Best 8 Lavender Scones Recipes

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**Indulge in the Delightful Aromas and Flavors of Lavender Scones: A Culinary Journey into Serenity**

Prepare to embark on a sensory adventure as we delve into the world of lavender scones, where delicate floral notes intertwine with buttery textures and a hint of sweetness. These culinary gems, infused with the essence of lavender, offer a unique and captivating taste experience that will transport you to a realm of tranquility. From classic lavender scones adorned with a lavender glaze to delightful variations like lemon lavender scones and blueberry lavender scones, this collection of recipes caters to every palate. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making these scones an ideal accompaniment to your morning tea, afternoon break, or special gatherings. So, let's embark on this culinary journey and discover the serenity hidden within each bite of these lavender-infused treats.

Here are our top 8 tried and tested recipes!

LEMON AND LAVENDER SCONES



Lemon and Lavender Scones image

These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.

Provided by Marilyn

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 teaspoon baking soda
½ cup lemon yogurt
2 cups all-purpose flour, plus more for kneading
⅓ cup white sugar
1 tablespoon baking powder
½ cup cold butter, cut into cubes
2 tablespoons butter, melted
1 egg, beaten
1 ½ teaspoons lavender flowers
1 teaspoon lemon zest
1 tablespoon butter, melted, or as needed
1 teaspoon white sugar, or as needed

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.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 23.5 g, Cholesterol 43.9 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 314.2 mg, Sugar 7.3 g

OLD FASHIONED ENGLISH LAVENDER TEA SCONES



Old Fashioned English Lavender Tea Scones image

When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.

Provided by French Tart

Categories     Scones

Time 20m

Yield 12 scones, 6 serving(s)

Number Of Ingredients 8

225 g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
60 g butter
1 tablespoon natural cane sugar
150 ml milk
1 tablespoon organic lavender flowers
1 egg, beaten

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.

Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6, Cholesterol 55.8, Sodium 471.1, Carbohydrate 39.6, Fiber 1.3, Sugar 2.2, Protein 6.8

SWEET LAVENDER SCONES



Sweet Lavender Scones image

These flaky scones can be made the morning of your party.

Provided by Bon Appétit Test Kitchen

Yield Makes 16 servings

Number Of Ingredients 13

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups store-bought lemon curd
Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

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



Sweet Lavender Scones image

These flaky scones are a lovely way to start your morning or accompany your tea or coffee at any time of the day.

Provided by Annacia

Categories     Scones

Time 28m

Yield 16 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender blossoms (or to taste)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4-inch cubes
1 cup buttermilk
2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 1/2 teaspoons vanilla extract
2 tablespoons sanding sugar (or granulated)
1 1/2 cups store-bought lemon curd

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



Lavender Scones image

This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!

Provided by BelovedRooster

Categories     Scones

Time 25m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 12

2 cups flour
1/2 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/2 cup walnuts, chopped
1 1/2 tablespoons lavender flowers, fresh
1 egg, beaten
1/3 cup honey
1/2 cup buttermilk
1 teaspoon vanilla

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.

LAVENDER EARL GREY SCONES



Lavender Earl Grey Scones image

Provided by Haley Fox

Categories     Tea     Breakfast     Brunch     Bake     Christmas     Buffet     Buttermilk     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 scones

Number Of Ingredients 11

2 heaping teaspoons Lavender Earl Grey tea leaves (see Resources)
3 cups all- purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
1 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream (for brushing)
1/4 cup sugar (for sprinkling)

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.

LAVENDER AND WALNUT SCONES



LAVENDER AND WALNUT SCONES image

Categories     Cake     Herb     Nut     Brunch     Bake     Low Fat     Quick & Easy     Low Sodium     Low/No Sugar

Yield 12 scones

Number Of Ingredients 12

2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
2 tblsp lemon rind
1/2 tsp salt
2 tblsp butter
2 large eggs separated
1 cup buttermilk
1 tblsp vanilla extract
1 1/2 tblsp organic lavender flower
8 tblsp chopped toasted walnuts
2 tblsp currants

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.

LAVENDER SCONES



Lavender Scones image

I saw this recipe in the May 2007 issue of Sunset Magazine and just had to post it! After suggestions from Mikekey and Alskann I have halved the amount of lemon zest and doubled the amount of lavender. Thanks for the help.

Provided by cookiedog

Categories     Scones

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup milk
2 teaspoons dried culinary lavender
1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, chilled and cut into small pieces
1 tablespoon fresh lemon zest

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.

Tips:

  • For a more intense lavender flavor, use culinary lavender buds. If you can't find culinary lavender, you can use regular lavender buds, but be sure to remove the stems before using.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Be sure to not overmix the dough. Overmixing will result in tough scones.
  • For best results, chill the dough for at least 30 minutes before baking. This will help the scones to rise and create a flaky texture.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
  • Be sure to preheat your oven before baking the scones. This will help the scones to rise evenly.
  • Bake the scones until they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Let the scones cool for a few minutes before serving. This will help them to set and prevent them from crumbling.

Conclusion:

Lavender scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or afternoon tea. With their light and fluffy texture, delicate lavender flavor, and sweet glaze, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these lavender scones a try. You won't be disappointed!

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