Lemon Lavender Scones
Lemon Lavender Scones add a bit of elegance to any breakfast, brunch, or afternoon tea. Among my favorite scone recipes, this one combines bright lemon flavor with delicate lavender for a bakery-style treat that’s surprisingly easy to make at home. They’re a wonderful choice when you want something a little different from traditional scones.
If you’ve never baked with lavender before, don’t worry. The floral flavor isn’t overpowering at all. Instead, it complements the lemon beautifully and gives these lemon lavender scones a bright, fresh flavor that’s perfect any time of day.
Scones are one of my favorite items to bake and to eat. They’re so easy to make that I can’t understand why I didn’t try to bake scones many years ago. My favorites are these Pumpkin Spiced Glazed Scones and this savory recipe for Ham and Cheese Scones with Chives. The hardest part about making scones is not letting your butter get too warm. After that, it’s trying to save one or two for yourself before everyone else grabs them.
Lemon Lavender Scones
Baking with lavender might sound intimidating at first, but this recipe makes it easy. The flavors are balanced and approachable, making them just as appealing to first-time lavender bakers as they are to longtime fans. The lemon glaze brings everything together and adds a bright finishing touch.
I love that this recipe feels a little fancy without requiring any complicated techniques or hard-to-find ingredients. They’re the kind of treat that looks impressive on a brunch table but is easy enough to make whenever the craving strikes.
Timesaving Tips and Variations
Making homemade scones doesn’t have to be complicated. A few simple tricks can make the process easier and help you get great results every time.
- Keep butter in the freezer until you are ready to grate it directly into the flour mixture for easy mixing.
- Combine the lemon zest and sugar ahead of time to save prep work when you’re ready to bake.
- Measure and mix the wet ingredients before starting so everything is ready when needed.
- I do not use a stand mixer or hand mixer, it’s easier to use a wooden spoon to mix it all – less chance of the dough getting tough by over-mixing.
- The lavender is a strong extract, so if your recipe calls for 1 teaspoon of extract, you would use only half that amount of this lavender extract paste.
- Add white chocolate chips for an extra touch of sweetness.
- Substitute orange zest for the lemon zest for a different citrus flavor.
- Sprinkle coarse sugar over the tops before baking for a little extra texture.
Pro tip: Freeze that butter. Yes, freeze it. I have sticks of butter in the freezer at all times for this reason. Then to use that frozen butter in scone (or pie crust) recipes, grate it and then gently toss it with your dry ingredients. No need to cut the butter in or use your hands to do the job. Works every time.
Other Homemade Baked Goods to Try
If you enjoy baking, there are plenty of other homemade treats worth adding to your list. From sweet favorites to savory options, these recipes are perfect for sharing with family and friends or enjoying alongside your favorite hot beverage.
- Smoked Provolone and Thyme Muffins
- Caramel Apple Tea Cake
- Banana Bread Pecan Scones
- Glazed Cherry Pie Bars
- Homemade Peach Upside-Down Cake
Whether you’re in the mood for something sweet or savory, homemade baked goods are always a welcome addition to the table. These recipes offer plenty of delicious options to try.
Frequently Asked Questions
As I mentioned, the hardest part when making scones is keeping the butter cold. In fact, when making scones (and pie crusts) you should keep any butter, eggs, cream, or milk COLD until you are ready to use it.
When you are cutting the butter into the flour, it will soften and warm. You do not want this. So, the secret to tender and moist scones is to make sure you use cold butter (and other dairy products used). Using cold ingredients prevents the butter from melting before the scones are baked, leaving it to melt in the oven and create a flaky end result. A perfect scone.
Yes. Substitute about ¼ teaspoon finely crushed culinary lavender buds for the lavender extract paste. If you prefer a stronger lavender flavor, increase the amount to ½ teaspoon, but use it sparingly since a little lavender goes a long way.
Store the scones in an airtight container at room temperature for up to three days. If glazed, allow the glaze to fully set before storing.
Absolutely. Freeze baked and cooled scones for up to three months. Thaw at room temperature before serving.
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Best Tools for Making Homemade Scones
You don’t need any fancy equipment to make a great batch of homemade scones. A few basic kitchen tools will help make prep easier and give you the best results from mixing the dough to glazing the finished scones.
- Mixing Bowls (love that nest together)
- Box Grater
- Citrus Zester (my favorite)
- Whisk
- Measuring Cups and Spoons
- Wooden Spoon
- Baking Sheet
- Parchment Paper
- Cooling Rack
Having these tools ready before you begin makes the baking process go more smoothly. Most are everyday kitchen staples, making this an easy recipe to pull together.
Ingredients for Lemon Lavender Scones
This recipe uses a handful of baking staples along with fresh lemon and lavender to create a scone that’s both flavorful and tender. Preparing your ingredients before you begin helps everything come together quickly and smoothly.
- All-purpose flour, granulated sugar, baking powder, and salt – These pantry staples provide structure, sweetness, and lift while helping create the perfect texture.
- Fresh lemon zest, fresh lemon juice, vanilla extract, and lavender extract paste – These ingredients work together to create the signature flavor of the scones
- Unsalted butter and whole milk – Cold butter creates a tender crumb while the milk adds moisture and helps bring the dough together.
- Powdered sugar, fresh lemon juice, and lemon zest – A simple glaze that adds sweetness and enhances the fresh lemon flavor in every bite.
The full recipe card below includes ingredient amounts and detailed instructions, making it easy to recreate these lemon lavender scones in your own kitchen.
How to Make Lemon Lavender Scones
Prepare the oven and ingredients. Preheat the oven to 375°F and line a baking sheet with parchment paper. Zest and juice the lemons, and measure the remaining ingredients.
Mix the dry ingredients. Combine the sugar and lemon zest, then whisk it into the dry ingredients. Grate the frozen butter into the mixture and gently toss to combine.
Make the dough. Stir together the milk, lemon juice, vanilla, and lavender extract paste. Add the wet ingredients to the dry ingredients and mix just until a dough forms.
Shape and bake. Pat the dough into an 8-inch circle, cut into wedges, and place them on the prepared baking sheet. Bake until lightly golden and cooked through.
Glaze and serve. Allow the scones to cool completely before drizzling them with the lemon glaze. Let the glaze set, then serve and enjoy.
Pair these Lemon Lavender Scones with a Homemade Vanilla Latte for a coffee shop-inspired breakfast or afternoon treat.
Lemon Lavender Scones
Equipment
Ingredients
- 2 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 2 tablespoons lemon zest
- ¾ cup milk
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon lavender extract paste
- 1 stick (½ cup) FROZEN butter, grated
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Get that oven preheated to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- You don't need to use a stand mixer or hand mixer when making scones, it's easier to use a wooden spoon to mix it all – less chance of the dough getting tough by over-mixing.
- Whisk the dry ingredients first in any baking recipe. This way you know they’re ready when you need them. .
- Go ahead and zest and juice the lemons needed for this recipe, setting aside the amounts for the scones and for the lemon glaze
- Next: Blending with a fork, combine the zest and sugar and set it aside until it was needed for the dough.
- Nest: combine the wet ingredients – milk, lemon juice, vanilla extract and lavender extract paste in a small bowl and set aside until needed.
- Once that is done, it's a matter of combining everything in this order: Add the lemon sugar to the dry ingredients and whisk to incorporate it all.
- Now is the time to grab that butter from the freezer and your box grater. I find it's faster and easier with the box grater than to take out the food processor and then have to wash all those parts. You do what you find best for you though. Grate the frozen butter on the large grater side and then add to the dry ingredients and give it all a toss to combine.
- Gently mix in the milk mixture to the flour/butter bowl using a wooden spoon. Be sure not to over mix or your scones may turn out tough.
- Turn dough out on a lightly floured surface and knead gently just until the dough comes together and pat out to form an 8 inch circle. Cut dough into 8 equal wedges and place wedges onto prepared baking sheet with space between each.
- Bake 12 – 15 minutes, or until a toothpick inserted in the center comes out clean. Remove scones from baking sheet to wire rack to cool completely before glazing.
How to make a glaze for scones
- In a small bowl, combine powdered sugar, lemon juice, and lemon zest until combined. Drizzle across the scones and allow it to set.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
2026 Alphabet Challenge – “L”
The 2026 Alphabet Challenge continues with another month of alphabet-inspired LLrecipes from food bloggers. This time, the spotlight is on the letter “L,” bringing a variety of recipes from sweet treats to savory favorites.
Don’t forget to check out the 2025 challenge and the 2024 collection for even more recipe ideas. Now let’s see what’s on the menu.
- Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Lamb Shoulder Roast from Food Lust People Love
- Greek Pork Chops from A Day in the Life on the Farm
- Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
- Lasooni Palak from Mayuri’s Jikoni
- Lemon Lush from Jolene’s Recipe Journal
- Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
- Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe
Enjoy!
Lemon and Lavender are popular today. Your scones are lovely.
These lemon and lavender scones look so good. Can’t wait to give them a try.
Lemon and lavender are such a perfect pairing and I’m all about scones with my morning coffee!
Such a beautiful presentation (and I love your little spoons)! I can’t wait to try these scones.
These scones are beautiful, Lisa! I’d love one for breakfast.
This looks like the perfect recipe for me to finally try lavender! We’re big lemon fans, so I know these will be a hit here!
These scones look and sound so good. I’m definitely going to be baking up something with the lavender and lemon combination because I’m loving it!
I need a cuppa to go with these delicious scones! They look perfectly scrumptious!
I love to cook with lavender. These look perfect for breakfast.
I have been making scones now for over 2 years almost daily. This recipe is delicious and light. I am teaching myself how to make the best scones. This recipe is unbelievable. I love the texture and its perfect. Yummy beyond yummy. This recipe is genius. Such a refreshing flavor ❤
Thank you Lynette! I love scones, too and while I don’t make them daily I do make them often. Got a white chocolate raspberry scone coming later this month!
These sound great…and I have so much lavender from a neighbor. Excited to put it to good use with this recipe.
I’ve managed to kill lavender in my garden two years in a row so I’m happy to see this uses extract paste! These are just perfect for enjoying on the deck with my morning coffee.
Wow, I like baking with lavender but I had never seen extract or paste! I just keep culinary lavender on hand or go out and pick some. That’s so convenient! And these scones are gorgeous.
Spending half my year on an island with a lavender farm nearby, I have culinary lavender in the pantry all the time but I’ve never used lavender extract paste. Your scones look delightful!
I love that lavender paste and have some in my cupboard. This is the perfect recipe for using it again.
Now you’ve got me craving for some scones.Haven’t baked lemon lavender scones in a while. Love the combined flavours. Thanks for the pro tip of freezing butter for scones and pastries.