Blueberry Lavender Scones with Lavender Glaze
Hints of lavender mingle with sweet blueberries in this fruity/floral scone. Perfectly buttery and flavorful, these scones are as flaky as you would expect them to be. A cousin to the muffin, scones hold their own in any pastry case. A great addition to any brunch recipe, and easy to make, meaning anytime you need a perfect, quick treat, look no further than this scone recipe.
Scones are the ubiquitous pastry you see in coffee shops that seem to take the backseat to more popular pastries. Originally a Scottish treat, scones have made their way across the pond a long time ago. They are easy to make and there are so customizable, they can be made to anyone’s taste. Sweet (like my Cinnamon Scones) or savory (like my Cheese and Bacon Scones), there’s something for everyone to enjoy. These particular scones blend the fruity flavor of blueberries with the floral tones of lavender. I really love this combination.
Rather than grind culinary lavender flowers to get the flavor for these scones, I used pure lavender extract. It worked really well in this recipe. I added a little bit to the scones themselves, then more to the icing, along with blueberry juice to color the icing a light purple. If you love blueberry and lavender just as much as I do, try my Easy Blueberry Lavender Turnovers. They’re so good!
Why I Love This Recipe
Taste? The light, floral flavor of lavender and sweet blueberries is a perfect pairing. The lavender icing is just sweet enough. Lavender and blueberry are such a great combination.
Smell? I love the light scent of butter, cinnamon, and cloves that comes from these scones once you remove them from the oven. It’s such a great scent!
Are these easy to make? Scones aren’t particularly hard to make, they just have a lot of steps.
Would I make them again? I definitely will! I really love this flavor combination.
Ingredients
- Flour All-purpose works best in this recipe.
- Sugar Granulated sugar is what we use, and not too much. We don’t want the scones to be too sweet.
- Butter Unsalted and VERY cold. If you use salted, just omit the salt called for in the recipe.
- Egg Helps bind everything together.
- Baking Powder Gives rise to our baked goods, helping to increase the fluff factor.
- Greek Yogurt Adds moisture and richness to scones. If you don’t have Greek yogurt, you can use regular yogurt.
- Milk Adds moisture to our scones.
- Lavender and Vanilla Extract Adds the perfect flavor to our scones, along with blueberries. Also goes in the icing.
- Blueberries The aforementioned blueberries, it’s best to use frozen in this recipe. They hold up a bit better than using fresh. If you only have fresh, that will work.
- Cinnamon and Cloves This spice combination tastes really great in this recipe.
- Salt Brings the flavors together.
- Powdered Sugar The base of the icing. Don’t use regular sugar as it won’t mix well to form the icing.
Tips and Tricks
How to Make Blueberry Lavender Scones
First, you’ll want to line a large baking sheet with a silicone mat or parchment paper. Then, you’ll want to cube your butter and set it in the freezer while you prepare the other ingredients.
Add the dry ingredients to a mixing bowl and set aside. Whisk the wet ingredients together in a mixing bowl. Add the egg first and whisk it for about one minute, then whisk together the rest of the wet ingredients. Using a pastry cutter or two forks, cut the butter into the dry ingredients until it resembles pea gravel. I personally find the pastry cutter easier to use for this task.
Add the wet ingredients to the dry ingredients. Fold in the blueberries until the mixture comes together and the dough forms crumbly chunks. At this point, I like to use my hands to work the dough into a dough ball. The dough may seem a little dry, but it will become more moist as the blueberries release some of their juices. You may find that you need to add a bit more flour, as I did. The dough ball was a bit tacky, so I added more flour slowly, about 2 tablespoons that I patted into the dough ball.
Once you have formed your dough ball, split it in half to form two dough balls. Flatten the dough balls into 6 inch discs on the baking sheet. Cut the discs into 6 (mostly) even triangles. Move the triangles two inches apart from each other to allow the sides to bake up properly.
Pop those babies in the fridge for 20 minutes while you clean up. Preheat the oven to 400 F. After 20 minutes, bake the scones for 20-22 minutes until the tops are golden brown. Each oven is different, so keep an eye on the scones. While the scones are baking, make the icing.
Remove the scones from the oven once they are done and let them sit for 10 minutes before turning them out onto a baking rack to cool completely. Drizzle the icing on the cooled scones and enjoy! Yum! Although I prefer to wait until the scones are cooled before drizzling on the icing, there is definitely something to be said about icing on warm scones. It will make it more runny though, but the warm scones will be worth it!
