Lavender scones are the perfect spring or summer treat. If you like lavender recipes (or even if you’ve never tried them before!) you will love these scones for breakfast, brunch, a snack with coffee or tea, or a light dessert.
We have a tiny backyard and I’ve been super into gardening this year. I love eating food grown in our small garden – it makes me feel like an urban farmer. Since I don’t have a naturally green thumb, I actually write down on my agenda “water plants” each day so I don’t forget 🙂
So yes I didn’t grow the scones themselves in our backyard. But wouldn’t you love it if there was a little scone plant you could grow and pick fresh scones from…? If you take a look at some of my other recipes, you’ll notice I’m just a little scone-obsessed!
Other yummy scone recipes to try:
- Fresh blueberry scones
- 4-ingredient blackberry scones
- Almond Joy scones
- Pumpkin scones with maple glaze
- Mini peach scones
- Gingerbread scones
They feel like the perfect baked treat – yummy enough for dessert but (often) demure enough for breakfast.
So lavender scones don’t grow on trees…
But lavender does grow on plants (so pretty!)
Let’s talk about lavender for a minute:
When I was younger, I used to hate the smell of lavender. It made me think of old ladies and I couldn’t see why anyone would want the flavor of old ladies in tea or soap or baked goods.
This is getting weird but stay with me. I swear this is a recipe post.
One day a switch turned and I now love the smell of lavender. It’s so calming and sweet and soothing and I just love it. I love lavender tea with honey and almost any kind of lavender recipes. It gives a delicate flavor that’s just a little bit unexpected. I like unexpected.
I bought a lavender plant this spring and have been growing it in a container in the backyard. My daughter helps pick the buds to dry (some end up in her mouth).
I’ve been super excited about baking and cooking with things from the garden. We are growing wild strawberries, black raspberries, lavender, rhubarb, chives, potatoes, tomatoes, cucumbers, spinach, basil, cauliflower, and broccoli.
If you don’t have your own lavender plant, you can pick up some great dried lavender here which will work perfectly in this recipe. Be careful if you’re buying dried lavender and make sure you’re getting the edible kind. Some are just meant for potpourri. The one I linked there is food-grade 🙂 There are lots of uses for the extra lavender too – make tea, put it into smoothies, add to yogurt, top green salads, in fruit salads, make lavender shortbread cookies, lavender ice cream…
One of the ways I love to save money is by baking my own treats. The whole recipe (8 scones) will cost you about what 1 scone would cost if you bought it from a bakery.
Oh and a quick shout out about the china – something else I would not have appreciated when I was younger. This set used to belong to my grandmother and grandfather. My grandfather (I call him Branka – I couldn’t say Grandpa when I was little) gifted me this set a couple years ago and I adore it. I was super close with my grandmother (Grammy) who passed away over a decade ago. It means so much to me to have this fancy set that they used to use.
These lavender scones would also be a nice addition to a birthday breakfast, Mother’s Day brunch, or Easter breakfast. But let’s not wait for then…right now they would be perfect! Bring your dried lavender and let’s get baking!
Lavender scones are the perfect spring or summer treat. If you like lavender recipes (or even if you've never tried them before!) you will love these scones for breakfast, brunch, a snack with coffee or tea, or a light dessert.
- 1 cup unbleached white flour ~225 grams flour
- 2 tsp baking powder
- 2 pinches sea salt
- 3 tbsp maple syrup or honey or agave
- 1/2 cup almond milk or any milk you like
- 1 tbsp dried lavender
- 1/2 cup vegan butter (or butter) Earth Balance is a great vegan butter!
Preheat oven to 400F.
Mix the flour, sea salt, baking powder and dried lavender together in a bowl.
Use a pastry cutter or two forks to cut the butter into the flour. The butter should be around pea-sized when you're done.
Pour the maple syrup and milk into the dry ingredients.
Mix briefly with a spoon, then use your hands so the dough comes together. Don't over-knead it - the dough should be not wet but no dry patches of flour either.
Pat the dough into a circle onto a parchment-lined baking sheet. The dough should be about 3/4" thick.
Cut the dough into 8 wedges.
Bake at 400F for 14-16 minutes. Devour!!!
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Have you ever tried any other lavender scones recipes?