Glazed Lavender Scones

While I was at the Lavender Festival, I was able to sit in on a few classes about cooking with lavender.  I had never thought about using lavender in the kitchen, but having put the plant to good use in a lot of recipes lately, I am now a big fan.

We tried Lavender Peach Jam, Lavender Lemonade, a Lavender meat rub, and most recently Lavender Scones.  The scones are our most favorite use of lavender in the kitchen thus far. 

These scones were inspired by Jamie from My Baking Addiction, to whom I bow down when it comes to all things baking.  Her Glazed Orange Scones have made more than one appearance in our kitchen in the past two weeks.  It really is the best scone recipe I’ve ever tried.

The addition of lavender in this recipe is delicious and it makes your kitchen smell delightful while you mix and bake.  I’ve been topping the scones with a lemon glaze and then, with the help of my three hungry girls, promptly devouring the whole batch, in the most ladylike way of course.

Look for culinary lavender locally, or you can purchase it here, and give these scones a try!

Glazed Lavender Scones


adapted from My Baking Addiction


1/3 cup sugar
1 teaspoon lavender buds (or to taste)
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup plain whole milk Greek yogurt
1 large egg

For the Glaze
3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice


Preheat oven to 400 degrees Fahrenheit.

In a medium bowl, combine sugar and lavender.  Using your fingertips, mix sugar and lavender together, breaking open lavender buds and combining well with sugar.    Stir in flour, baking powder, baking soda, and salt.

Using largest holes on a box grater, grate frozen butter.  Add to flour mixture and mix until it resembles coarse meal.

In a small bowl, combine egg and yogurt and mix well.   Stir yogurt mixture into flour mixture.  Using hands, shape dough into a ball, making sure to fold in all the loose clumps.

When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface.  Shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces.   With space between each triangle, place on a parchment covered baking sheet.  (Alternatively, you can use a scone pan.  I have this one.)  Bake for approximately 15 minutes, or until golden.   Allow scones to cool and prepare glaze.

In a small bowl, combine all of the glaze ingredients and whisk until smooth.   Drizzle glaze over cooled scones and allow glaze to harden.  Double glaze if desired.   Eat and enjoy.

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