1. Home
  2. Recipes
  3. Lavender Buttermilk Scones

Lavender Buttermilk Scones

Featured in Sweet Treats & Baked Goods.

Lavender Buttermilk Scones elevate the classic British teatime favorite with elegant floral notes that transform an everyday treat into something special. What makes these scones exceptional is the meticulous attention to texture - achieving that perfect balance of crisp, crumbly edges with tender, flaky centers that defines a truly great scone. The subtle infusion of culinary lavender provides a delicate, aromatic quality that's sophisticated without being overwhelming, while lemon zest in the dough and juice in the glaze offer bright, citrusy counterpoints that prevent the lavender from veering into soapy territory. The technique of using frozen, grated butter creates thin, cold layers throughout the dough that expand during baking, creating that signature flaky texture that's impossible to achieve with room temperature or even just cold butter. The lavender-infused icing adds another dimension of flavor while providing just the right amount of sweetness. These scones strike the perfect balance - rustic enough for a casual weekend breakfast but refined enough for a special occasion brunch or elegant afternoon tea service. They represent the best of both traditional baking techniques and contemporary flavor combinations.
Comfort Cravings Recipes
Updated on Mon, 10 Mar 2025 22:33:10 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Buttermilk Lavender Scones Pin it
Buttermilk Lavender Scones | comfortcravingsrecipes.com

Buttermilk lavender scones transform the delicate essence of lavender into a remarkable balance of floral notes and buttery richness. These tender, moist morsels with crisp exteriors combine lemon zest and tangy buttermilk to create a treat that's both elegant for special occasions and simple enough for weekend breakfasts.

My skeptical brother-in-law devoured three scones at a garden brunch, converting me into a passionate baker. Even floral flavor skeptics find themselves reaching for seconds of these crowd-pleasing treats.

Essential Components

  • Culinary lavender: Specially processed for cooking to avoid bitterness
  • Frozen butter: Creates flaky layers through steam pockets
  • Fresh buttermilk: Provides tang and tender texture
  • Lemon zest: Enhances floral notes without overpowering

Dough Preparation

Dry Mix Foundation
Whisk flour, sugar, baking powder, and salt. Rub lemon zest into dry ingredients to release oils.
Butter Integration
Grate frozen butter into flour mixture. Toss lightly to coat while maintaining visible chunks.
Liquid Binding
Combine buttermilk, egg, and vanilla. Mix into dry ingredients until just combined.
Lavender-Kissed Buttermilk Scones Pin it
Lavender-Kissed Buttermilk Scones | comfortcravingsrecipes.com

Shaping Technique

Gentle Handling
Pat dough into 7-inch circle on floured surface. Avoid overworking to prevent toughness.
Precision Cutting
Divide into 8 triangles using sharp knife. Chill 15 minutes before baking.
Baking Finish
Brush with buttermilk, sprinkle sugar. Bake at 400°F until golden brown.

My grandmother's French neighbor inspired our lavender baking tradition. These scones honor that legacy, converting skeptics with their balanced floral-citrus harmony.

Serving Suggestions

Pair with fresh berries and clotted cream for afternoon tea. Serve with lavender honey butter at brunches. Accompany with Earl Grey tea for flavor synergy.

Flavor Variations

Fold in blueberries or white chocolate chips. Add lemon glaze for citrus emphasis. Create lavender icing for extra floral notes.

Honey-Lavender Buttermilk Scones Pin it
Honey-Lavender Buttermilk Scones | comfortcravingsrecipes.com

Storage Methods

Store in airtight container with parchment lining. Refresh in 300°F oven before serving. Freeze dough triangles for fresh baking anytime.

These scones have graced countless special occasions, transforming simple ingredients into joy-filled moments. The magic lies in watching first bites turn skepticism into delight, creating connections through cherished flavors.

