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Lavender Vanilla Bean Scones

Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, lavender, scone, vanilla, vanilla bean
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 8 Scones



  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter chilled
  • 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 for topping


  • 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 the butter using a dough blender, fork, or your fingers until the largest pieces are the size of small peas.
  • In a small bowl, whisk together dried lavender, 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, gently knead the dough just enough to make it smooth. Do not overmix. Pat the dough until it is 1/2 inch thick. Cut the scones into squares, triangles, or use biscuit cutters to cut out shapes. Place on prepared baking sheet at least 2 inches apart.
  • Brush the tops with heavy cream and bake in preheated oven until lightly golden, 10-15 minutes depending on the size. Cool the scones on wire rack until room temperature.
  • In a small bowl, combine the powdered sugar with the seeds from a vanilla bean or vanilla extract. Stir in 1-2 tablespoons milk until a smooth glaze forms. Drizzle over cooled scones. Sprinkle with dried lavender.
  • Best served the day they are made.