Lavender White Chocolate Scones
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These tender, buttery lavender scones with white chocolate a perfect Spring brunchtime treat. Bake these up for Mother’s Day, or a Sunday brunch. You can freeze these and bake them later making them a stress-free brunch treat.
This past month I traveled to Savannah, Georgia for a few days to get out of this February New England weather. Savannah is a beautiful walking city with some seriously gorgeous architecture. But as you probably guessed I also wandered into as many bakeries as I possibly could.
The first day there we wandered into a coffee shop called, The Coffee Fox. They had some wonderful bakery treats including these lavender white chocolate scones. Lavender white chocolate?! Call me inspired.
I had to, of course, get home and bake up my own version. And I’m so glad I did. The lavender and white chocolate pair well together. I stirred some fresh lemon zest in. Because lemon + lavender = no brainer.
I finished these scones with a simple lemon glaze recipe that I think I use on just about everything. So are you ready? Let’s bake up some scones!
Ingredients For These Lavender Scones
- All purpose flour – this type of flour works perfect in scones. It has a mid range protein content so making for a perfectly tender scone.
- Baking powder – this is a quick bread by definition meaning it gets it rise (quickly) from a leavening agent such as baking powder as opposed to a yeast bread for example. And baking powder and baking soda are NOT the same thing. So don’t swap one for the other. You can read all about baking powder vs. baking soda here and really nerd out on some baking science.
- Sugar – Granulated sugar is what I used. But I’m guessing brown sugar would also be delicious.
- Lavender – Of course, you need a lavender for these! You may be able to find dried lavender in your store, but you can also buy it online which is what I did. Lavender can be powerful, so you want to make sure to not add too much. I found 2 teaspoons was perfect.
- Salt – As always, I add a little salt to my baking recipes to help balance the sweetness.
- Butter – I always use unsalted butter while baking. Different brands can use varying amounts of salt in their salted butter making it hard to control the salt. And make sure your butter is COLD, COLD, COLD. This makes for a flaky scone (similar to making pie dough).
- White Chocolate Chips – I added a 1/2 cup of chocolate chips. Be sure to stir these in before you add the heavy cream.
- Lemon Zest – Fresh lemon zest is where it’s at. Lavender can be quite pungent and floral, and lemon helps to cut through all that.
- Heavy Cream – I used heavy cream for richness. Again, make sure it’s cold!
How To Make These Lavender Scones
When I finally do remembering hearing about scones, I always remember hearing the word, DRY, with them. How sad for scones! And so false! If you haven’t ever tried making scones for the same reasons I always had, because they just didn’t sound appealing I suggest you give them a try. They do not require a mixer, just your mixing arm, a bowl, a whisk, spatula, and pastry cutter.
To make the dough, it is as simple as whisking together your dry ingredients.
Then you want to cut in your butter into the bowl. It’s easier if you cube the butter first up into the bowl.
Then using your pastry cutter, cut the butter up until the butter is pea-sized, crumbly, but still visible.
Like so…
Bring on the lavender and white chocolate…
You will still visible pieces of butter in the bowl and that’s what you want. Those butter pieces will help to create a flaky tender scone in the end. They will melt, and the water in the butter will steam and push apart the flour layers.
Once the butter is pea-sized and cut in properly, you want to stir in your lavender and white chocolate chips. And then stir in the heavy cream.
Cut the scones…
From there, you turn your dough onto your counter, knead the dough until it comes together and then pat into a circle.
…and cut into wedges. You want 8 equal sized wedges (basically cut ’em like you would a pizza). Easy peasy.
Add icing…
Or don’t. That’s your call. But please do. Because it’s totally worth it.
Just whisk up a little confectioners sugar, vanilla extract, and lemon juice.
Then drizzle away….you won’t regret it.
Tips For Making These Lavender Scones:
- Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it’s best to use a kitchen scale.
- Make sure to use cold butter for the scones. You want butter that doesn’t get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
- And cold cream! You want the cream to be cold as well so it doesn’t warm up the butter. So COLD, COLD, COLD. Got it? Good. Moving on…
- Knead the dough. You want to knead the dough together a few times to bring the dough together. But then stop kneading. Overkneading can cause a tough textured scone.
- Add a bit more cream. If your dough is not coming together and seems dry, add a teaspoon of heavy cream to the dough.
Can I Make These Without A Pastry Cutter?
