Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

1/2 cup (100g) granulated sugar

2 and 1/2 teaspoons baking powder

2 teaspoons dried culinary lavender

2 teaspoons lemon zest

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing

1 large egg

1 and 1/2 teaspoons pure vanilla extract

Optional: coarse sugar for topping

3 Tablespoons (45ml) heavy cream or milk

1 teaspoon dried culinary lavender

1 Tablespoon (15ml) fresh lemon juice

1 and 1/4 cups (150g) confectioners’ sugar

Instructions

Step 1: Whisk together flour, granulated sugar, baking powder, lavender, lemon zest, and salt in a large bowl. Grate the frozen butter with a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Place this in the refrigerator or freezer while you prepare the wet ingredients.

Step 2: In a small bowl, whisk the 1/2 cup buttermilk, egg, and vanilla extract together. Drizzle this over the flour mixture and stir until moistened.

Step 3: Turn the dough onto a floured surface and gently work it into a ball with floured hands. It will be sticky; add more flour if too sticky or a tablespoon of buttermilk if too dry.

Step 4: Press the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, divide into two 5-inch discs and cut each into 8 wedges. Alternatively, for drop scones, drop 1/4 cup portions about 3 inches apart on a lined baking sheet.

Step 5: Brush the scones with the reserved 2 tablespoons of buttermilk and sprinkle with coarse sugar if desired.

Step 6: Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Step 7: Preheat the oven to 400°F (204°C).

Step 8: Line a baking sheet with parchment paper or silicone mats. Arrange scones 2–3 inches apart on the sheet(s) after chilling.

Step 9: Bake for 18–26 minutes until golden at the edges and lightly browned on top. Larger scones bake closer to 25 minutes. Remove from oven and cool for a few minutes.

Step 10: To make the icing, heat heavy cream or milk in a small saucepan over low heat until simmering. Remove from heat and add 1 teaspoon dried lavender. Steep for 15 minutes, then strain through a fine-mesh sieve.

Step 11: Cool the lavender-infused milk for 5 minutes, then whisk in lemon juice and confectioners’ sugar until smooth. Add more sugar if a thicker glaze is desired.

Step 12: Drizzle the icing over the warm scones. The icing can be made 1–2 days in advance and refrigerated.

Tips & Variations

For a richer flavor, use fresh lavender if available, but reduce the quantity as it is more potent.

If you prefer a citrus twist, try swapping lemon zest with orange zest.

Adding a handful of dried cranberries or currants can complement the lavender beautifully.

To make the scones dairy-free, substitute butter with a vegan alternative and use a plant-based milk mixed with a bit of vinegar instead of buttermilk.

FAQs

Can I use fresh lavender instead of dried?

Yes, fresh lavender can be used but it is more fragrant and stronger in flavor. Use about one-third the amount of dried lavender to avoid overpowering the scones.

How do I make buttermilk if I don’t have any on hand?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.