Comforting and delicious, you have to try these vanilla lavender scones! Light and delicate in flavor, they are the perfect accompaniment to an afternoon tea.
Table of Contents
Scones with Lavender
I have totally fallen in love with lavender lately. I have a lavender mist for our sheets to make going to bed sweeter, I’m OBSESSED with our Lavender Lemonade, and now these pretty little Vanilla Lavender Scones.
Perfect for tea time, breakfast, a mid-day snack, or anytime in between!
I love the subtle lavender flavor. I added some purple food coloring, but that is totally optional. It will taste the same without it. These scones make for a fun Easter Brunch idea!
Why You’ll Love this Lavender Scones Recipe:
- QUICK AND EASY: These scones take around 10 minutes to prep and are ready to enjoy in half an hour.
- SIMPLE INGREDIENTS: These are made with simple pantry ingredients, you just need some culinary lavender and you are good to go.
- PERFECT FOR OCCASIONS: There is no bad time to serve these vanilla lavender scones. They are great to just have on hand for an afternoon snack and they are perfect to serve for a girls’ brunch or afternoon tea.
How to Make Vanilla Lavender Scones
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- Stir in the wet ingredients to form a crumbly dough.
- Turn out onto a baking sheet and cut into wedges.
- Bake until lightly browned.
- Let cool and mix together the ingredients for the glaze.
- Glaze, let set, and enjoy!
Lavender has such a specific flavor. It’s floral and sweet, without being too overpowering. It’s often described as slightly herbal and earthy with hints of rosemary and mint. It’s such a great flavor for the springtime.
Once you have glazed your scones, let them set and cool completely before placing them into an airtight container separated with parchment. They will keep well for 2 days at room temperature or up to 1 week in the fridge.
Yes! If you want to extend the life of your scones, freezing is a great option. You can freeze them glazed or unglazed. Freeze in an airtight container as above and they will keep well for up to 3 months. Thaw in the fridge or at room temperature.
Tips!
- For a more vibrant lavender flavor, mix the lavender and sugar together ahead of time, pressing the buds into the sugar with your fingers to release their oils.
- I like to bake these in a scone pan for ease, but you can turn them out onto a baking sheet as well.
- The scones are baked when they are firm and ever so slightly browned.
- Allow your scones to completely cool before glazing them.
These vanilla lavender scones are all kinds of delicious! They are perfectly subtle and so wonderfully flavored. I love how quick and easy they are to make too!
More Baking Recipes
Vanilla Lavender Scones
Ingredients
- 2 cups all-purpose flour 240 grams
- ¼ cup granulated sugar 50 grams
- 2 teaspoons lavender buds 5 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon baking soda 3 grams
- ¼ teaspoon kosher salt
- 1 large egg 50 grams, room temperature
- 3 tablespoons unsalted butter 42 grams, melted
- 3 tablespoons heavy whipping cream 43 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
For the glaze
- 1 cup powdered sugar 113 grams
- 3 tablespoons milk 43 grams
- ½ teaspoon pure vanilla extract 2 grams
- Purple food coloring optional
Equipment
- Kitchen Scale (optional)
- Scone Pan (optional)
Instructions
- Preheat oven to 325°F and grease a scone pan with nonstick spray.
- In a large bowl, whisk the flour, sugar, lavender buds, baking powder, baking soda, and salt together.2 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons lavender buds, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Stir in egg, butter, whipping cream, and vanilla. A crumbly dough will come together.1 large egg, 3 tablespoons unsalted butter, 3 tablespoons heavy whipping cream, ½ teaspoon pure vanilla extract
- You can either use a scone pan or turn out your dough onto a prepared baking sheet and cut into wedges. I chose a pan for convenience.
- Bake about 18 to 20 minutes, until lightly browned and firm to the touch. They will rise slightly.
- Remove from oven, transfer to a wire rack, and let cool completely.
- While they are cooling, prepare your glaze. Mix together the powdered sugar with the milk and vanilla until you achieve your desired consistency. For a more opaque glaze, add more sugar. Add food coloring if you desire, but that is completely optional.3 tablespoons milk, ½ teaspoon pure vanilla extract, 1 cup powdered sugar, Purple food coloring
- Drizzle cooled scones with glaze and allow to set for 15 minutes prior to serving. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For a more vibrant lavender flavor, mix the lavender and sugar together ahead of time, pressing the buds into the sugar with your fingers to release their oils.
- I like to bake these in a scone pan for ease, but you can turn them out onto a baking sheet as well.
- The scones are baked when they are firm and ever so slightly browned.
- Allow your scones to completely cool before glazing them.
Nutrition Information
I used Taylor & Colledge lavender extract paste, turned out amazing!
Thanks, Megan!
This dough does not come together. I was very excited to make these but very disappointing. And yes I followed the recipe exactly.
I had to add a little extra liquid to mine also. Just add a little at a time until everything stays together.
Do the lavender buds have to be in bloom ? Mine are just past bloom
these look awesome & I have the exact same scone pan. absolutely love lavender too. have plenty of culinary lavender to make these. my project for tonight. I think I will put the lavender in my spice mill just like I do for my cake.
thank you
Hope you love it! Thanks for saying hi :)
Your photos are beautiful! I’m working on starting a blog myself:) I own a bakery/cafe and one of our specialties is scones. I make lemon lavender scones- very similar to yours. I should try it with vanilla next week. Have you tried using cold, cubed butter and buttermilk in place of the cream? The results are very large, light, ever so fluffy scones. We use 2/3 cup buttermilk for that amount of flour and 4 TBSP cold butter that we cut in to the dough. I’m excited to try your vanilla lavender variety :)
Thank you!! I LOVE your suggestions. This was my first time trying scones, and your recipe sounds awesome! I”ll make them that way next time for sure!
These are soooo pretty Becky! I love the photos too! And of course I would happily snack on one (or two..) of these! haha
Thank you Ashley!! Means a lot coming from you!!
These look beautiful! I have never cooked with lavender before. Also that pan is pretty cool!
Thanks Malinda!