Lemon Lavender Scones

Freshly baked Lemon Lavender Scones with lemon zest and lavender flowers
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Divine 8 Lemon Lavender Scones Secrets starts with bright lemon and soft lavender for a simple, lovely scone. This recipe gives clear steps so you can bake eight tender scones with floral notes and a bright lemon glaze. If you like lemon treats with berries, try a matching recipe like Blueberry Lemon Dutch Baby for a full lemony brunch.

Why make this recipe

  • Quick & easy: the dough comes together fast and bakes in under 25 minutes.
  • Simple ingredients: pantry staples plus a little dried lavender make the flavor special.
  • Perfect for brunch or tea: pretty scones that impress without hard work.
  • Balanced flavors: lemon zest cuts the creaminess, lavender adds a gentle floral note.
  • Crowd-pleaser: you can add white chocolate or blueberries for variety and color.

Ingredients Needed

For the dry base:

  • 2 1/2 cups (312.5 g) all-purpose flour, plus extra for the work surface
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 teaspoons dried culinary lavender

For sugars:

  • 1/4 cup (55 g) packed light or dark brown sugar
  • 1/4 cup (50 g) granulated sugar

For the fat:

  • 1/2 cup (113.5 g) unsalted butter, frozen (grated)

For the wet mix:

  • 3/4 cup (177.44 ml) heavy cream, cold (or whole milk or buttermilk)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest

Optional mix-ins:

  • 1/2 cup (90 g) white chocolate chips (optional)
  • 1/2 cup (74 g) fresh blueberries (optional)

For finishing:

  • Milk for brushing tops
  • Coarse or granulated sugar for sprinkling

For the glaze:

  • 1 1/3 cup (160 g) powdered sugar, sifted
  • 2 1/2 tablespoons (36.97 ml) fresh lemon juice
  • Zest of 1 lemon
  • Food coloring to tint (about 2 blue drops + a little over 1 drop red) — optional

How to Make Divine 8 Lemon Lavender Scones Secrets

  1. Prep and chill: Line a baking sheet with parchment. Grate the frozen butter on a box grater, then put the grated butter back in the freezer while you mix other items. Cold butter gives flaky layers.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, dried lavender, and salt until even.
  3. Combine butter and flour: Add the frozen grated butter to the dry mix. Use a fork or pastry cutter to toss until the butter bits are coated in flour and look like peas. Little cold butter pieces make the scones tender.
  4. Whisk wet ingredients: In a small bowl, beat the heavy cream, egg yolk, brown sugar, granulated sugar, lemon zest, and vanilla until smooth. This gives flavor and moisture.
  5. Bring dough together: Pour the wet mix over the flour-butter mix. Stir with a spatula just until it holds together. The dough should be slightly sticky. If it seems dry, add a tablespoon more cream; if too sticky, add a teaspoon flour. Avoid overmixing.
  6. Add mix-ins: Gently fold in the white chocolate chips and blueberries if using. Stir only until they are evenly spread. Overmixing makes scones tough.
  7. Shape the scones: Turn the dough onto a lightly floured surface. Lightly flour your hands and knead only 2 times to bring it together. Press the dough into a 1 1/2-inch thick circle about 6–8 inches wide.
  8. Cut into eight: Use a sharp knife to cut the circle into 8 equal triangles, like a pie. Place them at least 2 inches apart on the prepared sheet.
  9. Chill before baking: Brush the tops and sides lightly with milk and sprinkle coarse sugar. Refrigerate the tray for 15 minutes—this helps the scones keep their shape and rise well.
  10. Bake: Preheat oven to 400°F (200°C). Bake 17–20 minutes until edges are golden and tops are lightly browned. Let cool a bit on the sheet.
  11. Make the lemon glaze: Sift powdered sugar into a bowl. Add lemon juice and lemon zest, whisk to a smooth glaze. Add tiny food coloring drops if you want a pale color. Drizzle over cooled scones.
  12. Tip link: For other lemon ideas to serve alongside, consider a savory lemon dish like baked cod with lemon cream sauce.

How to serve Divine 8 Lemon Lavender Scones Secrets

  • Serve warm or at room temperature with the glaze drizzled on top.
  • Offer butter, clotted cream, or extra lemon curd on the side.
  • Pair with tea, coffee, or a light sparkling drink for brunch.
  • For a pretty table, place blueberries and lemon slices around the scones.

