Homemade lemon lavender scones are full of fresh lemon zest, dried lavender buds, and full of buttery layers of tender dough with a golden brown crust. Enjoy these fluffy scones for breakfast or an afternoon snack. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day.
Our tender scone recipe is the breakfast treat you have been looking for! I love waking up early to bake delicious scones. If you like blueberry and lemon, then you will have to try our lemon blueberry scones next time you bake- they are scrumptious!
If this is your first time making scones don't be nervous. Check out my Master Scone Recipe to get started. It has helpful tips for making any scone recipe whether sweet or savory! Scones are really easy to make and I will walk you through them step by step so you will have a nice, fluffy, and tender scone, one that will rival any coffee shop!
Tools for baking
Before we start to make our homemade scones, it is a great idea to prep our work surface with the ingredients and items we will be using. Here are my go-to baking tools I use for every batch of the best scones.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or pastry cutter is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Secret to Making Good Scones
First, let's go over THREE VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure you're using COLD butter. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones
- Minimal handling of the dough. The more you knead the scone dough, the tougher it becomes and you will end up with a flat, hard scone.
Fresh Lavender Scone ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Lemon zest
- Dried culinary lavender
- Vanilla extract
- Chilled butter, cut into small pieces
- Half-and-half, plus 1 tablespoon
How to make lemon lavender scones recipe
Grab your cup of coffee or tea and get ready to put these beautiful wedges into the oven. The combination of bright lemon and lavender flavor is now one of my most favorite things to bake when making perfect scones.
It is important to preheat the oven to 425 degrees. Be sure to do this at least 20 minutes before you intend to bake.
We are going to mix our dry ingredients first. In a large bowl, whisk flour, baking powder, sugar, and salt.
Zest the skin of one whole lemon and add to the flour mixture. Next, add in the dried lavender and stir dry ingredients to combine.
Now, in the flour mixture, we are going to cut in the cold butter with a pastry blender or two knives until it resembles coarse crumbs. You should see lumps of butter and that is exactly what you want.
Next, we are going to add our wet ingredients. With a rubber spatula, stir in 2/3 cup half-and-half until just moistened. If you only have heavy cream That is ok too. Add in your vanilla extract and stir.
In your bowl or on a lightly floured surface, knead dough gently 5 to 10 times and pat it into a 1-inch thick round disc shape.
With a sharp knife or bench scraper, cut into 8 wedges and transfer dough triangles onto a parchment-lined baking sheet 2- inches apart. I can usually fit all eight on a large baking sheet.
With a pastry brush, brush tops of each scone with 1 Tablespoon half-and-half, and sprinkle each top with white sugar for a little extra sweetness and crunch.
Place scones in the oven on the middle rack.
Bake until golden brown, which is about 12 to 15 minutes.
Cool on wire rack.
Serve warm scone with your cup of afternoon tea or coffee!
If you have any leftovers, store scones in an airtight container in the freezer for up to 3 months, or you can keep them on the counter at room temperature loosely covered with a sheet of plastic wrap.
Ingredient substitutions to make vegan lavender lemon scone
Flour– you can easily make these scones gluten-free by substituting the all-purpose flour with a one-for-one gluten-free flour. You can use Bob's Red Mill or my favorite King Arthur brand, which you can find in most grocery stores.
Butter– I like baking with Nature Balance vegan sticks. Place in the freezer to ensure it is super cold because this tends to be a little softer than regular butter. Cut into small cubes before cutting into flour mixture.
Half and Half- You can use any soy milk, oat milk, or almond milk in place of cream. If you have the coffee-creamer version, that is even better.
Lemon Lavender Scone Recipe
The combination of lemon and hint of lavender make these a wonderful treat. The light floral flavors with fresh lemon make this scone recipe a perfect option to serve for tea parties, Mother's Day, Sunday brunch, bridal showers, or baby showers.
What Does Adding Egg Do To Scones?
Adding an egg to scones helps to bind ingredients together. Some seem to think that it adds richness to the flavor, however, I found I have the best results when I don't add an egg. That's why our warm scones are full of layers and super flaky.
What is the Best Temp For Baking Scones?
Setting the oven to 425 degrees is the best temperature for baking our easy scones recipe. As mentioned in our baking tips sections, it is important to bake your scones in a preheated, hot oven. This helps to release steam from the butter when baking and creating layers of tender scone.
What do I serve with these lemon lavender scones?
You can enjoy these buttery scones with the following:
- Lavender sugar – in a small bowl, add a teaspoon of lavender (that is for culinary use) to a Tablespoon of coarse sugar and mix well. Use this as a topping before baking scones.
- Clotted cream
- Lemon Glaze
- Lemon Curd
I really loved making these delicious scones. They are so tender on the inside and have a light crunch on the outside. Next time I make them, I am going to try using a fluted cookie cutter to see how they turn out!
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- zest of 1 lemon
- 1 1/2 teaspoons dried culinary lavender
- 1 teaspoon vanilla extract
- 6 Tablespoons chilled butter, cut into small pieces
- 2/3 cup Half-and-half, plus 1 tablespoon
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Add lemon zest and dried lavender. Stir to combine.
- Add butter and cut in with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and vanilla extract until just moistened.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar and a few lavender buds.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 529mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 4g