Lavender Cream Scones

Lavender Cream Scones MJ13

Lavender Cream Scones are a festive way to celebrate the arrival of spring.

Lavender Cream Scones
Yield: 12 scones • Preparation: 20 minutes • Bake: 15 minutes
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  1. 2 cups self-rising flour*
  2. ¼ cup sugar
  3. ¼ cup cold salted butter
  4. 2 teaspoons dried lavender†
  5. 1 teaspoon fresh lemon zest
  6. ½ cup cold heavy whipping cream
  7. 1 large egg
  8. ½ teaspoon vanilla extract
  9. 1 recipe Confectioners’ Sugar Glaze (recipe follows)
  10. Garnish: fresh lavender flowers
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add lavender and lemon zest, stirring well. Set aside.
  4. In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add cream mixture to flour mixture, stirring to combine. Continue to bring dough together with hands. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
  5. Turn dough out onto a lightly floured surface. Knead lightly 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch round cutter, cut 12 rounds from dough, rerolling scraps as necessary. Place scones on prepared baking sheet.
  6. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Remove scones to a wire rack, and let cool completely.
  7. Spread Confectioners’ Sugar Glaze over scones.
  8. Garnish with lavender flowers, if desired.
  1. *We used King Arthur Self-Rising Flour.
  2. †Food-grade lavender can be found in the spice section of most grocery stores or may be ordered at
  3. • These scones are best if eaten the same day they are made.
TeaTime Magazine
Confectioners’ Sugar Glaze
Yield: ⅓ cup • Preparation: 5 minutes
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  1. 1 cup confectioners’ sugar
  2. 4 teaspoons whole milk
  1. In a small bowl, combine confectioners’ sugar and milk, whisking until smooth and creamy.
  2. Use immediately.
TeaTime Magazine

From TeaTime May/June 2013

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  1. This recipe is missing the baking temperature. I figured 400 degrees would be about right, but you may wish to update the recipe to include the temp.

  2. I try always to buy cruelty-free products and as such, do not every buy dairy nor meat items. Is it possible to make these scones using coconut cream as a substitute for the cream, oat milk as a substitute for the milk and Nuttelex (I live in Australia and use Nuttelex which is a dairy-free and very tasty margarine) for the butter. I love scones and have tried making them using coconut cream but they have not been very successful. Thank you.


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