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Lavender Lemon Buttermilk Scones


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Rate this recipe 4.4/5 (5 Votes)


  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp grated lemon zest
  • 2 tsp dried lavender, divided use
  • 4 tbsp chilled butter
  • 1/2 cup nonfat yogurt
  • 1/2 cup buttermilk
  • 1/2 cup powdered sugar
  • 1 tbsp fresh squeezed lemon juice


Adapted from


Step 1

Preheat oven to 400°F.
In a mixing bowl, combine flour, sugar, salt, baking powder, baking soda, lemon zest, and 1½ tsp of lavender.

Cut butter into pieces and cut into dry ingredients with a pastry cutter.

Separately, whisk together yogurt and buttermilk.

Combine wet and dry ingredients to form a dough that will be sticky and moist.

Turn dough out onto a floured surface and knead a few times.
Shape into a circle about 1′ thick.
Using a kitchen knife, cut the dough into eight triangles.

Transfer to an oiled baking sheet (May use parchment paper instead and brushed the tops of the scones with heavy cream). Bake 20 minutes, or until scones are golden brown.

Remove from oven and cool on baking rack.
Meanwhile, dissolve powdered sugar in lemon juice and mix in ½ tsp lavender.
Drizzle over scones and serve.

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