Best Lavender Scones Recipes

OLD FASHIONED ENGLISH LAVENDER TEA SCONES

Steps:

• Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
• Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
• Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
• Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
• Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

LEMON AND LAVENDER SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir baking soda and yogurt together in a bowl.
• Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
• Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
• Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
• Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

SWEET LAVENDER SCONES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
• Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
• Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
• Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
• Serve warm or at room temperature with lemon curd.

SWEET LAVENDER SCONES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F Line 2 baking sheets with parchment paper.
• Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
• Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
• Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush scones with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
• Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
• Serve warm or at room temperature with lemon curd.

LAVENDER SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
• Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
• Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.

DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Zest the lemon into a small bowl and set aside.
• Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that's okay! This creates a dairy-free substitute for buttermilk.)
• In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
• Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
• Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
• Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
• Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
• Bake for 20-25 minutes, or until golden brown. Let cool.
• Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
• Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
• Serve with hot tea.
• Enjoy!

LEMON LAVENDER SCONES

Steps:

• First things first, make sure you are using matured lavender sugar if using homemade!
• Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl.
• Add the butter and lemon curd, mix until crumbly.
• With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough.
• Put some flour on your hands and knead the dough.
• Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour.
• Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart.
• You can also roll the dough out if you like to use specialty biscuit/cookie cutters.
• Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.).
• Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.

LAVENDER EARL GREY SCONES

Steps:

• 1. Preheat the oven to 425°F.
• 2. Steep 1 heaping teaspoon of the lavender Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes. Strain, and reserve the tea.
• 3. In a coffee or spice grinder, grind the remaining teaspoon of lavender Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl, and add the flour, sugar, baking soda, baking powder, and salt. Stir until combined.
• 4. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
• 5. Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract, and 1 tablespoon of the brewed lavender Earl Grey tea into the well. Combine the ingredients until all the dry mix is wet, but do not knead!
• 6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones-just don't knead the dough too much.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.

SUNSHINE FARM LAVENDER TEA SCONES

Steps:

• Preheat oven to 400°F.
• Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
• Add butter and beat with an electric mixer (or pastry blender) until well blended.
• Stir in zest.
• Pour in buttermilk and mix until blended.
• Gather dough into a ball and divide in half (I use a knife).
• On lightly floured surface, roll each half into a circle.
• Cut into wedges. (TIPS from Cameron: I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. Use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. Cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.).
• Place scones on lightly greased cookie sheet. Bake in preheated 400° F oven for 12-15 minutes or until golden.
• Serve warm or cooled with butter, and choice of lavender syrup or jam, honey, lemon curd, or British clotted cream, and a nice cup of tea!

LAVENDER AND WALNUT SCONES

Steps:

• Preheat oven to 350 then toast walnuts for approx 6 minutes. Set walnuts aside to cool. Prepare baking sheet by brushing the surface with olive oil. Prepare glaze: Whisk together 2 egg whites and one tblsp water. Set aside. Mix: flour, sugar, baking powder, rind and salt in a large bowl. Cut in cold butter. Blend mixture using fingertips or pastry blender until texture resembles coarse meal. Whisk yolks, buttermilk and vanilla in a small bowl. Slowly stir buttermilk mixture into flour. Gently stir in toasted walnuts, lavender flowers and currants. Knead gently on lightly floured surface (about six turns). Divide dough in half. Gently press each half into approx 6" rounds. Cut each round into 6 wedges. Transfer scones to the prepared baking sheet. Brush scones with the prepared glaze. Bake until scones are light brown - about 15 minutes.

WHITE CHOCOLATE AND LAVENDER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
• Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
• Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
• Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.

SF BLUEBERRY, LEMON & LAVENDER SCONES

Steps:

• Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
• Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
• In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
• Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
• Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
• Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
• Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
• GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.

LEMON LAVENDER SCONES

Steps:

• Heat the oven to 400°F Grease a baking sheet. Thoroughly combine dry ingredients ie. flour, baking powder, salt and lavender in large bowl. Quickly rub the butter into the flour until largest butter chucks are pea-sized. (alternatively in food processor or with pastry cutter) Do not over-mix or over rub butter, work quickly. Mix milk with lemon juice and lest rest for a minute or two. Stir in enough milk to make a soft, dough. Knead dough just until it holds together. Gather dough into cake-shaped mound and cut into 6 pieces Cut scones with very sharp knife, do not squish. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack. For icing: -mix lemon juice with enough icing sugar until quite thick -apply to cooled scones. Approx 1/2 lemon adequate for one scone batch

LAVENDER SCONES

Steps:

• In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
• Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
• Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
• Turn dough onto a floured surface and knead 3 to 5 times.
• Form dough into a 6-inch wide circle. Cut into 6 wedges. Arrange wedges 2 inches apart on a baking sheet and bake until golden, 20 to 25 minutes.

LAVENDER-CURRANT SCONES

Steps:

• Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
• Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
• Add *1 cup* heavy cream, stirring just until moistened. Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
• Now stir in the currants, lavender, and orange zest.
• Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill dough for 30 minutes.
• Preheat oven to 375 degrees.
• Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
• Brush the tops of the scones with the remaining 2 tablespoons of whipping cream. Sprinkle with raw sugar and few lavender flowers.
• Bake at 375 for 15 minute or until golden brown.
• Option #2: Roll out dough into a 1/2" thick round. Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
• Set aside for 5 minutes after removing from oven then slice into 12 wedges. Note: I cut the recipe in half and used an 8-inch cast iron skillet. The scones were sliced into 8 wedges. We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.