Yes, yes, and YES! If you don’t have a pastry cutter then cube the butter up as normal. Then toss it in the flour. Once the butter is coated in flour, go ahead and with your fingertips (ONLY – you don’t want your warm hands melting the butter) squish the butter into smaller and smaller pieces.
Easy peasy. No special tools required.
Why is my scone dough dry?
Sometimes even as careful as you can measure, your dough will be on the dry side. I made batch after batch while working at a bakery and sometimes I needed to add a touch of extra cream to the dough.
Blame the weather. I usually do. Just add a bit more cream and knead the dough together.
How Do You Store Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days.
How Long Do Scones Last?
I like them of course fresh out of the oven. But they can last 1 to 2 days properly stored at room temperature.
You can also keep them store in the refrigerator for up to a week.
Or better yet freeze them! Freezing desserts is my secret to always having baked goods at my fingertips.
Can You Freeze Scones?
Oh yes! That’s what I love about scones. Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Then once frozen, wrap in either plastic wrap or store in a plastic bag in your freezer for up to 3 months. I like to do both to ensure they don’t have freezer burn.
Then when ready to bake, no need to thaw, just bake frozen. You will just need to tack on a few extra minutes of baking time.
Can I Make These Half Sized?
I do this by cutting the 8 wedges and then cutting those in half again.
These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.
More Recipes To Try
Tools Needed To Make These Scones
- Pastry Cutter
- Mixing Bowls
- Pastry Mat
So hopefully I have inspired you to go ahead and whip your own batch of lavender white chocolate scones.
Your brunch guests will thank you. As they lick their fingers and reach for another scone.
If you love this recipe, let me know and leave me a comment and star rating below!
And if you love to bake, and want to dive into more recipes like this – from making pies, to perfect muffins, and even a fool proof chiffon cake then be sure to enroll in my Ultimate Baking Bootcamp class!
Lavender White Chocolate Scones
Ingredients
For the scones
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 2 teaspoons dried lavender
- 1 teaspoon lemon zest
- ½ teaspoon table salt
- 5 tablespoons cold unsalted butter cut into ¼-inch cubes
- ½ cup (85 g) white chocolate chips
- 1 cup (240 ml) heavy cream
For the powdered sugar icing
- 1 cup (114 g) confectioners (powdered) sugar
- 3-4 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Preheat your oven to 425oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, salt, baking powder, lavender, and lemon zest.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Stir in white chocolate chips with a rubber spatula.
- Add heavy cream. Stir in heavy cream with a rubber spatula until a shaggy dough is formed.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart.
- Bake the scones. Bake for 18-22 minutes. Remove from the oven and cool on a cooling rack.
- Make Icing. In a small bowl, whisk together the icing ingredients. Drizzle over cooled scones before serving.
Notes
- Tools: mixing bowl, cookie sheet, parchment paper or silicone baking mat, spatula, silicone baking mat
- Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it’s best to use a kitchen scale.
- Make sure to use cold butter for the scones. You want butter that doesn’t get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
- And cold cream! You want the cream to be cold as well so it doesn’t warm up the butter. So COLD, COLD, COLD. Got it? Good. Moving on…
- Knead the dough. You want to knead the dough together a few times to bring the dough together. But then stop kneading. Overkneading can cause a tough textured scone.
- Add a bit more cream. If your dough is not coming together and seems dry, add a teaspoon of heavy cream to the dough.
- How to store: Store leftover scones in an airtight container at room temperature for up to 2 days. You can also keep them store in the refrigerator for up to a week. Or better yet freeze them! Freezing desserts is my secret to always having baked goods at my fingertips.
These were amazing! Love the flavors, texture and fact that it’s a very light sweet taste. Perfect with a cup of coffee. Instead of patting them in a circle and cutting them into wedges I baked them in a scones pan at 400 degrees for 18 min and they were perfect. This will be my go to recipe when Im craving a scones! Thank you for sharing your recipe.
These were just unbelievably perfect. I froze a few so that I wouldn’t eat them all today. I’ve been trying to use up my lavender from last year’s harvest and have made this wonderful lemon lavender shortbread, but scones were perfect with breakfast. They had the perfect amount of sweetness. I only made 6 cause I just didn’t cut with proportions in mind. Thanks for the recipe 🙂
Aw I’m so glad you loved them Whitney! And yes freezing them is smart 😉