a random stop in a far-from-home cafe.
Why This Lemon Lavender Scones Recipe Works
Just a few words on what makes these scones such a treat:
The texture: These scones merge traditional scones with cream scones. Soft and tender on the inside with a crispy, crumbly exterior. And delicious? Oh my, absolutely yes!
Lemon flavor: They are sweet with fresh yet mild citrus flavor bursts. The lemon flavor does not overwhelm the scone but provides a bright, fresh citrus note perfectly balanced with its sweetness.
Lavender flavor: If you haven’t baked with lavender, you are in for a treat. In this scone recipe, the lavender provides a subtle hint of floral and mint flavors.
Baking with Lavender
If you haven’t had the pleasure of baking with lavender, it might just become your favorite ingredient!
It’s wonderful to work with, provides subtle hints of floral and mint flavors, and perfectly complements bright flavors like lemon and cozy flavors like vanilla. It’s also perfect in recipes like my favorite Lavender Tea Bread.
But it’s also wonderful for beverages! Have you tried a Lavender London Fog Tea Latte? The tea pairing with Earl Grey is something special indeed.
Are you ready to make scones? Let’s look at what you need!
Lemon Lavender Scones Ingredients
The ingredient measurements are in the recipe card at the bottom of this post, but here is a list of what you need to make these Lemon Lavender Scones!
- All-purpose flour: I’ve not yet tested this recipe using gluten-free flour, but I’m sure an all-purpose GF flour should work well.
- Granulated sugar for the scones and powdered sugar for the glaze
- Fresh lemons for both zest and juice
- Dried culinary lavender: Be sure the lavender is food grade!
- Baking powder and baking soda for the perfect rise, plus salt for flavor.
- Cold butter, slightly softened. You can use either salted or unsalted butter in this recipe. Use what you have on hand.
- Milk or cream, use your preference
- Large egg for a soft yet flaky texture.
How to Make Lemon Lavender Scones
Full step-by-step instructions are also in the recipe card at the bottom of this post.
Step 1: Make the scone dough
Whisk the flour, sugar, zest, lavender, baking powder, soda, and salt in a large bowl. Cut the butter into the flour with two knives or a pastry blender until it resembles coarse crumbs. In a separate small bowl or glass measure, whisk the milk, juice, and egg together and stir into the flour mixture until moistened.
Step 2: Shape and cut the scones
Turn the dough onto a lightly floured surface and knead briefly. I like to use a stiff bench scraper to fold the dough several times- this helps create layers in the scones and knead simultaneously. Cut the dough in half and form two circles, about 6 inches in diameter and about 1 inch thick. Freeze the dough while the oven is preheating, letting the scones rest and keep their shape while baking.
Step 3: Bake the scones
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Remove one dough circle from the freezer and cut into 8 equal wedges. Place on the prepared sheet pan and bake for 12-15 minutes or until baked through and light golden in color. Repeat with the remaining dough circle.
Pro Tips for Making Scones
Here are a few pro tips I follow when making scones:
- Don’t overwork the dough: When kneading and folding the dough, be careful not to overwork the ingredients. Work just until the dough comes together. Otherwise, the scones can become tough.
- Chill the dough: While preheating the oven, I freeze the scone dough discs for a few minutes until they are cold. When the butter is cold, it releases steam, creating a light and fluffy scone. It also helps the scones keep their shape when baking.
- Bake the dough in the lower third of the oven: I often bake my scones in the lower third of the oven, which helps prevent them from browning too quickly. All ovens are a bit different, so experiment with yours!
Can you freeze scone dough?
Absolutely! It’s a great way to make them ahead for a tea party and bake them on the day of. Or, have one with teatime, anytime you’re in the mood! You can freeze the scones baked or unbaked. Here’s how:
- To Freeze Before Baking: Cut the scone circles into wedges. Then freeze on a parchment lined baking sheet for 1-2 hours. Once frozen, store them in a freezer-safe, airtight container for up to 1 month (although I prefer 2-3 weeks). To bake, place frozen scones on a parchment lined baking sheet and bake for 5-8 minutes longer than the baking time in the recipe.
- To Freeze After Baking: Bake the scones as directed and let them cool completely. Place in a freezer-safe airtight container and freeze for up to 3 months. To reheat, thaw at room temperature for a few hours, or place in the microwave on defrost for about 1 minute. You can also warm a batch in the oven at 275°F for 10-12 minutes.
How long will scones last at room temperature?
Scones will not keep for very long at room temperature. They are best served the day they are baked and while still warm. However, once completely cool, you can wrap them tightly and store them at room temperature for several days.
To reheat scones, bake them for 5 to 10 minutes in a preheated 350°F oven. Be sure to tent the scones with foil to prevent over-browning. You can also briefly reheat them in the microwave in 15-second intervals until they are warm and soft.
Lemon Lavender Scones
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest (or from 1 lemon)
- 2 teaspoons dried culinary lavender
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (salted or unsalted)
- 1/2 cup milk or cream
- 1/4 cup Lemon juice
- 1 large egg
For the Glaze
- 1/2 cup powdered sugar
- lemon juice From 1/2 lemon (or until desired consistency is reached).
Instructions
For the Scones
- Whisk the flour, sugar, zest, lavender, baking powder, soda, and salt in a large bowl. Cut the butter into the flour with two knives or a pastry blender until it resembles coarse crumbs. In a separate small bowl or glass measure, whisk the milk, juice, and egg together and stir into the flour mixture until moistened.
- Turn the dough onto a lightly floured surface and knead briefly. I like to use a stiff bench scraper to fold the dough several times- this helps create layers in the scones and knead simultaneously. Cut the dough in half and form two circles, about 6 inches in diameter and about 1 inch thick. Freeze the dough while the oven is preheating, letting the scones rest and keep their shape while baking.
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Remove one dough circle from the freezer and cut into 8 equal wedges. Place on the prepared sheet pan and bake for 12-15 minutes or until baked through and light golden in color. Repeat with the remaining dough circle.
For the Glaze
- Stir powdered sugar with just enough lemon juice to achieve the desired consistency. Drizzle the glaze over the scones. I love to use a whisk for an even drizzle.
Notes
- Scone Size: These are mini scones, which I love to serve at teatime. If you want a larger scone, make one dough circle and cut it into 8 to 10 wedges. Increase baking time to 15-18 minutes.
- To Freeze Scones Before Baking: Cut the scone circles into wedges. Then freeze on a parchment-lined baking sheet for 1-2 hours. Once frozen, store them in a freezer-safe, airtight container for up to 1 month (although I prefer 2-3 weeks). To bake, place frozen scones on a parchment-lined baking sheet and bake for 5-8 minutes longer than the baking time in the recipe.
- To Freeze After Baking: Bake the scones as directed and let them cool completely. Place in a freezer-safe airtight container and freeze for up to 3 months. To reheat, cool completely, and then place in a freezer-safe bag or airtight container. Thaw at room temperature for a few hours, or place in the microwave on defrost for about 1 minute. Warm a batch in the oven at 275°F for 10-12 minutes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I love lemon with lavender and found you when I was looking for something sweet to have with my tea today!
Hi Coco– I’m so gladl you found us! These scones are such a favorite and easy to make too. I hope you enjoy them!