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Fluffy Lemon Lavender Scones Recipe Easy Homemade Scones with Clotted Cream

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These fluffy lemon lavender scones are soft, fragrant, and perfect for a cozy breakfast or afternoon tea. The subtle floral notes of lavender combined with bright lemon zest create a delicate yet flavorful treat, best served with clotted cream.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 tbsp baking powder
  • ¼ cup (50g) granulated sugar
  • ½ tsp salt
  • 1 tbsp dried culinary lavender buds (food-grade)
  • Zest of 2 lemons
  • ½ cup (115g) cold unsalted butter, cubed
  • ¾ cup (180ml) heavy cream
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Clotted cream (for serving; can substitute with thick whipped cream or mascarpone)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, dried lavender buds, and lemon zest.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two knives to cut the butter into the mixture until it resembles coarse crumbs with pea-sized bits of butter.
  4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  5. Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a wooden spoon or rubber spatula until just combined. If too dry, add a splash more cream but do not overmix.
  6. Turn the dough onto a floured surface and pat into a 1-inch thick round. Cut into 8 wedges using a floured knife or bench scraper.
  7. Transfer wedges to the prepared baking sheet, spacing about 2 inches apart.
  8. Lightly brush the tops with a little extra heavy cream.
  9. Bake for 18-22 minutes until scones are puffed, golden, and a toothpick inserted in the center comes out clean.
  10. Remove from oven and transfer to a cooling rack for 10 minutes. Serve warm or at room temperature with clotted cream.

Notes

Keep butter cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Use food-grade culinary lavender to prevent bitterness. If dough is too sticky, chill for 10 minutes before shaping. Brush tops with cream for a golden crust. Dough can be prepared ahead and refrigerated up to 24 hours; add extra baking time if baking cold dough.

Nutrition

Keywords: lemon scones, lavender scones, fluffy scones, homemade scones, clotted cream, brunch recipe, easy scones, floral scones

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