Best Blueberry Lavender Scones
These blueberry lavender scones are packed with delicious lavender flavor. The fresh blueberries and lemon zest makes each bite taste divine. These scones are the perfect addition to any breakfast or brunch.
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Today, we are making DELICIOUS blueberry lavender scones! These are so good. I am literally eating one as I type this haha!
I always thought that blueberry lemon anything was amazing. However, the floral lavender notes really elevate the blueberry and bright lemon flavor.
I have always loved blueberry lemon scones. However, adding lavender to them elevates the recipe in a way I cannot describe. It’s as if I went from being a millionaire to being a billionaire. Yes, it’s that good! I’m not sure if that makes sense or not but trust me when I say you absolutely NEED to make this recipe. And that’s a lot coming from me since I love American scones.
Why You’ll Love These Blueberry Lavender Lemon Scones
- Easy to make!
- One of the best scones recipe there is
- BETTER than any scone you’d get at a bakery.
- Flaky on the outside while tender on the inside.
Key Ingredients for Blueberry Lavender Scones
- Heavy Cream: Thick heavy cream makes the best-tasting pastries. You can substitute this with buttermilk.
- Cold Butter: Responsible for flakiness, flavor, crisp edges, and the rise. Make sure the butter is cold! I like use grated frozen butter.
- Blueberries: Use fresh blueberries or frozen blueberries. If they are frozen, do not thaw.
- Lemon: We use fresh lemon zest to emphasize the blueberry taste. Without it, the blueberry taste would be lacking.
- Lavender Extract: Use culinary lavender extract. Sure, we can also use lavender buds/lavender flowers. However, the extract lasts a long time. You can buy it on Amazon.
Overview: How To Make Lavender Blueberry Scone Recipe
Combine wet ingredients in a small bowl.
In a separate bowl, combine the dry ingredients. Add the butter. Add the blueberry and lemon zest. Then, add the wet ingredients.
On a lightly floured surface, shape the scone dough into an 8-inch disk. Then, with a sharp knife, cut into 8 wedges.
Bake at 400°F (204°C) for 20 to 25 minutes or until the scones are a light golden brown.
How To Store Scones
Leftover scones stay fresh at room temperature for up to two days. Let the warms scones cool to room temperature. Then, cover and place in a dry and cool place.
For longer storage, place them in an airtight container and refrigerate for up to five days. After that, transfer them to a freezer-safe bag and freeze.
To store unbaked scones, freeze the scone dough wedges on a plate or baking sheet for an hour before transferring them to a freezer-safe bag.
Other Scones Recipes You Will Love
Sourdough Blueberry Lemon Scones
Sourdough Chocolate Chip Scones
Best Blueberry Lavender Scones
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Ingredients
For the Scones
- ½ Cup (113 g) Unsalted Butter cold
- ¾ Cup (180 mL) Heavy Cream
- 1 Large Egg
- ¼ tsp Lavender Extract
- 1 tsp Vanilla Extract
- 2 Cups (250 g) All-Purpose Flour
- ⅓ Cup (66 g) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Cup (170 g) Fresh or Frozen Blueberries if frozen, do not thaw
- Zest of 1 Lemon
For the Lavender Glaze Icing
- 1 ¼ Cups (162 g) Powdered Sugar
- 2 Tbsp Heavy Cream
- ½ Tsp Vanilla Extract
- ¼ tsp Lavender Extract
Instructions
- Grate The Butter: Grate the butter and freeze while you follow the next steps. You can also cube the butter if you don't have a grater.
- Combine the Wet Ingredients: In a small bowl, whisk the heavy cream, egg, lavender extract, and vanilla extract. Cover and put in the fridge while you follow the next steps. (See Notes).
- Combine the Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together to make sure that the ingredients are evenly distributed. Then, add the grated butter and work into the flour mixture. Make sure the butter pieces are the size of peas. You can use a fork, pastry blender, or your fingers . Stir in the blueberries and lemon zest.
- Scones Dough: Pour the wet mixture over the flour mixture. Mix with a spatula or your hands until the mixture is mostly moistened. It should still be a little crumbly.
- Shape: Turn out the dough onto a lightly floured work surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle and cut into 8 wedges.
- Preheat and Freeze: Place the scones on a small parchment paper or baking sheet and freeze for 20 minutes—meanwhile, preheat your oven to 400°F (204°C).
- Bake: Transfer scones onto a large parchment-lined baking sheet. Brush the tops of the scones lightly with heavy cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly brown and the bottoms are golden brown. Let sit for 10 minutes before serving.
- Optional Glaze: In a small bowl, combine the powdered sugar, heavy cream, vanilla extract, and lavender extract. Drizzle on top of the room-temperature scones.
Video
Notes
- Need help? Check out my post for the detailed FAQ and a helpful recipe video.
- Refrigerating and freezing the ingredients while preparing the recipe keeps the ingredients cold, which prevents the butter from melting. The secret to good scones is keeping the butter cold.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for one hour. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen (add a few minutes to the bake time). Or, thaw overnight and bake as directed.
- Freeze After Baking: Freeze the cooled scones before topping with glaze or confectioners sugar. I usually freeze mine in a freezer-safe bag. To thaw, leave on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or in the oven at 300°F (149°C) for 10 minutes.
- Special Tools (affiliate links): Lavender Extract | Glass Mixing Bowls | Pastry Cutter | Bench Scraper | Silicone Mat
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