Lavender Blueberry Scones Featured Image

Lavender Blueberry Scones

Course: Breakfast, Brunch, Snacks, Tea
Cuisine: American, British
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 large scones
Calories: 511kcal
Author: Dini @ The Flavor Bender
Tall, soft, flaky and packed with blueberries, these Lavender Blueberry Scones with lemon glaze are irresistible! The only blueberry scone recipe you will need. 
Easy - Making scones is easy, but I would recommend trying cream scones first. This recipe has the addition of blueberries that can make handling the dough trickier compared to classic cream scones.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
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Ingredients

Lavender Blueberry Scones

  • ¼ cup white sugar
  • 2 ½ tsp dried lavender culinary grade
  • 14 oz AP flour about 3 cups
  • 1 tsp salt
  • 4 tsp baking powder
  • 4 oz unsalted butter chilled and cut into ½ inch cubes
  • 2 cups wild blueberries fresh or frozen (OR you can use 1 1/2 cups of regular blueberries)
  • 1 ¼ cup heavy cream

Blueberry Lemon Glaze

  • ¼ cup blueberries
  • Juice from 1 lemon about 2 - 3 tbsp
  • 6 oz of confectioner's sugar about 1 ½ cups

Instructions

Lavender Blueberry Scones

  • Place the sugar and lavender in a clean spice grinder, blender or food processor. Process until the lavender is finely chopped and mixed with the sugar.
  • Place the flour, baking powder, salt and lavender sugar in a large bowl. Whisk to combine.
  • Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour.
  • Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. If you're using frozen grated butter, then you only need to toss the butter in the flour.
  • Add the blueberries (frozen or fresh) and lemon zest, and toss to coat in the flour-butter mix.
  • Add half of the cream to the flour-butter mixture and use a fork to mix it in. There will be big clumps of wet dough.
  • Add the rest of the cream and stir it into the flour using a fork. When all the cream has been stirred in, there should be lots of wet clumps of dough, but also some dry spots of flour.
  • Line your work surface with a piece of parchment paper and lightly flour it. Keep some extra flour at hand if needed.
  • Turn the dough out onto the lightly floured parchment paper. Bring the pieces together to form a rough dough in the shape of a large rectangle.
  • Use the parchment paper to help fold the dough over itself in half. Repeat again to fold the dough into quarters.
  • Use the parchment paper to gently pat the dough into a square or rectangle. Fold over in half again.
  • Lightly flour the dough, and flatten it out into a 7-inch circle, evenly tall (just over 1 inch in height).
  • Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges.
  • Transfer the parchment paper onto a baking sheet/tray or plate. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. You can leave the scones overnight in the freezer as well. See recipe notes on how to store scones in the freezer for longer.
  • Preheat oven to 400°F / 200°C. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each.
  • Brush the tops of the scones with a little milk, and then sprinkle raw sugar on top (only if you’re not making the glaze).
  • Bake in preheated oven for 20 minutes, or until the tops are a nice golden color (25 minutes if baking from frozen). Then turn off the oven, and allow the scones to sit in the warm oven for a further 5 - 10 minutes to make sure they bake all the way through.
  • When they have cooled down a little, drizzle the blueberry lemon glaze (or plain lemon glaze) on top, and serve with butter.

Blueberry Lemon Glaze

  • Place the blueberries in a bowl and mash them with a fork. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. Pass the blueberry lemon mix through a fine sieve to remove the pulp. You should now have a bright, purple-pink juice
  • Place the confectioner’s sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. You can have it as thick or as thin as you like.
  • Cover and set aside until needed.

Notes

Freezing blueberry scones for later
Keep the scones in the freezer for a few hours until frozen. Once frozen, transfer the scones into an air-tight container or freezer bags. Since they are frozen, they will not stick together.
When you're ready to bake them, preheat the oven first. Then remove the frozen scones from the freezer and keep them on a parchment paper-lined baking tray. Brush the tops with milk and bake the scones straight from frozen. When the scones have puffed up, and golden brown in color, turn off the oven and let them sit in the warm oven for a further 5 - 10 minutes.

Nutrition

Serving: 1scone | Calories: 511kcal | Carbohydrates: 65g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 310mg | Potassium: 355mg | Fiber: 2g | Sugar: 24g | Vitamin A: 916IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 3mg