Go Back
+ servings
Print Recipe
5 from 1 vote

Lavender White Chocolate Scones

These tender buttery scones are a perfect springtime brunch treat with dried lavender and sweet white chocolate stirred into the dough.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 390kcal


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


  • 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. 


  • 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.


Calories: 390kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 170mg | Potassium: 239mg | Sugar: 18g | Vitamin A: 655IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 1.6mg