Lavender scones are an extra special brunch treat. Made with common pantry ingredients, these easy heart-shaped scones are perfect for Valentine’s Day.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
This quick and easy scone recipe is perfect for any special occasion. Topped with coarse sugar for extra sweetness and texture, and a hint of lemon zest in the dough, these lavender scones are a delicious tea time or brunch treat.
Watch my lavender scones web story here.
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The flavors in these scones practically scream Spring. They are just the thing to serve at bridal or baby showers, Easter brunch or Mother’s Day.
But, I also really like them for Valentine’s day, or any day, if I’m being honest.
For me, there is hardly anything better with a cup of tea or coffee than a slightly sweet baked good. And this scone recipe is just that – they are not overly sweet, even with the sprinkling of coarse sugar on top.
The lemon zest in the dough brightens everything up and gives these scones a bit of zing and the lavender is just enough to give the scones a hint of flavor.
I promise it will not taste like you are eating a bar of granny’s fancy soap.
The ingredients for these scones are common pantry items, with the exception of the lavender.
When purchasing lavender for culinary use, you want to make sure you are buying food-grade lavender. Some of the lavender sold in craft stores is not meant for consumption, so check the label carefully. The only ingredient should be organic lavender flowers.
- Milk – I recommend using whole milk in this recipe, but if you have 2% that is fine.
- Sugar – Regular granulated (caster) sugar gives the scones a bit of sweetness.
- Lemon – The zest is where most of the flavor is and that’s what we’re using.
- Flour – Regular, all-purpose (plain) flour.
- Unsalted Butter – gives our scones moisture and flavor.
- Baking powder – helps the scones to bake up nice and tall.
- Salt – I used fine sea salt, it gives the scones flavor. All baked goods need salt.
- Egg – Provides structure, flavor and rise.
- Culinary lavender – gives baked goods a lovely floral flavor.
Lastly, a kitchen scale is also recommended. This is the same scale that I own, and using a scale to measure in baking versus cups will give you more accurate measurements.
These are lavender buds. Because they are a natural ingredient, you will find a few small pieces of twiggy stems in them. Just pick them out and throw them away.
One thing to look for is color – you want the lavender to be bright purple. If it looks very muted or gray, it’s old and it won’t have much flavor.
How to make scones
First, dice butter into small pieces, or grate on a box grater. Place it into the freezer for a few minutes while you measure the dry ingredients.
Next, mix dry ingredients together in a medium bowl, then add cold butter and work it into the flour mixture using a dough blender, a fork or your fingers until it looks like coarse crumbs.
Whisk egg and milk together, then mix into the dough with a spatula. My favorite rubber spatulas are these heavy duty commercial grade ones.
Once you no longer see big pockets of flour, and the dough is starting to come together on its own, you’re done.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Do not knead the dough, press it together as you are forming a circle.
Dip the cutter into flour and press straight down. Lift cutter straight up, out of the dough – do not twist. Place lavender scones on parchment-lined baking sheet.
Gently gather scraps and press together, repeating until dough is used up. Brush the tops with milk and sprinkle with coarse sugar before baking.
Lavender scones are best served on the day they baked. They can be refreshed in the microwave or a warm oven the next day, or you can freeze them for up to 3 months. If freezing, I recommend omitting the sugar sprinkled on top.
This easy recipe bakes up nice and tall, and the scones hold their shape beautifully. Serve them with blueberry bourbon jam and clotted cream, or eat them as is – they are absolutely delicious either way.
Easy brunch recipes
- Restaurant-style Bloody Marys
- Crispy, cheesy hash browns
- Red flannel hash
- Fig jam with vanilla bean
- Strawberry key lime jam
- Blueberry blackberry freezer jam
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- 2 1/2 c. all purpose (plain) flour (350 g)
- 1/4 c. sugar
- 1 1/2 tbsp. baking powder
- 1/2 tsp. salt
- 5 tbsp. cold, unsalted butter, cut into small cubes or grated (75 g)
- zest of 1 - 2 lemons
- 1 egg
- 3/4 c. whole milk (175 ml)
- 2 tsp. culinary lavender
- 3 tbsp. coarse sanding sugar for tops, optional, but recommended
- Preheat oven to 400°F / 200°C.
- Whisk flour, sugar, baking powder, salt, lemon zest and lavender together in a medium bowl.
- Add cold butter to dry ingredients and use a pastry blender, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Remove 2 tbsp. of milk and set aside. We'll use this to brush the tops of the scones. Beat remaining milk and egg together, then add to dry ingredients and stir with spatula until just combined and no big pockets of flour remain.
- Turn dough out onto lightly floured surface and press together - do not knead dough. Press out into a 1 inch thick round.
- Dip a medium-sized cutter into flour, then press straight down into dough and pull straight up. Do not twist the cutter. Place scones on parchment-lined baking sheet. Repeat until all the dough is used up. Gather and lightly press dough together to cut the last few.
- Brush tops with reserved milk, sprinkle each scone with 1 tsp. coarse sugar and bake for 14 - 16 minutes.
- Place on cooling rack to cool slightly before serving.
Instead of cutting out shapes, you can cut the circle of dough into wedges (like a pie) and bake.
If your oven runs hot, check scones at 12 minutes.
Rotate pan halfway through for even browning.
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Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 391mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g
Nutrition calculated by a third part company
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Originally published 11/24/14, most recent update 1/10/22.