Lavendar Scones

Cathy Cline


I hope you enjoy these as much as my Tea family and friends do.


★★★★★ 1 vote

1 Hr
20 Min


  • 2 3/4 c
    king arthur unbleached all-purpose flour
  • 1/3 c
  • 3/4 tsp
  • 1 Tbsp
    baking soda
  • 2 tsp
    lemon zest, grated
  • 1/2 c
    cold butter
  • 1/2 c
    lavender, crushed
  • 2 large
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    almond extract
  • 1/2 c
    half and half
  • 2 tsp
  • 2 Tbsp
    sparkling sugar optional

How to Make Lavendar Scones


  1. Whisk together the flour, sugar, salt, baking powder, and lemon zest. Work in the butter just until the mixture is unevenly crumbly. Stir in the lavender.
  2. In a separate bowl, whisk together the eggs, vanilla, almond extract and half & half. Add the liquid ingredients to the dry ingredients, stirring until cohesive.
  3. Line a baking sheet with parchment. Scoop dough onto the baking sheet, using about 1/4 cup for each scone, leaving 2" between them. Brush with milk and sprinkle with sparkling sugar if desired.
  4. Place pan in freezer for 30min. Pre-heat oven to 425 degrees.
  5. Bake the scones for 20 minutes, until they are golden brown. Remove from the oven, and cool briefly on the pan. Serve warm

    Yeild: 13

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About Lavendar Scones

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