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Light and airy with citrusy fragrance, floral taste and little bits of crunch, these lemon and lavender scones are easy to make. They make a perfect breakfast, teatime or picnic treat.
5 from 9 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Tea Time
Cuisine American, British
Servings 8 PIECES


For The Scones:

  • 2 cups plain flour (all purpose flour)
  • 1 tsp baking powder
  • 1 tsp soda bicarbonate (baking soda)
  • ⅓ -½ cup light brown sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cold cut into tiny cubes
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp blue or black poppy seeds optional
  • 2 tbsp lavender buds dried
  • 1 large egg lightly beaten
  • ¼ cup cold milk
  • 1 tbsp milk brushing on top
  • extra flour for dusting

For the Lemon Glaze:

  • ½ cup icing sugar or powdered sugar
  • 1 tbsp lemon juice
  • ½ tsp lemon zest


Preparation and Baking of Scones:

  • Preheat the oven to 200°C.
  • Line a baking tray with parchment paper. Lightly butter it.
  • Sift flour, salt, baking powder and baking soda together in a bowl.
  • Add lavender buds and 1 tbsp sugar from the measured amount into a mortar.
  • Lightly crush it with a pestle.
  • Add poppy seeds, lemon zest, lavender buds and sugar to the flour. Mix well.
  • Cut the cold butter into small cubes or grate it.
  • Add it to the flour mixture.
  • Rub the butter into the flour using your finger tips till the mixture resembles bread crumbs.
  • Add lemon juice, milk and egg and bring the flour mixture to form a rough dough. Do not knead the dough.
  • Lightly dust the work board with flour.
  • Tip out the dough onto the work board. Bring it together into a ball.
  • Flatten the ball. Either roll it using a rolling pin of flatten it with your palms into a 1 inch thick disc.
  • Transfer the disc carefully to the prepared tray.
  • Cut into 8 wedges. Brush milk over it.
  • Bake for 18-20 minutes or till the top is golden brown.
  • Remove the scones from the oven and let them cool down.

Preparation of the Glaze and Glazing:

  • Mix icing sugar, lemon zest and lemon juice into a thick pouring paste.
  • When the scones are cool, drizzle the glaze over it and serve.
  • Serve with some clotted cream, butter or lemon curd.


  • Do not use flowers plucked from anywhere as they may have chemicals on it or insecticides. Its best to buy them from health shops or from your own garden. 
  • Leave fresh edible flowers in salt water for 5 minutes to get rid of pests, dirt.
  • Refresh flowers by putting them in cold water.
  • Do not add too much lavender buds otherwise the scones will taste like lavender soap.
  • Do not knead the dough. It will become glutinous and the scones will become tough.
  • If you feel the dough has become warm, leave it in the fridge till it becomes cold. Cold ingredients are scones best friend.
  • You may make round scones using a cookie cutter. Leftover dough is brought together and rolled again. To avoid over working the dough, I prefer to cut them into wedges.
Keyword baked, flower