These tender, delicious scones are made with unique spring flavors. Filled with lemon zest and dried lavender flower, these spring scones will be the perfect addition to your brunch table, or a crowd pleaser for your next garden party. They’re beautiful, smell better than a candle, and taste like spring.
❤️ Why You’ll Love Lemon Lavender Scones
I love to make scones, they’re better than a cookie and more interesting than a biscuit. They are the perfect pastry to make for any occasion. Lemon lavender scones are especially great for garden parties and spring brunches. You’re not always going to be able to find such a uniquely flavored scone. Like with most things you can make in your own kitchen – it’s easier, and taste better than store bought.
🍲 Ingredients
Sourdough Discard – Inactive, sourdough discard that is unfed. (preferably, straight from the fridge)
All-purpose flour – We use Costco’s organic, unbleached all-purpose flour and love it. But use what you have on hand, I just always recommend making sure that it’s unbleached.
Butter – Grated, COLD butter.
Lemon – The juice and the zest of two lemons.
Yogurt – I like to use full fat plain Greek yogurt, this gives the scones a tender texture that is unmatched. If it’s flavored yogurt, just make sure it’s a flavor you like. But if you don’t have yogurt, you can substitute this for a half cup of heavy cream.
Baking powder + soda – The leavening agents of the scones.
Sugar – Organic granulated sugar or cane sugar.
Dried Lavender Flower – Food grade dried lavender flower.
👩🍳 How to Make Lemon Lavender Scones
- Mix together all of your dry ingredients – flour, salt, baking powder, baking soda.
- Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter.
- Add the sugar, lemon zest, and dried flower to the bowl and mix.
- Add sourdough discard, yogurt, and lemon juice to the bowl and mix together. Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Shape the dough into a round shape, and with your bench scraper cut into 6 equal pieces.
- Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar.
- Preheat your oven to 425 degrees. OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD.
- Bake at 425 for 20-25 minutes.
- While the scones are still warm, drizzle with the lemon glaze and sprinkle extra lavender flower for garnish.
🪄 Tips and Tricks
- Try and not over work the dough when you are shaping it into the round shape, not overworking the dough ensures it holds its tender texture.
- Making sure the dough remains cold is so important when it comes to scones. If you need to before baking, pop the dough into the freezer before baking.
- I use a cheese grater to cut the butter and it works grate 😉 so if you don’t have a pastry cutter than this is a good option.
🗒 Variations
Scones can hold such a variety of flavors that I love to play around with!
🗒 Substitutions
You can certainly leave out the lavender if it’s too much flavor.
I like to use full fat plain Greek yogurt, this gives the scones a tender texture that is unmatched. If it’s flavored yogurt, just make sure it’s a flavor you like. But if you don’t have yogurt, you can substitute this for a half cup of heavy cream.
- 3/4 cup yogurt – 1/2 cup heavy cream.
🗒 Best served
- At a spring brunch.
- A side at a garden party.
- With a hot cup of coffee.
👝 How to Store Leftovers
Store your leftover scones in an airtight container on the counter for 3 -4 days.
🤔 Common Questions
Scones freeze better than any pastry! After separating the scones and before baking, place your scones into a Ziplock bag and into the freezer for up to four months. When you’re ready, there is no need to thaw it out, just remove the scone, place on a baking sheet and bake as normal.
Lemon Lavender Scones
Equipment
- measuring cup
- knife
- Baking Sheet or cast iron pan
Ingredients
- 2 cups AP flour
- 1 tbs baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 tbs lemon zest 2 lemons
- 2 ½ tsp dried lavender flower
- ½ cup COLD butter
- 2-3 tbs lemon juice 2 lemons
- ¾ cup full fat yogurt
- ½ cup sourdough discard
Lemon Glaze
- 1 cup powdered sugar
- 1 – 2 tbs milk this depends on the consistency that you prefer your glaze. Thinner? more milk. Thicker? less milk.
- 1 tsp lemon zest
Instructions
- Mix together all of your dry ingredients – flour, salt, baking powder, baking soda.
- Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter.
- Add the sugar, lemon zest, and dried flower to the bowl and mix.
- Add sourdough discard, yogurt, and lemon juice to the bowl and mix together. Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Shape the dough into a round shape, and with your bench scraper cut into 6 equal pieces.
- Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar.
- Preheat your oven to 425 degrees. OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD.
- Bake at 425 for 20-25 minutes.
- While the scones are still warm, drizzle with the lemon glaze and sprinkle extra lavender flower for garnish.
Lemon Glaze
- Whisk together powdered sugar, milk, and lemon zest until smooth glaze forms.
- Enjoy warm!
Notes
Nutrition
Sign Up for a 🆓 Free Digital Seasonal Soup Book
So good, so easy!! Lemony, slightly lavender, and moist and delicious.