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Lavender Scones Recipe


An image of Lavender Scones with lavender flowers.

Lavender scones make a wonderful accompaniment to afternoon tea, breakfast or brunch.

Lindsey Goodwin
Lavender is a soothing herb that is commonly found in sachets and in afternoon tea recipes. This recipe infuses lavender flowers into heavy cream as a flavoring agent for cream scones. The result is a rich, flaky scone with a mild lavender flavor -- perfect for pairing with afternoon tea or for enjoying tea with brunch.

Prep Time: 8 hours

Cook Time: 12 minutes

Total Time: 8 hours, 12 minutes

Yield: 6 large or 12 small scones


  • 1 cup heavy cream
  • 1 tbsp. dried lavender buds
  • 3 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling if you like
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 sticks butter, frozen


  1. Combine the heavy cream and lavender flowers in a jar or covered bowl. Refrigerate for six hours or overnight.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. In a large bowl, combine the flour, sugar, baking powder and salt.
  4. Using a pastry cutter, cut the butter into the flour mixture. (Alternately, you can use a cheese grater to grate the butter, then use your hands to work it into the flour mixture.) Stop mixing when the texture is similar to coarse cornmeal.
  5. With minimal mixing, blend in just enough cream to make the dough stick together.
  6. Turn the dough out onto a well-floured work surface and knead it slightly.
  7. Form a ball with the dough, then gently form it into one or two discs at 1/2- to one-inch thickness.
  8. Cut the dough into six triangle-shaped wedges.
  9. (Optional) Sprinkle with sugar.
  10. Transfer to a buttered baking sheet or a parchment-lined baking sheet.
  11. Bake 10-15 minutes, until the scones are golden on top.
  12. Serve warm with lemon curd, Devonshire cream or clotted cream. For an afternoon tea pairing, serve with Earl Grey, Darjeeling, Assam second flush tea or a lavender herbal infusion.

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