These lavender blueberry scones are a wholesome twist on a classic teatime treat—soft, flaky, and bursting with juicy blueberries.
Infused with calming lavender and finished with a zesty blueberry-lemon glaze, they’re both comforting and refreshing.
Packed with fiber, natural antioxidants, and healthy fats from cream and butter, they make a satisfying indulgence without being overly heavy.
Perfect for everyday baking, meal prep, or a delightful weekend brunch.
Soft and Flaky Lavender Blueberry Scones
Equipment
- 1 spice grinder or small blender
- 2 Large mixing bowls
- 1 pastry cutter (or fingertips)
- 1 fork
- 1 sharp knife
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 fine sieve
- 1 small whisk
Ingredients
For the Scones:
- 50 g ¼ cup granulated sugar
- 2 ½ tsp dried culinary lavender
- 400 g 3 cups all-purpose flour, spooned and leveled
- 1 tsp salt
- 4 tsp baking powder
- 115 g 1 stick / 4 oz unsalted butter, chilled and cubed
- 225 g 2 cups wild blueberries, fresh or frozen (or 1 ½ cups regular blueberries)
- 296 mL 1 ¼ cups heavy cream
For the Blueberry Lemon Glaze:
- 30 g ¼ cup fresh blueberries
- 30 –45 mL 2–3 tbsp freshly squeezed lemon juice
- 170 g 1 ½ cups confectioner’s sugar
Instructions
- Create the Lavender Sugar: Place the granulated sugar and dried lavender into a small spice grinder, blender, or food processor. Pulse until the lavender buds are finely ground and fully blended into the sugar. The mixture should be fragrant, slightly purple-speckled, and uniform in texture. This infused sugar will carry a gentle floral note throughout the dough without being overpowering.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and your freshly prepared lavender sugar. This step ensures that the leavening agent is evenly distributed and the lavender flavor is woven throughout the flour. Set the bowl aside.
- Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter (or your fingertips if preferred), cut the butter into the flour until the mixture resembles coarse crumbs. Aim for a combination of small pea-sized bits and slightly larger hazelnut-sized chunks of butter. These varying sizes of fat pockets will create flaky, layered scones once baked. If using frozen grated butter, simply toss the shreds into the flour until coated.
- Incorporate the Blueberries: Gently add the blueberries to the flour-butter mixture. If using frozen berries, do not thaw—this prevents them from bleeding too much color into the dough. Lightly toss the berries so they are evenly coated in flour. This coating helps keep them suspended in the dough rather than sinking to the bottom during baking.
- Add the Cream Gradually: Pour in half of the heavy cream and stir with a fork until the mixture begins to clump. Add the remaining cream and continue mixing until the dough looks shaggy, with moist clumps and some dry flour patches. At this stage, avoid over-stirring—your dough should look messy, not smooth. A rough dough means a light, tender scone.
- Shape the Dough with Folds: Lay a large piece of parchment paper on your work surface and dust it lightly with flour. Turn out the dough onto the paper and begin pressing it together into a loose rectangle. Using the parchment to assist, fold the dough in half, then fold it again into quarters. This folding process creates natural layers inside the scones. Pat the dough back into a rectangle or square, fold once more, and then gently flatten into a 7-inch circle about 1 to 1¼ inches thick.
- Cut into Wedges: Dust a sharp knife with a little flour to prevent sticking. Slice the dough circle into halves, then quarters, and finally cut each quarter in half again to yield 8 wedges of equal size. Handle the dough gently—press straight down with the knife rather than sawing, which can compress the edges and hinder rising.
- Chill Before Baking: Transfer the parchment paper with the cut scones directly onto a baking sheet or tray. Separate the wedges slightly so they aren’t touching. Cover loosely with plastic wrap and place in the freezer for at least 15 minutes. This chilling step firms up the butter, helping the scones rise tall with flaky layers. For convenience, the scones can also be kept frozen overnight.
- Preheat the Oven: While the scones chill, preheat your oven to 400°F (200°C). A properly heated oven is essential for getting that initial burst of steam which helps the scones puff up beautifully.
