Sweet and Simple Lemon Lavender Scones

My mom recently hosted an afternoon tea for her friends, and she needed the perfect scone to be the star of the show. I came up with these lemon lavender scones and they were such a massive hit. Even months later, the ladies are still talking about them., No worries if you’re not a fan of tea – these are still a treat even without it!

I’ll be honest, the first time someone suggested I bake with lavender, I was worried it would taste like I was eating a bar of soap. This recipe completely changed my mind, and now I’m obsessed! The floral notes in these lemon lavender scones are so subtle and beautiful when paired with the bright lemon.

Seriously, can you see yourself reading a classical book and snacking on one of these scones? Since they are so simple, you can whip these up after you order your culinary lavender!

Also, if you are hosting a tea, bridal or baby shower, these will be a gorgeous addition to your tablescape. Don’t forget to make a batch to give to mom on Mother’s Day for an extra special treat.

🥣 What is Culinary Lavender 

According to SFGate, there is no major difference between ornamental lavender and culinary lavender. But, there are some varieties that are better in cooking because they are sweeter. 

We bought our culinary lavender online. I wanted to make sure I was getting the right variety.

It has excellent reviews, so I knew I hit the jackpot with that purchase. 

🍋 Ingredients

Scones are such a fun and pleasant way to start the day or enjoy a treat at brunch. Let’s talk about the ingredients you will need to create your own batch.

✅Lemon zest – You will need some lemon zest (which you can make at home) for the scones, as well as in the homemade lemon glaze. It is a fantastic ingredient that will give you some zesty flavor.

✅Culinary Lavender – I know I discussed this before, but it’s truly what takes these scones over the top!

✅Sugar – You will need regular granulated sugar for the scones. You will also use confectioner’s sugar for the glaze. Both provide a subtle sweetness that is perfect with the scones.

✅Flour

✅Butter

✅Baking powder

✅Baking soda

✅Eggs

✅Milk

✅Salt

🥄 Instructions

I assure you, once you make a batch, you will no longer be intimidated by making them. I know we all hear “scones” and take a step back like there is some extra special magic that is needed to bake these. There really isn’t…so let’s get started! 

👉Step 1: Start with the cold butter and flour and mix with a pastry cutter or a slow setting on the stand mixer. Use the back of a fork in a pinch. I tried that years ago and it’s a huge pain and I didn’t like the results, but if this is all you have, it does work.

👉Step 2: Add flour, sugar, baking powder, lemon zest (this is the time to leave that out if you only want Lavender Scones), baking soda, lavender and salt in a bowl. Gently combine. 

👉Step 3: Once you start mixing, look for the mixture to become little pebbles. These are little round pieces of butter that are mixed with the flour. 

👉Step 4: In a separate bowl, add the eggs and milk and gently combine with the flour mixture. Just mix it until it forms the dough. You don’t want to over-mix. 

Depending on how you plan to make the scones, follow the directions below for what method you plan to use.

🍽️ Using a Scone Pan

If you are using a scone pan, roll the dough into a square shape, roughly the same size as the pan. Then divide the dough into 4, and do the same with the new squares. This will make 16 individual pockets perfect for your scone pan.

Cook at 400 degrees for 12-15 minutes. Everyone’s oven differs, so always check at the earliest time. You don’t want them to burn. They should be a light golden brown. 

🍪 Using A Cookie Cutter

If you are cutting them, roll the dough into a big circle that is about ¾-1” thick and use a circular cookie cutter to cut them out. Place on a parchment-lined sheet pan.  Brush the top of them with an egg white mixture and then cook for 12-15 minutes at 400 degrees. 

💧 Drop Scone Method

If you are using the the drop scone method, you should have enough dough for 12 scones, so divide the dough evenly.

Just drop some of the dough on a baking sheet and put it in the oven.  They will look like a rustic biscuit, but taste like a scone. These are casual and don’t feel stuffy. They are an awesome option if you are in a hurry or you don’t have the pan or biscuit cutter.

Cook 12-15 minutes at 400 degrees. 

Everyone can make scones! 

🔪 Freehand Cutting Option

I swear by my scone pan, but don’t be afraid to use other methods to make your scones. If you choose to buy the scone pan, they last FOREVER. I have had mine for over 10 years and it looks brand new. Plus I love that they look so stinkin’ adorable. But, there are other options out there for you if you don’t want to spend the money.

You can easily freehand cut the dough into triangles. The dough should be about ¾” -1” thick. Use a kitchen knife for this. If they are slightly “off” looking, dip them in more icing and look at that – they are now gorgeous!

🥚 Egg Wash

Beat the egg with the water until it’s frothy. Use the egg wash to brush the scones before baking.

🧁 Icing

Combine the confectioner’s sugar, milk and lemon zest and mix well. Drizzle on top or dunk the tops in the icing. Allow it to harden and serve. 

After you remove the scones from the oven, allow them to cool and make the icing. Don’t apply the icing to warm scones or it will just melt right off of the scone and not stick. 

🥣 Expert Baking Tips and Tricks

There are a couple of tips to help you have the best scones when they come out of the oven.

📌Use cold butter – Just like when you make biscuits, make sure that your butter remains very cold. For this tip, I prep my butter early and even cut it into very small pieces and then put it back in the refrigerator again. There is no residual heat left in the butter and it only takes a few minutes for it to cool off. 

📌Don’t overwork the dough – You should mix it until it is completely combined, but then STOP. Mixing it longer will warm it up and it won’t be as fluffy.

📌Make sure the dough is cold before baking – If your kitchen is warm, I recommend a simple trick: chill the cut scones on the baking sheet in the fridge for 15 minutes right before you bake them. This helps them hold their shape and rise up instead of out.

🍱 Storage

Store these in a sealed container for 3-4 days. After that, they will get a little on the “iffy” side and I don’t want them to harden or mold. Remember, there is sugar mixed with milk in the icing that can become questionable if left out too long! I prefer to store them in the refrigerator for up to a week with no problem.

These are also freezer-friendly. I freeze them on a sheet pan for a few hours (just until they harden) and then wrap them up 1-2 times in Press and Seal. Then I place them in a gallon freezer-safe Ziploc bag.

They will keep for up to 6 months if stored correctly. Take them out the night before and if needed, zap them in the microwave for 30-45 seconds. 

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