A recipe for Lavender Vanilla Scones! These flaky cream scones are paired with dried lavender and vanilla bean 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! The scones come together with just a few steps 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.
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.
If vanilla beans are unavailable, you can substitute with vanilla bean paste or add a teaspoon of vanilla extract to both the scones and the sweet vanilla glaze.
A Few 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.
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 cause soggy scones.
Don’t toss out the remaining vanilla pods after scraping! I like to use them to make vanilla extract or vanilla sugar.
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. Just add a couple of minutes to the baking time.
Looking for more Scone recipes?
Lavender Vanilla Scones Recipe
Adapted from The Cookie Rookie
Lavender Vanilla Scones
- 2 cups (250 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon salt
- 5 tablespoons (70 grams) unsalted butter chilled and diced
- 1 tablespoon dried lavender
- 2/3-3/4 cup (158-177 milliliters) heavy cream plus extra for brushing
- 1 large egg
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30 milliliters) milk
- Dried Lavender for garnish
- 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 dried lavender, 2/3 cup (158 ml) heavy cream, egg, and seeds from the vanilla bean (or extract).
- Gently mix the cream mixture into the dry ingredients until the dough just comes together. Add a little more cream only if the dough is too crumbly to hold. 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 cm) thick. Cut the scones into 12 squares. Transfer to the prepared baking sheet at least 2 inches (5 cm) 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.
- In a small bowl, combine the powdered sugar with the seeds from a vanilla bean or vanilla extract. Whisk in 1-2 tablespoons milk 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 and these Lavender Vanilla Scones are best served the day they are made.