Lemon Lavender Scones

Experience the heavenly combination of lemon and lavender in these moist and flavorful scones. They're perfect for spring brunch or teatime.

Prep Time18

Cook Time12

Total Time30

Servings: servings

Calories: 169kcal

Get Recipe Ingredients

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.

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.

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.