Skip to Content

Lemon Lavender Scones

Sharing is caring!

This post and Lemon Lavender Scones recipe were created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

I have found my new favorite summer dessert that goes so perfectly with a cup of coffee — and it is Lemon Lavender Scones.

Scones are super easy to make and the best part? You can make a huge batch and freeze them for later use. They are perfect for ladies luncheons, desserts for after dinner, and just an afternoon snack!

How to Make Lemon Lavender Scones

A couple of months ago while out shopping, I picked up a bag of Lavender flowers and started experimenting with them. You may remember my Coconut Lavender Lemonade I made and how delicious that was.

These scones are just as equally delicious. The lavender flavor is subtle and the lemon flavor blends so well with the lavender.

Make a Lemon Sugar Mixture

To start, take your lemon zest and mix together with your sugar. I used Dixie Crystals of course. Mix the two together with your fingers until you get all the lemon incorporated with the sugar.

Next, you are going to mix together the all-purpose flour, baking soda, baking powder, salt, and your lavender flowers. 

Cut in 1 stick of cold butter until it resembles a crumbly mixture.

Mix in your lemon juice, milk, and Adams Extract Vanilla. Combine until just mixed together. Scones are a lot like biscuits — if you overwork them then they will be tough. But if you work them just enough they will be light and fluffy.

Add some flour to your surface and knead a couple of times and then shape your dough into a rectangle. The rectangle is the best shape for being able to cut your scones into triangles.

Now, cut your dough into triangles and place on a silicone lined baking sheet or a parchment-lined sheet.

Brush the tops with milk and bake in a 375-degree oven for 15-17 minutes.

Remove the oven and allow them to cool. While they cool, make your glaze.

Drizzle the glaze on top, then sprinkle with extra lemon zest. The glaze will be super thick, almost like glue.

Now allow it to set — that usually takes just a couple of minutes.

Yield: 12 scones

Lemon Lavender Scones

Lemon Lavender Scones

Vibrant lavender is infused throughout the scones in a subtle flavor, followed by a burst of lemon – topped with a drizzle of tart lemon icing for the perfect addition!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1/4 cup sugar
  • 2 Tablespoons lemon zest
  • 3/4 cup milk + more for brushing
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons lavender flowers
  • 1 stick (1/2 cup) cold butter, cubed

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest


    Pre-heat oven to 375°F and line a baking sheet with a silicone mat.

    In a small bowl, combine sugar and lemon zes. Rub it together until you create a sandy mixture of lemon and sugar.

    In a separate bowl, combine milk, lemon juice, and vanilla extract. Set aside.

    In another bowl, whisk together the flour, baking powder, baking soda, salt, and lavender.

    Add in the lemon sugar mixture and then whisk to combine.

    Cut in butter until it becomes crumbly. Gently stir in milk mixture with a wooden spoon and do not over mix it or your scones will be tough.

    Place dough on a lightly floured surface and knead gently. Form into a rectangle. Cut the rectangle down the middle, lengthwise, and then cut the other side (short side) into thirds (you will have 6 squares).

    Cut each square in half to form two triangles. This will result in 12 small triangles.

    Place scones on the baking sheet. Make sure to leave plenty of space in between, then brush the tops with a bit of milk.

    Bake for 15-17 minutes until bottoms are golden brown and tops are slightly golden. Remove and let cool.

    To make the frosting, stir together powdered sugar, lemon juice, and lemon zest until combined. Drizzle across the scones and allow it to set.

Nutrition Information:


1 scone

Serving Size:

1 scone

Amount Per Serving: Calories: 166Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 280mgCarbohydrates: 35gFiber: 1gSugar: 13gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 19th of May 2020

How do you store the leftovers? And what’s the best way to freeze them? Thanks!

Jennifer Sikora

Tuesday 19th of May 2020

You can store the leftovers on the counter in a zip lock bag or in the fridge, whichever you want to do. You can lay them on parchment paper and allow them to freeze for one hour and then store then in a ziplock bag in the freezer.


Sunday 21st of July 2019

I've just started baking with lavender. It is so delicious! Why haven't I used it before? These look perfectly delicious!

Jaida ~ Sweet Beginnings

Wednesday 17th of July 2019

Love the lemon and lavender together!

Cheese Curd In Paradise

Sunday 14th of July 2019

I love lavender in baked goods. I bet the combination of the lemon with it is incredible!

Betsy Cohen

Thursday 11th of July 2019

These scones will be delicious with a cup of coffee or even a glass of wine! ;-)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe