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Lemon Lavender Scones

Scones are really like a sweet biscuit.  And these are flaky, with a little crunch on the outside but still soft inside, buttery and flaky with a slight tang from the lemon zest and a hint of lavender.  These are great as a sweet breakfast treat, brunch, tea time… ok anytime.   Are you ready for a little tea or coffee and a scone? 

I would like to introduce:

Christine Copeland, Terri Copeland

Patti Tigner

Michelle Brugess & Stacey MacDonald

Krista & Chris Lovi

Lee Ann Ladd

And they will be cooking with us in this episode!


  • Servings: 4-5
  • Difficulty: Intermediate
  • Print

Lemon Lavender Scones



  • 2 ½ cups Flour
  • ¼ cup Sugar
  • 1 Tbsp Baking Powder
  • 1/3 tsp Baking Soda
  • Dash of Salt
  • 1 stick Butter, 1/2 half cup
  • 1 tsp Vanilla
  • 1 egg
  • 1 cup Milk
  • 2-3 Tbsp Lemon Zest
  • ¼ cup Lemon Juice
  • 3 tsp culinary Lavender



  • ½ cup Powdered Sugar
  • 1 Tbls or more Lemon Juice
  • 1 tsp Lemon Zest




  • Preheat oven 375
  • In a large bowl, combine flour, baking powder, baking soda and salt and lavender and give it a whisk.
  • In a small bowl combine the sugar and lemon zest and press the zest into the sugar to release and infuse the lemon flavor into the sugar
  • In a measuring cup add the milk and lemon juice.  Wait for about 5 minutes until the milk slightly thickens, like buttermilk.  Then add in the egg and slightly beat until combined.  Add in vanilla and stir.
  • In the bowl with the flour add in the sugar lemon mixture and stir.  Slice or grate the butter and add it, using a pastry cutter, cut in the butter to resemble rough sand.  Create a small ‘well’ and Add in the milk mixture and stir until just combined.   Be sure not to over mix.  If the dough is too sticky add in a little more flour as needed to come together.  It should be a little sticky but not wet
  • Place the dough on a lightly flour surface and gently bring the dough together until it comes together in a round disc shape. Cut the dough into 8-12 triangle shapes (wedges, like a pie). Or if you prefer, form the dough into a rectangle shape.  Cut the dough into six shapes and then cut each shape on an angle into a triangle shape. 
  • Place the scones on a parchment lined baking sheet being sure to have some space between them.   Brush the scones with a little milk.  Bake the scones for about 20-25 minutes or until lightly golden brown. 
  • While the scones are baking, make the glaze.  In a small bowl add in the powdered sugar, lemon juice and zest and stir until combined.  When the scones cool, drizzle the scones with the glaze.  If desired, sprinkle with a little of the lavender.  


Enjoy ☺