Lavender Scones

My husband Chris was born in England and loves scones, so they’ve become a staple in our house. I tried to get a little creative with some lavender and was really happy with the end result! Chris loved them and now requests these all the time. One quick note: anytime you use fresh flowers or herbs in cooking, make sure that they are organic and of cooking grade. The lavender that I use for cooking, I grow in my garden. Try these lavender scones out—they’ll make the perfect baked treat for your loved one for Valentine’s day.


What you will need

  • 6 cups all-purpose flour plus a little for rolling dough
  • 1 3/4 cup granulated sugar
  • 2 tablespoon baking powder
  • ¼ teaspoon of lavender extract
  • 2 teaspoon dried lavender buds
  • 2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 sticks of unsalted butter, cut into small cubes
  • 2 cups buttermilk
  • 5 teaspoons finely grated lemon zest
  • 2 ½ teaspoon vanilla extract
  • 4 tablespoons sanding or granulated sugar

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Preheat your oven to 425 degrees. Combine the flour, sugar, baking powder, dried lavender, salt and baking soda together. Add the cubed butter and mix with your hands until it is similar to a grainy pebble-like mix.

Add the buttermilk, vanilla, lavender extract and lemon peel to the flour mixture.

Sprinkle your countertop with flour and begin to roll out the dough. If it is sticky, simply dust it with a little more flour to help with the rolling process. Roll the dough out to about an inch think and use a cookie cutter to make your scones.

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Place the scones on wax paper lined cookie sheets. Brush them with a little buttermilk and sprinkle with sugar. Bake in the oven for about 14-16 minutes or until they are golden brown. Let them cool and serve with butter, lemon curd or rose jam.