How to store Divine 8 Lemon Lavender Scones Secrets

  • Room temperature: Keep in an airtight container up to 2 days. Add a paper towel to absorb moisture.
  • Refrigerator: Store up to 5 days in an airtight container. Reheat 10–15 seconds in a microwave or 5–7 minutes in a 300°F oven to refresh.
  • Freezer: Wrap each scone in plastic and place in a freezer bag for up to 3 months. Reheat from frozen at 325°F for 12–15 minutes, or thaw then warm.

Tips to make Divine 8 Lemon Lavender Scones Secrets

  • Keep butter and cream cold — cold fat makes flaky scones.
  • Grate frozen butter for easy, even pieces.
  • Measure flour by spooning into the cup and leveling; don’t pack it.
  • Don’t overmix dough: stop when it just holds together.
  • Chill the shaped scones so they rise properly in the oven.
  • Use culinary lavender only; kitchen lavender can be bitter.

Variation

  • Blueberry lemon: increase blueberries to 3/4 cup and skip white chocolate.
  • White chocolate lemon: use chips and skip berries.
  • Lemon poppy seed: add 2 tablespoons poppy seeds and omit lavender.
  • Gluten-free: swap 1-to-1 gluten-free flour and add 1/2 teaspoon xanthan gum if your blend lacks it.

FAQs

  • Can I use fresh lavender instead of dried?
  • Use dried culinary lavender. Fresh lavender is less concentrated and can make a wet dough. If you only have fresh, use a bit more but dry it first or chop very fine.
  • How can I make these dairy-free?
  • Replace heavy cream with full-fat coconut milk or a dairy-free cream and use a plant-based butter for the grated butter. Texture may vary slightly.
  • Can I skip the egg yolk?
  • The egg yolk adds richness and helps bind. If you skip it, add a little extra cream (about 1 tablespoon) and expect a slightly crumblier texture.
  • Why are my scones flat?
  • Likely overworked dough or butter warmed too much. Keep ingredients cold and mix only until combined.
  • Is the glaze necessary?
  • No. The glaze adds bright lemon flavor and a pretty finish. You can skip it or dust with powdered sugar.

Conclusion

These Divine 8 Lemon Lavender Scones Secrets give you a clear path to soft, tender scones with bright lemon and subtle lavender. They bake fast, use simple pantry items, and look lovely on a brunch table. Try the glaze for a sweet lemon finish or leave it off for a plainer treat. If you found this helpful, please leave a comment and a star rating, and share a photo on social media. Want another lemon-lavender take with a different method? Check this for more ideas: Lemon Lavender Scones | Easy & Elegant | Fork in the Kitchen

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Divine 8 Lemon Lavender Scones

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  • Author: chef-ava
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian
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Description

Delightful lemon and lavender scones that are easy to make and perfect for brunch or tea.

Ingredients

Scale
  • 2 1/2 cups (312.5 g) all-purpose flour, plus extra for the work surface
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 teaspoons dried culinary lavender
  • 1/4 cup (55 g) packed light or dark brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (113.5 g) unsalted butter, frozen (grated)
  • 3/4 cup (177.44 ml) heavy cream, cold
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/2 cup (90 g) white chocolate chips (optional)
  • 1/2 cup (74 g) fresh blueberries (optional)
  • Milk for brushing tops
  • Coarse or granulated sugar for sprinkling
  • 1 1/3 cup (160 g) powdered sugar, sifted
  • 2 1/2 tablespoons (36.97 ml) fresh lemon juice
  • Zest of 1 lemon
  • Food coloring to tint (optional)

Instructions

  1. Line a baking sheet with parchment paper and freeze grated butter.
  2. In a bowl, whisk together flour, baking powder, salt, cinnamon, and lavender.
  3. Add the frozen grated butter to the dry ingredients and mix until coated.
  4. In a small bowl, beat together heavy cream, egg yolk, both sugars, lemon zest, and vanilla.
  5. Pour wet mixture over dry ingredients and stir until just combined.
  6. If desired, fold in white chocolate chips and blueberries gently.
  7. Shape the dough into a 1 1/2-inch thick circle and cut into 8 triangles.
  8. Brush tops with milk and sprinkle with sugar, then chill for 15 minutes.
  9. Preheat oven to 400°F (200°C) and bake for 17-20 minutes until golden.
  10. For glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and drizzle over cooled scones.

Notes

Serve warm and consider adding butter, clotted cream, or lemon curd on the side.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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