1. Can I use fresh lavender instead of dried?

Not recommended. Dried culinary lavender is more concentrated and consistent in flavor. Fresh lavender can taste grassy or soapy and is harder to measure accurately.

2. What if I don’t have buttermilk?

You can make a DIY substitute: Add 1 tsp lemon juice or white vinegar to ½ cup milk. Let sit for 5 minutes before using. It won’t be as rich, but still works for Buttermilk Lavender Scones .

3. Can I make these scones dairy-free?

Yes! Use plant-based butter and non-dairy milk (like oat or almond) mixed with a little vinegar. The flavor may vary slightly, and the Buttermilk Lavender Scones may spread more.

4. How should I store leftover scones?

Store your Buttermilk Lavender Scones in an airtight container: At room temperature: up to 2 days In the fridge: up to 5 days Freeze: up to 3 months (before or after baking)

5. Can I freeze the icing?

Yes. Store leftover icing in the fridge for 2 days or freeze it in a small airtight container. Thaw and stir well before using.

Buttermilk Lavender Scones: 5 Irresistible Brunch Treats

Description

These Buttermilk Lavender Scones are buttery, flaky, and delicately floral with a lemon-lavender icing that’s perfect for spring brunches or afternoon tea. Made with dried culinary lavender and rich buttermilk, they offer a café-style treat right from your kitchen.

Ingredients

Scale

For the Scones:

2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
2½ tsp baking powder
2 tsp dried culinary lavender
2 tsp lemon zest
½ tsp salt
½ cup (113g) frozen unsalted butter, grated
½ cup (120ml) buttermilk, plus 2 tbsp for brushing
1 large egg
1½ tsp pure vanilla extract
Optional: coarse sugar for topping

For the Icing:

3 tbsp heavy cream or milk
1 tsp dried culinary lavender
1 tbsp fresh lemon juice
1¼ cups (150g) confectioners’ sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (204°C).
In a large bowl, whisk together flour, sugar, baking powder, lavender, lemon zest, and salt.
Grate frozen butter into the dry mixture. Combine using a pastry cutter or fingers until crumbly.
In a separate bowl, whisk together buttermilk, egg, and vanilla. Add to the dry ingredients and mix until moistened.
Shape dough into one 8-inch disc (for 8 scones) or two 5-inch discs (for 16 mini scones). Cut into wedges.
Place scones on a lined baking sheet. Chill for 15 minutes.
Brush tops with buttermilk and sprinkle with coarse sugar if desired.
Bake for 18–26 minutes until golden. Cool slightly.
Meanwhile, make icing: Simmer milk, steep with lavender for 15 minutes, strain, then whisk with lemon juice and sugar.

Drizzle icing over warm scones. Serve and enjoy!

Notes

To freeze before baking: Shape and freeze scones on a tray. Bake from frozen, adding a few minutes to the time.

For vegan: Use plant-based milk + butter and a flax egg.

For gluten-free: Use 1:1 GF baking flour and add 1 tbsp extra liquid.

Leftovers stay fresh for 2 days at room temp, or 5 days in the fridge.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Bars & Bites
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 large scone
Calories: 290
Sugar: 16g
Sodium: 170mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg