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!
Prep Time: 19 minutes
Cook Time: 20 minutes
Total Time: 39 minutes
Servings: 8 Scones
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.
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