Lavender Vanilla Scones

A recipe for Lavender Vanilla Scones! These flaky cream scones are paired with dried lavender and vanilla for a floral brunch or afternoon treat.

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Dried lavender buds along with a vanilla bean add such an elegant and floral quality to these buttery Lavender Vanilla Scones! They also come together with just a few steps and in about 30 minutes, making them the perfect accompaniment to teatime or brunch.

Flour, sugar, baking powder, and salt are combined in a large bowl, then chilled butter is quickly cut in to create a coarse, sandy texture. The cream, egg, lavender, and vanilla are folded in to form the dough, then arranged and cut into individual squares.

They are baked until golden, then topped with a sweet vanilla glaze and a small pinch of additional lavender for even more flavor.

I formed the Lavender Vanilla Scones into mini squares for a smaller treat, but you can also cut them into larger wedges or use a circular biscuit cutter to make rounds.

Notable Ingredients

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. Make sure the lavender you use is culinary grade.

If using fresh lavender, the quantity can be increased a little bit. Some grocery stores carry lavender in the spice section and it can also be found on Amazon- Dried Lavender.

Since vanilla beans are becoming more difficult to locate, I have updated this recipe using vanilla bean paste, 1 teaspoon in the scones and another 1/2 teaspoon in the glaze.

If you would rather use a vanilla bean, scrape the seeds from half a pod into the scone mixture and the other half in the glaze. Don’t toss out the remaining vanilla pods after scraping! I like to use them to make vanilla extract or vanilla sugar.

You can also substitute with vanilla extract for a lighter vanilla flavor.

A Few Lavender Scone Tips

To help create the buttery flaky texture, I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

Add just enough cream to bring the dough together and only add more if absolutely necessary. Too much liquid and overworking the dough will cause the scones to toughen without the flaky layers.

The glaze is completely optional, though I definitely recommend it! It just adds a little extra boost of flavor and sweetness. Be sure the scones have cooled to room temperature before drizzling. Otherwise, the glaze will absorb into the top and create a soggy texture.

These Lavender Vanilla Scones are best the day they are made, especially with the addition of the glaze.

They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet. When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.

Looking for more Scone recipes?

Try my:

• Basil Parmesan Scones
• Meyer Lemon Scones
• Vanilla Bean Cream Cheese Scones

Lavender Vanilla Scones Recipe

Adapted from The Cookie Rookie

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5 from 2 votes

Lavender Vanilla Scones

A recipe for Lavender Vanilla Scones! These flaky cream scones are paired with dried lavender and vanilla for a floral brunch or afternoon treat.

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, cream, edible flower, flower, lavender, scone, vanilla

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 9 Scones

Ingredients

Scones:

• 2 cups (250 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon (12 grams) baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter chilled and diced
• 1 tablespoon (2 grams) dried lavender
• 1/2 cup (120 milliliters) heavy cream plus extra as needed and for brushing
• 1 large egg
• 1 teaspoon vanilla bean paste or vanilla extract

Vanilla Glaze:

• 1 cup (120 grams) powdered sugar
• 1-2 tablespoons (15-30 milliliters) milk
• 1/2 teaspoon vanilla bean paste or vanilla extract
• Dried Lavender for garnish

Instructions

• Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• In a small bowl, whisk together the dried lavender, heavy cream, egg, and vanilla bean paste.
• Gently mix the cream mixture into the dry ingredients and knead just until the dough comes together. Add a little more cream a splash at a time only if the dough is too crumbly to hold together. It should not be sticky.
• On a lightly floured surface, gently knead the dough just enough to make it smooth. Do not overmix.
• Pat the dough into a rectangle about 1/2 inch (1.25 centimeters) thick.
• Cut the scones into 9 equal squares or into the desired size.
• Transfer to the prepared baking sheet at least 2 inches (5 centimeters) apart.
• Brush the tops of the scones with a thin layer of heavy cream and bake in preheated oven until lightly golden, 10-15 minutes.
• Gently transfer the scones to a wire rack and cool to room temperature.
• Place the powdered sugar in a small bowl.
• Whisk in the milk and vanilla bean paste until a smooth glaze forms.
• Drizzle the glaze over the cooled scones and immediately sprinkle with a small pinch of dried lavender, if desired.
• Allow the glaze to set before serving. These Lavender Vanilla Scones are best the day they are baked.