Frequently Asked Questions

→ Where can I find culinary lavender for these scones?
Culinary lavender is specifically grown and processed for cooking, with a milder flavor than decorative or fragrance lavenders. You can find it at specialty food stores, farmers markets, well-stocked grocery stores in the spice section, tea shops, or online retailers like Amazon or specialty spice websites. If purchasing from a garden center, ensure it's specifically labeled as 'culinary' or 'food grade' lavender. Alternatively, you might find it at health food stores that sell bulk herbs and spices. Once purchased, store it in an airtight container away from light to preserve its flavor. If you can't find culinary lavender locally, you can substitute 1 teaspoon vanilla extract and 1/4 teaspoon almond extract for a different but complementary flavor profile.
→ What's the secret to making tender, flaky scones?
The secret to perfect scones lies in several key techniques: 1) Use cold ingredients - especially the butter, which should be frozen and grated rather than cubed for better distribution, 2) Handle the dough minimally to prevent activating the gluten in the flour, which would make the scones tough, 3) Don't skip the chilling time before baking - this allows the butter to firm up again after handling, ensuring those flaky layers, 4) Work quickly throughout the process so ingredients stay cold, 5) When mixing wet and dry ingredients, stop as soon as the dough comes together; it should look slightly shaggy rather than smooth, 6) Use a sharp knife or bench scraper to cut the scones cleanly without compressing the edges, which helps them rise evenly. These techniques combined will give you tender, flaky scones with the perfect texture.
→ Can I make these scones without buttermilk?
Yes, you have several options if you don't have buttermilk: 1) Make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/2 cup of milk (whole milk works best) and let it sit for 5 minutes before using, 2) Use plain yogurt or Greek yogurt thinned with a little milk to reach a buttermilk consistency, 3) Substitute with an equal amount of heavy cream for rich, slightly less tangy scones, 4) Use kefir as a direct replacement. For dairy-free options, you can use plant-based milk with lemon juice or vinegar, though the scones may spread more during baking. Remember to brush the tops with your substitute as well before baking. The texture and taste will vary slightly with substitutions, but your scones will still be delicious.
→ How do I know when my scones are properly baked?
Perfectly baked scones should have these characteristics: 1) The edges should be golden brown while the tops should be lightly browned - not pale, which would indicate underbaking, 2) When you tap the bottom of a scone, it should sound hollow, 3) A toothpick inserted into the center should come out clean or with a few moist crumbs, 4) The scones should feel set and firm to the touch, not soft or doughy, 5) They should have risen with visible flaky layers. Baking times can vary based on your oven and the size of your scones (18-20 minutes for smaller scones, 22-26 minutes for larger ones). It's better to slightly overbake than underbake, as slightly dry scones can be rescued with the glaze, while doughy centers can't be fixed after cooling.
→ Why did my scones spread too much during baking?
Excessive spreading can be caused by several factors: 1) The butter might have been too warm - make sure to use frozen butter and chill the shaped scones for at least 15 minutes before baking, 2) The dough may have been too wet - if it seems very sticky, incorporate a little more flour when shaping, 3) Overmixing the dough activates gluten and can cause spread - mix just until combined, 4) Your oven temperature might be too low - use an oven thermometer to verify accuracy, 5) Using lower fat substitutes for the buttermilk or butter can increase spreading. If you notice your scones spreading too much during baking, you can quickly remove them from the oven and use a spatula to gently push the edges back in, then continue baking. For next time, try freezing the shaped scones for 15 minutes right before baking to further prevent spreading.
→ What are some variations I can try with this scone recipe?
This versatile scone base lends itself to many delicious variations: 1) Replace the lavender with 1 tablespoon orange zest and add 1/2 cup dried cranberries for Cranberry Orange Scones, 2) Substitute the lavender with 1 teaspoon cinnamon and fold in 1/2 cup diced fresh apple and 1/4 cup toasted walnuts, 3) Add 1/2 cup fresh or frozen blueberries with 1 tablespoon lemon zest for Blueberry Lemon Scones, 4) Replace the lavender with 1 tablespoon finely chopped fresh rosemary and add 1/2 cup of white chocolate chips, 5) For savory scones, omit the sugar and lavender, add 1 cup shredded cheddar cheese, 1/4 cup chopped chives, and 1/4 teaspoon black pepper. For any variation with add-ins, gently fold them in after the dough comes together but before shaping. The basic technique remains the same regardless of flavor combinations.

Lavender Buttermilk Scones

These bakery-style Lavender Buttermilk Scones offer buttery, moist interiors with crisp edges, delicately flavored with aromatic lavender and brightened with lemon zest and glaze.

Prep Time
45 Minutes
Cook Time
25 Minutes
Total Time
70 Minutes

Category: Baking & Desserts

Difficulty: Intermediate

Cuisine: British

Yield: 8 Servings (8 large or 16 small scones)

Dietary: Vegetarian

Ingredients

→ Scones

01 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
02 1/2 cup (100g) granulated sugar
03 2 and 1/2 teaspoons baking powder
04 2 teaspoons dried culinary lavender
05 2 teaspoons lemon zest
06 1/2 teaspoon salt
07 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
08 1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing
09 1 large egg
10 1 and 1/2 teaspoons pure vanilla extract
11 optional: coarse sugar for topping

→ Lemon Lavender Icing

12 3 Tablespoons (45ml) heavy cream or milk
13 1 teaspoon dried culinary lavender
14 1 Tablespoon (15ml) fresh lemon juice
15 1 and 1/4 cups (150g) confectioners' sugar

Instructions

Step 01

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, dried culinary lavender, lemon zest, and salt until well combined. This mixture forms the dry base of your scones.

Step 02

Take your frozen butter and grate it using a box grater. Add these butter shavings to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. Place this mixture in the refrigerator or freezer temporarily while you prepare the wet ingredients.

Step 03

In a separate small bowl, whisk together 1/2 cup of buttermilk, the egg, and vanilla extract until combined. Remove the flour-butter mixture from the refrigerator and drizzle the wet ingredients over it. Stir everything together until the dough appears moistened. The dough will look somewhat shaggy at this stage.

Step 04

For triangle scones: Turn the dough out onto a lightly floured surface. With floured hands, work the dough into a ball as best you can. The dough will be sticky, so add a little more flour if needed, or an extra tablespoon of buttermilk if it seems too dry. Press the dough into an 8-inch disc, then use a sharp knife or bench scraper to cut it into 8 equal wedges. For smaller scones, form the dough into two 5-inch discs and cut each into 8 wedges. For drop scones: Keep the dough in the bowl and mix until it comes together. Then drop about 1/4 cup of dough for each scone onto a lined baking sheet, spacing them about 3 inches apart.

Step 05

Brush the shaped scones with the remaining 2 tablespoons of buttermilk. If desired, sprinkle the tops with coarse sugar for extra crunch and sweetness. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. This important step helps prevent the scones from spreading too much during baking.

Step 06

While the scones are chilling, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you're making mini or drop scones, you may need two baking sheets.

Step 07

After chilling, arrange the scones on your prepared baking sheet(s), leaving 2-3 inches between each. Bake for 18-26 minutes, or until the edges are golden brown and the tops are lightly browned. Larger scones will take closer to 25 minutes to bake. While the scones are baking, you can start preparing the icing.

Step 08

In a small saucepan over low heat, bring the milk or heavy cream to a simmer. Remove from heat and immediately add the dried lavender. Allow this to steep for 15 minutes to infuse the lavender flavor. Strain the milk through a fine-mesh sieve into a bowl, discarding the lavender solids. Let the infused milk cool for about 5 minutes, then whisk in the fresh lemon juice and confectioners' sugar until smooth. If you prefer a thicker icing, add more confectioners' sugar as needed.

Step 09

Remove the scones from the oven and let them cool for a few minutes on the baking sheet. While they're still warm, drizzle or spread the lemon lavender icing over the tops. The warm scones will help the icing to set slightly. Serve warm or at room temperature. Leftover scones can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

  1. The scones can be frozen before baking - freeze the shaped dough for 1 hour, then transfer to a container. Bake from frozen, adding a few minutes to the bake time.
  2. You can also freeze baked, unglazed scones for up to 3 months. Thaw and rewarm before adding icing.
  3. To make ahead: Prepare the scones through shaping, cover, and refrigerate overnight. Bake as directed the next day.
  4. If you don't have buttermilk, you can make a substitute with milk and lemon juice as described in the notes.
  5. One medium lemon will provide enough zest and juice for this recipe.

Tools You'll Need

  • Large mixing bowl
  • Box grater
  • Pastry cutter or two forks
  • Bench scraper or sharp knife
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Small saucepan
  • Fine-mesh sieve
  • Pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (butter, buttermilk, cream)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~