Lemon Lavender Scones Recipe: Easy, Buttery and Delicious!

Let’s talk about lemon and lavender. One’s bright and zesty, the other smells like a trip to the spa. Put them together in a scone, and you’ve got yourself the kind of treat that says “I definitely have my life together” (even if you’re still in pajama pants at 2 PM with flour in your hair—we’ve all been there).

These lemon lavender scones are buttery, tender, subtly floral, and just the right amount of tangy. They’re perfect for brunch, bridal showers, tea parties, summer treat, or honestly, just Tuesday mornings when you’re trying to romanticize your life a little.

INGREDIENTS:

For the scones:

• ½ cup very cold unsalted butter (1 stick), diced small or grated

• ¼ cup (55g) granulated sugar

• 2 Tbsp lemon zest (from about 3 lemons)

• ¾ cup milk, plus more for brushing

• ¼ cup fresh lemon juice

• ½ tsp vanilla extract

• 2 ½ cups (320g) all-purpose flour

• 1 Tbsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 2 ½ tsp culinary-grade dried lavender buds (don’t grab your bath sachet—make sure it’s edible!)

For the icing (optional, but highly recommended):

• 1 cup powdered sugar

• 1 to 1½ Tbsp milk or lemon juice (don’t mix both—pick a lane)

• 1 tsp lemon zest (optional, for a zippy little punch)

Let’s Bake Some Magic

1. Preheat & Prep:

Preheat your oven to 375°F and line a large baking sheet with parchment paper. Grab that cold butter and either cube it small or grate it like cheese. Toss it in the fridge (or freezer) while you get your other ingredients ready. Cold butter is the secret to flakey, dreamy scones.

2. Make it lemony:

In a small bowl, combine the sugar and lemon zest. Now rub it between your fingers like you’re massaging a tiny beach. This wakes up the lemon oils and turns the sugar into a fragrant, sandy mix of citrus happiness.

3. Mix your “buttermilk”:

In another bowl, stir together the milk, lemon juice, and vanilla. It’ll curdle a bit and look weird—that’s good. It’s like DIY buttermilk. Stick it in the fridge to keep it cold.

4. Dry stuff time:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender, and your lemony sugar.

5. Add the butter:

Toss in the cold butter cubes (or frozen shreds) and use a pastry cutter, two forks, or your fingertips to blend it in until the mixture looks like pea-sized crumbs. Work quickly—if your hands start warming it up too much, pop the bowl in the fridge for a few minutes.

6. Bring it together:

Pour in the milk mixture and stir just until everything is moist (yes, I said it). Do not overmix or you’ll have hockey pucks instead of scones.

7. Shape & fold:

Lightly flour your counter and plop the dough down. Gently pat it into a rough rectangle. Fold the dough like a pamphlet—left over right or right over left. This helps build layers (read: flakey perfection). Then press it into an 8 x 5-inch rectangle.

8. Cut like a pro:

Cut the rectangle lengthwise down the center so you have two long strips. Then make two cuts across to form 6 squares. Slice each square diagonally to make 12 little triangles. Boom—scone geometry.

9. Bake it out:

Transfer the scones to your baking sheet with space between (they puff up!). Brush the tops with a bit of milk and sprinkle with coarse sugar if you’re feeling fancy.

Bake for 18–22 minutes, until the tops are golden and your kitchen smells like a Parisian bakery collided with a lemon grove. Let them cool slightly, then transfer to a rack to cool completely (if you can wait that long).

Optional Icing (But Honestly, Just Do It)

Whisk together the powdered sugar and either milk or lemon juice (plus zest if you want to crank up the citrus). You’re aiming for a thick but pourable consistency. Drizzle it all over those scones like you mean it.

Time to Serve!

These are best enjoyed the same day, but you can store them in an airtight container for up to 2 days. Reheat slightly if desired, or enjoy them as-is with a cup of tea, a cozy blanket, and a smug little grin because you made scones and they’re amazing.

Want to elevate these even more? Serve them with a bit of honey butter, clotted cream, or lemon curd. Or eat them straight off the tray like a kitchen goblin—I don’t judge.

Let me know if you try them!