Look at that beautiful purple coloring! That’s from blueberry juice. I love the tiny blueberry seeds that got into the icing from using real blueberries. They add a distinct, beautiful look.
Other Recipes to Try
- Orange Ginger Scones with Vanilla Glaze
- Apple Cinnamon Scones with Maple Glaze
- Blueberry Scones with Lemon Glaze
- Vanilla Scones
- The Ultimate Triple Chocolate Scones
Frequently Asked Questions
Store in an airtight container in the fridge for 5 days, or in an airtight container on the counter for 3 days.
Yes! Wait till scones are cooled down completely. Then wrap them in plastic wrap, then in foil, and store in a freezer safe container for up to 3 months. You can also freeze them before baking. Form the discs, then wrap in plastic wrap and tinfoil. Store in a freezer safe container for 3 months. When ready to bake, if baking from frozen, add 1-2 minutes to the baking time. You can also thaw out in the fridge overnight and bake at the regular time.
Yes, these are perfect for making ahead of time, though you want to save the baking until right before you want to serve them. Make the discs, then wrap in plastic and store in an airtight container in the fridge overnight. Slice and bake in the morning at the regular time.
You have most likely overworked your dough. Work the dough just enough for the dough to come together and form the dough ball. Also, be sure you refrigerate the scones to let the gluten relax and the butter remain cold. This also helps the scones rise and be light and fluffy.
Blueberry Lavender Scones
Ingredients
- 2 1/4 cup all-purpose flour
- 8 tablespoons unsalted butter, COLD
- 1 egg
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon milk
- 1 teaspoon lavender extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup frozen blueberries
Instructions
- Line a baking sheet with a silicone mat or parchment paper. Cube the butter and set in the freezer while you prepare the other ingredients.
- Sift the dry ingredients together. (2 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon cloves, and 1 teaspoon cinnamon) Whisk together the wet ingredients. (1 large egg, 1/2 cup yogurt, 1/4 cup milk, 1/2 teaspoon lavender extract, and 1/2 teaspoon vanilla extract) I like to first whisk the egg for one minute.
- Using a pastry cutter, or two forks, cut the butter into the dry ingredients until it resembles pea gravel. Add the wet ingredients to the dry ingredients. Fold the 1 cup of blueberries in and mix until the mixture starts coming together. It will be a bit crumbly. This is ok. At this point, I like to form the dough ball with my hands. You may or may not need to add a bit of extra milk at this point as the blueberries will provide some extra moisture. If the mixture seems too wet, add a bit of flour to make it a bit less sticky, but not too much. A little goes a long way.
- Once you form the dough ball, split it in half to form two dough balls. Flatten them into 6-inch discs on the baking sheet. Cut the discs into six (mostly) equal pieces. Pull the pieces about 2 inches apart so the sides don't bake up too soft.
- Place the scones in the fridge for 20 minutes. Preheat the oven to 400 F. I like to use this time to clean up.
- After 20 minutes, bake the scones for 20 minutes, or until the tops are golden brown. Every oven is different, but 20 minutes has always yielded me with perfectly golden scones.
- While the scones are baking, make the glaze. In a small bowl, mix together 3/4 cup powdered sugar, 1 tablespoon milk/heavy cream plus 1 teaspoon, and 2 teaspoons of vanilla extract.
- Once the scones are done baking, let them rest for 10 minutes before turning them out onto a baking rack to cool completely. You want to be sure the scones are completely cool before adding the glaze or it will just melt off. I just use a spoon to drizzle the glaze onto the scones. I do recommend sneaking one while it's still warm. Yum!
Notes
- Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
- If using salted butter, omit the salt in the recipe.
- You can choose to either cube the butter or use a box shredder and shred it.
- To freeze scones, wait till scones are cooled down completely. Then wrap them in plastic wrap, then in foil, and store them in a freezer-safe container for up to 3 months. You can also freeze them before baking. Form the discs, then wrap them in plastic wrap and tinfoil. Store in a freezer-safe container for 3 months. When ready to bake, if baking from frozen, add 1-2 minutes to the baking time. You can also thaw out in the fridge overnight and bake at the regular time.
Nutrition
About Author
