Lemon and Lavender Scones

Lemon and Lavender Scones

Marilyn

"These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream."
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Ingredients

30 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Stir baking soda and yogurt together in a bowl.
  3. Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
  4. Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
  5. Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
  6. Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
  7. Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

Reviews

Read all reviews 8
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Maybe the most delicious scone I've ever had in my life. I used whole wheat flour in the picture I posted above. Had to add a tiny bit extra moisture but I'm not the most accurate flour measurer...

This recipe was great! I divided it in half, and realized very near the end but I didn't have a lemon, so I used orange zest but lemon yogurt. I'm enjoying a scone right now, and it is delicious...

Delicious and quick to put together. I shredded the frozen butter and will do that from now on. We really didn't taste the lavender but loved the lemon. I used a lot less sugar and lemon juice ...

I didn't have lemon yogurt, so I used vanilla. I didn't have lemons, so I used orange zest. The scones were very good, but I think they would be better made as directed. Gonna have to get som...

Great recipe. I put more lavender in and it turned out great!

Can I use this recipe in my book I'm writing about scones?! I love this so much that I really want to add it, and your account would be mentioned when I say where I got it from!

Was looking for a lavender recipe to use fresh lavender from our CSA. These scones were so easy and delicious! I used lavender leaves instead of flowers because it's what I have. Subbed half ...

We really enjoyed them. I used half white and whole wheat flour. Would try a little more lavender next time. Will make them again for sure.

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