Lavender Vanilla Bean Scones

lavender vanilla bean scones (2 of 3)

Celebrate spring and Easter with these Lavender Vanilla Bean Scones! This is the first recipe I have made using lavender. It is hard to find the dried lavender buds in my area, but I came across some in a World Market while visiting my mom. Some grocery stores carry them and they are also available on Amazon:Lavender Flower and Colorado Spice Lavender Flowers. Make sure the lavender you use is culinary grade. If using fresh lavender, triple the quantity. You can substitute vanilla extract for the vanilla beans. Vanilla beans are a bit pricy in the grocery stores, so I always buy in bulk on Amazon. The grocery store vanilla beans here usually run about 7-10 dollars for 2 beans. I buy 1/4 pound vanilla beans for between 10-15 dollars and store them in an airtight container in a dark cabinet after opening. I usually buy this brand: Premium Bourbon-Madagascar Vanilla Beans – 1/4 lb. – Approx. 27 beans. Other ones available on Amazon include: Vanilla Beans-Madagascar Gourmet and Marky’s Tahitian Vanilla Beans.

lavender vanilla bean scones (1 of 3)

Lavender has many uses, from scents to lotions to cooking. Even in cooking, it is highly adaptable- adding  a floral quality to both sweet and savory foods. Lavender is a flowering plant in the mint family. It originated in the Middle East, India, and across the Mediterranean. It was used for its scent and for medicinal purposes. It is also one of the ingredients in the spice mix, Herbes de Provence. Lavender is now grown all over the world and some species are even considered weeds.

In cooking, Lavender easily becomes overwhelming. It is better to add a little less than too much. If you don’t want the texture of biting into a flower, use a coffee grinder or mortar and pestle to break up the buds before adding to baked goods.

More information on cooking with lavender.

lavender vanilla bean scones (3 of 3)

Lavender Vanilla Bean Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

8-10 scones

Lavender Vanilla Bean Scones


2 cups all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

1-1 1/2 tablespoons dried lavender

3/4 cups heavy cream + extra for brushing

1 egg

1 vanilla bean or 1 teaspoon vanilla extract


1 cup powdered sugar

1 vanilla bean or 1 teaspoon vanilla extract

1-2 tablespoons milk

Dried Lavender

Preheat oven to 400 degrees Fahrenheit and lightly grease or line a large baking sheet with parchment.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter using a dough blender, fork, or your hands until the largest pieces are the size of small peas.

In a small bowl, whisk together 3/4 cup heavy cream, egg, and seeds from the vanilla bean (or extract). Gently mix into the dry ingredients until the dough just comes together. On a lightly floured surface, knead the dough 3 or 4 times to bring it together (careful not to overmix). Pat the dough until it is 1/2 inch thick. Cut the scones out using either a biscuit cutter or cookie cutters that are about 3 inches wide. Place on prepared baking sheet at least 2 inches apart.

Bake in preheated oven until lightly golden, about 15 minutes. Cool the scones on wire rack until room temperature.

In a small bowl, combine the powdered sugar with the seeds from a vanilla bean. Stir in 1-2 tablespoons milk until a smooth glaze forms. Drizzle over cooled scones. Sprinkle with dried lavender.

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Comments: 2

  1. Rosie @ Blueberry Kitchen 1 April, 2013 at 4:52 am Reply

    Oh yum, I love the sound of your scones!

    • Tara 1 April, 2013 at 12:18 pm Reply


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