Go Back Email Link
Lemon and lavender scones on wooden board.
Print Recipe
4.80 from 15 votes

Lavender Scones

Easy lavender scones perfect for Valentine's Day or Sunday brunch.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast and brunch recipes
Cuisine: English
Servings: 9 scones
Calories: 121kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 2 ½ cups all purpose plain flour (300 g)
  • ¼ cup sugar 50g
  • 1 ½ tablespoons baking powder 22g
  • ½ teaspoon salt * I use Diamond Crystal
  • 5 tablespoons unsalted butter cold, cut into small cubes or grated (75 g)
  • 1 - 2 tablespoons lemon zest from 1 - 2 lemons
  • 1 egg
  • ¾ cup whole milk 175 ml
  • 2 teaspoons culinary lavender
  • 3 tablespoons coarse sanding sugar for tops optional, but recommended

Instructions

  • 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.
    Butter butter into flour in a glass bowl.
  • 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.
    Making scone dough in a glass bowl.
  • Turn dough out onto lightly floured surface and press together - do not knead dough. Press out into a 1 inch thick round.
    Dough patted out ready to cut out scones.
  • 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.
    Cutting out heart-shaped scones.
  • 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.
    Heart-shaped scones cooling on wire rack.

Notes

  • 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.
  • A note on salt – Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 391mg | Fiber: 1g | Sugar: 11g