- Bake the Scones: Remove the scones from the freezer and place them on a parchment-lined baking sheet, leaving about 1½ inches of space between each wedge. Brush the tops with a light coating of milk for a golden crust. If you prefer a more rustic finish and are skipping the glaze, sprinkle with coarse sugar before baking. Bake for 20–25 minutes, or until the tops are golden brown. If baking from fully frozen, allow closer to 25 minutes. Once baked, turn off the oven and leave the scones inside for an extra 5–10 minutes to ensure they bake through without over-browning.
- Prepare the Blueberry-Lemon Glaze: While the scones are baking, mash the blueberries in a small bowl with a fork. Add the lemon juice and let the mixture rest for several minutes to draw out the juices. Strain through a fine sieve, pressing to extract as much liquid as possible, leaving the pulp behind. In another bowl, place the confectioner’s sugar and whisk in the blueberry-lemon juice one tablespoon at a time until you reach your desired consistency. A thicker glaze will set firmly, while a thinner one will drizzle lightly.
- Cool and Glaze the Scones: Once the scones are baked, transfer them to a cooling rack and let them rest for about 10–15 minutes. This cooling time prevents the glaze from melting into the warm scones. Drizzle generously with the blueberry-lemon glaze, letting it drip down the sides. Serve warm with butter, or let them cool completely before storing.
Notes
- Always use chilled butter and keep it in cubes—this ensures flaky, tender layers in your scones.
- Toss blueberries in a bit of flour before mixing into the dough to prevent them from sinking and bleeding color.
- Do not overmix; a shaggy dough yields soft, airy scones. Overworking can make them tough.
- Fresh or frozen wild blueberries can be used; frozen is preferable for consistency in shape and color.
- The dough can be prepared ahead and frozen, making it perfect for meal prep or last-minute baking.
- Adjust the blueberry-lemon glaze consistency to your preference—thicker for a frosting-like effect or thinner for a light drizzle.
Chef’s Secrets for Perfect Scones
For bakery-quality scones at home, the key is temperature and layering.
Always keep butter cold, and fold the dough gently; this creates natural layers that puff beautifully in the oven.
Using wild blueberries enhances flavor and sweetness, while the lavender sugar adds a delicate, fragrant note.
For an even taller rise, chill the cut scones before baking—this allows the butter to stay solid until the oven’s heat causes it to steam and lift the dough.
Finally, resist the urge to overmix; it’s the gentle handling that gives scones their tender crumb and flaky texture.
Serving Suggestions for Maximum Enjoyment
Lavender blueberry scones are versatile and pair beautifully with both sweet and savory accompaniments.
Serve warm with butter or a dollop of cream cheese for a classic treat.
For a sophisticated brunch, pair with a mild honey, lemon curd, or fresh fruit salad.
They also go well with herbal teas such as chamomile, green tea, or Earl Grey, which complement the lavender’s floral notes.
These scones are ideal for breakfast, tea time, or even as a light dessert.
Storage Tips to Keep Fresh
Scones are best enjoyed fresh, but they store well for convenience.
Once cooled, keep them in an airtight container at room temperature for up to 2 days.
For longer storage, freeze unbaked wedges on a tray first, then transfer to a freezer-safe bag for up to 2 months.
To bake from frozen, brush with milk and bake directly—no need to thaw.
Baked scones can also be frozen and reheated in the oven for 5–10 minutes to regain their crisp, golden tops.
Avoid microwaving, as this can make them dense and chewy.
Frequently Asked Questions
1. Can I use regular blueberries instead of wild blueberries?
Yes! Regular blueberries work well, but wild blueberries are smaller, sweeter, and less watery, which helps prevent the dough from becoming soggy.
2. Can I skip the lavender if I don’t have it?
Absolutely. The lavender adds a delicate floral note, but the scones will still be delicious without it. You could also try a tiny bit of lemon zest or vanilla extract for added aroma.
3. Can I make scones ahead of time?
Yes! You can shape and freeze the unbaked scones for up to 2 months. Bake them straight from frozen, brushing with milk, and they will rise perfectly.
4. How do I make the glaze less sweet?
Use slightly less confectioner’s sugar and more lemon juice. You can adjust gradually until you reach a tart yet balanced sweetness.
5. Can I use a different type of flour?
All-purpose flour works best for a tender crumb. Whole wheat flour can be used, but expect denser scones and a slightly nuttier flavor. You could also try a 50/50 mix for a healthier option without sacrificing too much texture.
