lemon-lavender scones


Spring is almost here, can you feel it?  The birds are finding their way back to our farm and I know most people don’t love the time change we endure every year, but I love having the daylight last just a little longer after the darkness of winter.  Don’t be confused, though, this girl loves winter and I may be the only one that was disappointed with our lack of snow this year.  Once March hits, snow or no snow, I’m ready to move past winter and head into spring.  These Lemon-Lavender Sconces would be a great addition to a weekend brunch menu, a spring bridle or baby shower, or an after school snack, which is what they were used for at my house.

IMG_6675Lemon and lavender are a favorite combination of ours, both in food and essential oils.  In fact, the first time I ever made lavender shortbread cookies, my husband loved, to my surprise.  I feel like lavender is either a “love it” or “hate it” herb and there is no in between.  This scone recipe uses lavender in both its whole form and then also to infuse the cream prior to adding to the recipe.  I have to add that this is the easiest scone recipe I’ve used and yielded the best result of any I’ve made.  Typically I just find a great go to recipe and stick with it and give you the link to find the original recipe, but this recipe I created by combining a few different recipes and then tweaking to our tastes.  I will go ahead and say right now that I do think most scone recipes mimic so many others in various ways that it would be hard for someone to actually stake a claim as the “original” recipe developer, but if my recipe is similar or spot on with yours, please feel free to let me know.  This is very simple to put together and the hardest part is probably infusing the cream with dried lavender and not because it’s difficult, but because it takes planning ahead for the time involved.  Nowadays, you can find dried lavender at most health food or specialty grocery stores.  I’ve even been know to drop a single drop of pure lavender oil into recipes if I’m out of dried, but the dried version shows off by adding tiny purple flecks to the finished recipe.  Do you have a favorite scone recipe?  My friend, Lori, mentioned Strawberry-Rosemary Scones! I’m thinking those will definitely be apart of our summer menu rotation once my rosemary starts producing again.  What are you most looking forward to this spring, both in the kitchen and outside?


lemon-lavender scones

Yield: 8

Serving Size: 1 Scone


  • 1 3/4 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried lavender + 1 teaspoon for infusing heavy cream
  • 4 tablespoons unsalted butter, cold
  • 1/2 cup heavy cream
  • 2 Tbs honey
  • 1 egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • zest of 1/2 lemon
  • Glaze:
  • zest of 1/2 lemon
  • juice of 1 lemon
  • 1-3 Tbs milk depending on how thick or thin you want glaze
  • 1 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract


    To begin, heat heavy cream, honey, and 1 tsp dried lavender over medium heat just until it starts to foam. Remove from heat and let steep 10 minutes. Strain lavender from cream. Discard the lavender and cool the cream. Once cool, refrigerate until cold.
    Lemon-Lavender Scones:
    Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
    In a large bowl, mix together the flour, sugar, baking powder, salt, dried lavender, and lemon zest. Using a pastry cutter or pulse button in food processor, to cut the cold butter into the dry ingredients. Fold in the chilled lavender infused heavy cream, egg yolk, and lemon juice until well combined and crumbs are folded into the dough.
    Form the dough into a ball and place on the prepared baking sheet. Flatten the ball into a circle about 1/2"-3/4" thick (a rule works great). Cut the circle into eight equal triangles.
    Bake for 14-16 minutes (time may vary based on your oven), or until slightly golden brown. Let cool completely.
    Lemon Glaze:
    Cool scones completely before glazing. Use a sharp (chefs) knife to separate the cooled scones before glazing. To make the glaze, whisk together the powdered sugar, lemon zest, vanilla, milk, and lemon juice until well combined and smooth. Drizzle glaze over scones.
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