Lavender Lemon Scones
These lavender lemon scones, inspired by the lavender farms of the Pacific Northwest, are simple and easy to make. They’ll quickly turn your breakfast or brunch into an elegant affair, and are guaranteed to brighten up your day with their delightful floral notes.
If you’re looking for a scone recipe with a twist to treat yourself, or to impress your friends and family, give this lavender lemon scone recipe a try! The bright lemon flavor, paired with the subtle floral notes of lavender are simply delightful.
Whether you want to enjoy them with a hot cup of tea for breakfast, or with an espresso in the afternoon, they are guaranteed to brighten up your day. You could also serve them at brunch, perhaps with some mimosas, for low-key gatherings with friends.
These elegant pastries also make lovely homemade gifts for friends and family. Presentation is key here. Be sure to finish off your baked scones with a drizzle of lavender-infused glaze and sprinkle with lemon zest and ground lavender for extra flair. Wrap them in cellophane paper or place inside a decorated glass jar, and voila, you have a thoughtful and delicious gift!
If you’ve never baked with lavender before, these lavender lemon scones are the perfect place to start because the recipe and process is so simple and easy to make. All of the ingredients are pantry staples except for the dried culinary lavender buds.
Where to get culinary lavender?
This lavender and lemon scone recipe calls for dried culinary lavender bud. If you don’t have any dried culinary lavender bud, you can order some online from Amazon. Below are some top lavender products available on Amazon, but to see more lavender products click here.
Another option is to purchase your culinary lavender products directly from local farmers. Here are some lavender farms that sell culinary lavender on their websites.
Tips for drizzling glaze on scones
Although you don’t have to glaze these scones, drizzling them with glaze does make them a lot prettier. Once the scones have cooled, drizzle the glaze on top, creating zig-zagging stripes.
If you’ve never drizzled glaze across the top of scones before, just dip a teaspoon or fork into the glaze and allow the glaze to slowly drip as you create whatever pattern you like.
For extra flair, you can also decorate these scones with leftover ground lavender, a lavender bud, or a pinch of lemon zest. Lightly sprinkle the lemon zest or ground lavender, and be careful not to add too much as neither taste particularly good in large doses. Be sure to glaze and decorate scones before transferring onto your presentation plate.
Lavender and lemon scones inspired by the lavender farms of the Pacific Northwest
This lavender and lemon scone recipe, and all of the lavender recipes on this website, were inspired by the lavender farms of the Pacific Northwest.
Both Oregon and Washington are renown for their beautiful lavender farms, where visitors can cut their own lavender bouquets, shop for lavender-scented products like candles, soaps, lip balms, and essential oils, or sample lavender-infused treats such as lavender honey and lavender lemonade.
Sequim, on the Olympic Peninsula of Washington State, in particular is a great destination to visit if you’re interested in travel based around lavender farms. Known as the “Lavender Capital Of North America”, Sequim has nine lavender farms within a few miles of each other which means you can visit multiple farms over a weekend without the need to drive between different destinations.
Every year, visitors from around the country flock to spend a weekend in America’s Provence, where thousands of lavender plants dot the Sequim-Dungeness Valley to experience, photograph, smell, taste, and celebrate all things lavender!
Lavender season is all summer long, lasting from June through September. During this time, visitors can stop by any of the lavender farms located on the lavender trail in Sequim to learn about lavender farming, watch essential oil distillation, and more.
If you enjoy culinary travel, and would like to plan a trip around visiting lavender farms, take a look at some of the articles below that will inspire you to visit the lavender farms of Oregon, Washington, and other destinations across the country.
- A Guide To The Lavender Fields Of Sequim
- The Best Lavender Farms In Oregon
Lavender Lemon Scones
Lavender infused lemon scones inspired by the lavender farms of the Pacific Northwest. Excellent for an elegant breakfast or brunch, as well as the perfect homemade gift for family and friends.
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp dried culinary lavender bud
- 1/2 cup unsalted butter ((1 stick))
- 1/2 cup milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla essence
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla essence
- 1/2 tsp ground culinary lavender bud
Preheat the oven to [wprm-temperature value=”375″ unit=”F”] and line a baking sheet with parchment paper.
Grind the lavender buds finely in a clean coffee grinder or with a mortar & pestle. Make sure there aren’t any full buds left.
Combine the dry ingredients (flour, sugar, baking powder, salt, and lavender bud) – you can use a whisk, fork, or food processor. Just make sure everything is very well mixed.
Cut the butter into small (approximately 1/2 inch) pieces and add to dry mix. Pulse in the food processor, or use a pastry blender to cut in the butter until the mixture resembles coarse crumbs/pebbles.
Combine wet ingredients (milk, lemon juice, lemon zest, vanilla) in a small bowl. With the food processor running on low speed, slowly add the wet ingredients. As soon as the dough has gathered itself into a ball, turn off the processor (do not over-mix). If mixing without a food processor, add the wet mixture slowly and stir into the dry ingredients with a fork.
Divide the dough in half, and place it on the parchment/baking sheet. Flatten each into a disc about 1 1/2 inches thick.
Cut each disk into 6 triangles, and then pull them gently out and away from each other (allowing about 1/2 inch between each).
Decide on plain, glazed, or coarse sugar for the top. If sugar, brush with a little milk and sprinkle the coarse sugar on top before baking. Otherwise, bake first and add the glaze later.
Bake for 14-18 minutes, until the centers are set and the bottoms are golden. Cool on a wire rack.
Glaze Directions
If there’s no lavender leftover from the scones, grind another 1/2 tsp for the glaze.
Add the lavender and powdered sugar to a bowl and whisk together.
Combine the milk and vanilla together, then pour slowly into the powdered sugar, whisking. You can stop early if you want a thick glaze, or add a little more milk if you want a thinner glaze that’s easy to drizzle.
Once scones have slightly cooled, drizzle the glaze on top. If you’ve never drizzled glaze before, just dip a spoon or the tines of a fork into the glaze and allow it to fall off, making stripes or patterns on the top of the scone.
If you have run out of powdered sugar, you can make your own with a coffee grinder. Just grind the sugar up like a spice and it will turn from granulated to fluffy in mere seconds. Keep in mind that the sugar will expand, so don’t fill up the grinder completely.
