If you’ve never baked with lavender before, this is a lovely place to start—these lemon lavender scones are tender, bright, and beautifully simple.
Let’s face it, baking for mom is always high-stakes ~ but on her special day? Oh the pressure is on! Lemon lavender scones are your secret weapon for Mother’s Day, spring brunch, afternoon teas, wedding showers, or any time you want to flex your spring baking muscles. The flavor combo is unique enough to feel special, and you’ll love my easy breezy method.
The secret to baking with lavender is less is more.
The flavor is lovely and aromatic when used in small amounts, but can easily overwhelm if overdone.
lemon lavender scones ingredient notes
LAVENDER (culinary grade) ~ look for English lavender (Lavandula angustifolia) ~ labeled “culinary grade” ~ this will be free from pesticides and chosen for flavor, not just scent.
- You can find culinary lavender at specialty spice shops, health food stores, and online.
- I’m comfortable keeping dried lavender for up to a year.
LEMON SUGAR ~ the lemon flavor in these scones comes from the zest (removed in strips with a vegetable peeler) processed together with sugar to form a supercharged citrusy sugar. It’s easy to make and makes a big difference. You can read more about lemon sugar here.
- A second layer of lemon flavor comes in the form of a simple lemon juice glaze. This gives you a burst of tart lemon in every bite.
CREAM ~ lemon lavender scones are a type of scone known as cream scones, meaning cream rather than butter provides the fat necessary for scones’ famously rich crumbly texture.
related: DIY Clotted Cream ~ 3 Ways!
the food processor makes easy scone dough
Here’s how I make these lemon lavender scones:
- You’ll fuse sugar and lemon peel right in the processor to make lemon sugar.
- Simply add in the rest of the dry ingredients and pulse to combine.
- Add in the cold cream and pulse/process until the dough comes together: it will be crumbly.
- Transfer to a lightly floured surface to form into disks and slice into triangles!
hot tips for lemon lavender scones
RESIST THE URGE!
- I’ll admit it—I always let the vanilla dribble a little past the spoon, accidentally on purpose. You can never have too much. But when I’m working with floral flavors I rein it in. I added 1 1/2 teaspoons of culinary lavender to my scones and the flavor was subtle. You might go to 2 teaspoons, but I don’t recommend more. Remember the lavender bud garnish on top of the scones will add a pop of flavor as well.
REST TO HYDRATE YOUR SCONE DOUGH
- After forming my dough into disks I like to wrap them in plastic wrap and let them rest on the counter to allow the moisture in the dough to hydrate the flour. I use my hands to smooth the surface of the disks through the plastic. This makes for a neater looking scone without having to work the dough too much.
CHILL OUT
- All scones benefit from chilling before baking. This helps them keep their shape, and rise nicely. After cutting into little triangles I’ll pop my lemon lavender scones in the freezer for about 15-20 minutes. This gives me a nice break to clean up so I can enjoy the rest of the process!
more spring edible flower recipes
Lemon Lavender Scones
Equipment
- food processor full sized
Ingredients
make the lemon sugar
- 1/2 cup granulated sugar
- zest of one lemon, peeled with a vegetable peeler
for the scones
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp culinary grade lavender
- 1 tsp salt
- 1 1/3 cups plus 3 tablespoons heavy cream , (and a bit more for brushing tops of scones)
for the glaze
- 1 cup confectioner's sugar
- 3 Tbsp lemon juice
garnish
- lavender buds
Instructions
- Line 2 baking sheets with parchment paper.
make the lemon sugar
- Place the 1/2 cup granulated sugar and zest of one lemon (peeled with a vegetable peeler) in your food processor and process until all the zest has been incorporated into the sugar and you've got a pale yellow fragrant sugar. This usually only takes a minute or so.
make the scones
- Put the 3 cups all purpose flour, 1 Tbsp baking powder, and 1 tsp salt, into the food processor with the lemon sugar and pulse to combine everything well.
- Add the 1 1/3 cups plus 3 tablespoons heavy cream and lavender buds to the processor and pulse/process to bring together into a dough.
- Turn the dough out onto a lightly floured surface and bring into one single mass. Divide in half and form 2 disks about 5 1/2 inches across. I like to wrap the disks in plastic and massage them into a smoother shape with my hands, through the plastic. I'll let them sit for a few minutes which helps the dough hydrate.
- Unwrap and slice each disk into 6 triangular scones.
- Place the scones in the freezer for 15-20 minutes, while you preheat the oven to 375F.
- When the oven has come to temperature, remove the scones from the freezer and arrange on your baking sheet. I like to bake one pan at a time. Brush the tops of the scones with a little bit of heavy cream.
- Bake the scones for about 15 minutes. They'll just be starting to turn a faint golden, and not feel 'squishy' or look wet on the sides. Mine started to form cracks on the surface as they got close to being done. Note: Your oven may vary, so check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done.
make the glaze
- Stir the 1 cup confectioner's sugar and 3 Tbsp lemon juice together into a thick but pourable glaze. Add a little bit more lemon juice if it seems too thick.
- When the scones have cooled, dunk each one headfirst into the glaze, then set on a rack. Garnish with lavender buds if desired. Let the glaze set up before enjoying.
- Store leftovers at room temperature covered with foil or under a cake dome. Reheat in the microwave for 15-20 seconds.
Maybe I’m not seeing it, but where do you use the lemon sugar? It’s in the ingredient list but not in the instructions. Thanks so much. These scones look divine!
The lemon sugar is made in the processor, and then you add the rest of the dry ingredients to it. Hope you love these!
Some may think this is a silly question, but not if you’re a baker.
What flour did you use in these scones? I work with Pillsbury and King Arthur.
As I’m sure you know, King Arthur has a higher protein content, and I usually use it with yeast recipes, etc.
I realize there’s no yeast in this, but I just wanted to know what you had used. Thank you, Sue.
I usually use Gold Medal or King Arthur unbleached all purpose, but I alternate brands depending on what’s available where I’m shopping. I put all my flour in large canisters for easy access, so i don’t know which I used for this recipe, sorry!
Good morning. Looking at the recipe under “for the scones” I don’t see lavender listed as an ingredient. Am I just not seeing it?
Thanks These look delicious.
That would be helpful, wouldn’t it?? I just added, thanks for spotting that Kathy!