Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious Lemon Lavender Poppy Seed Scones with an irresistibly sweet lemon glaze. Prepare to be amazed!
You might think I have my seasons confused as I post a lemon recipe with fall knocking on the door. Well, when it comes to food (especially sweets!), my cravings know no seasons. When something sounds good, I make it. I bake pumpkin bread in July, peach cobbler in December and my lemon cookies recipe in September. Why not?!
Seasons aside, you’re going to love these scones. They’re full of the most fabulous flavors that will leave your taste-buds refreshed yet salivating for more. The tartness of the lemon combined with the lightness of the lavender are a match made in scone heaven.
They’re crispy on the outside, buttery on the inside and made perfectly sweet with a simple lemon glaze. Great to bake for a weekend brunch or to brighten up any day of the week.
I love scones with a cup of coffee or hot tea as a mid-morning or mid-afternoon treat. There’s just something about the crumbly texture and subtle sweetness of a good scone that has a special place in my baked goods loving heart!
What Do I Need to Make Lemon Lavender Poppy Seed Scones?
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Cold unsalted butter, sliced
- Large lemons
- Poppy seeds
- Culinary dried lavender spice
- Milk
- Large egg
- Melted butter
- Confectioner’s (powdered) sugar
- Pastry blender
Every time I bake scones, I give myself such a hard time over why I don’t bake them more often. They’re so quick and easy. Simple ingredients + simple steps = stunning scones! Let me show you how…
The key to that crumbly-buttery-moist texture is the cold butter that’s cut into the flour so there’s little chunks and bits all throughout.
Let’s talk lavender for just a moment. Such a lovely and unique flavor to bake with. When baking with lavender, you’ll want to find it dried for culinary use in the spice section, not the floral department. I find mine in the bulk spice section of my market where I can buy just the amount I need each time. Here’s what it should look like…
The best thing about scones is that you get a fabulous pastry without having to knead the dough or let it rise. In fact, the less you mess with the dough, the better.
A quick stir with a spoon, a gentle gathering with your hands and a pleasing pat into a round disc and you’re near done.
The key to the crispness and crunch on the outside of the scone is baking them at 400°F after being brushed with butter and sprinkled with a little sugar.
Works like a charm…
Then comes the glaze. Although the scones still taste great without it, it’s a must. A sweet simple lemon glaze brings out all the flavors in the scone, especially the lavender, with such brightness and refreshment.
They’re light, luscious and oh so lovable!
We’ve officially got a few more weeks of summer to squeeze in these scones, but seriously, why not bake and enjoy them year-round?! Lemon lovers know no season!
Enjoy!
xoxo,
Lemon Lavender Poppy Seed Scones
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8
- Category: Breakfast
Description
Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious Lemon Lavender Poppy Seed Scones with an irresistibly sweet lemon glaze. Prepare to be amazed!
Ingredients
Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick or 8 tablespoons) cold unsalted butter, sliced
- 2 large lemons, zest and juice, divided (about 4 tablespoons lemon juice and 2 tablespoons lemon zest)
- 2 tablespoons poppy seeds
- 2 tablespoons culinary dried lavender spice
- 1/4 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons melted butter, for brushing
- more granulated sugar, for sprinkling
Glaze:
- 1 cup confectioner’s (powdered) sugar
- 2 tablespoons fresh lemon juice (from one of the lemons you used the zest of for the scones)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- Add the zest of both lemons to the mixing bowl along with the poppy seeds and lavender spice. Stir gently to combine.
- Make a well in the center of the mixture and add 3 tablespoons lemon juice, milk and egg. Stir with a spoon until mixture starts to come together and then gently and quickly mix with your hands until all flour is incorporated.
- Transfer the dough to a very lightly floured surface and form into a circle just under 1-inch thick. Cut into 8 wedges and transfer them to the prepared baking sheet. Brush the top of each scone with a little melted butter and sprinkle with a pinch of granulated sugar.
- Bake for 18-20 minutes, rotating baking sheet halfway through, until the scones rise and start to turn golden brown. Remove from the oven and let cool while you prepare the glaze.
- Glaze: In a small mixing bowl, whisk the confectioner’s sugar with 2 tablespoons fresh lemon juice until smooth and of drizzling consistency. Add additional confectioner’s sugar if glaze is too thin or lemon juice if it’s too thick.
- Once scones have cooled slightly, drizzle glaze evenly among them. Let set about 10 minutes before enjoying.
Dear Maegan, thank you so much for this wonderful recipe. Lemons and lavender, my favorites! and they turned out perfectly. For those who thought the temp was too high, 400 is a typical temperature for scones. An oven thermometer is helpful.
Hi, Deb! I am so happy they turned out just right and that you enjoyed them. I love lemon and lavender together, too! Thank you for sharing.
I have tried other recipes, and this one started off great but then was quickly not. 400° is entirely way too hot to bake these scones. And for 18-20mins?!?! Basically everything was great until I checked them at 18 mins and they looked like a dark brown sheet cake. Wasted ingredients, I will be stickingh to my original recipe.
Hi, Natalie. Oh, no! I’m so sorry it didn’t work out for you. This is a denser, heartier scone batter and I always bake mine for that length of time. Everyone’s oven heats a little differently, which I why I encourage checking/ rotating them and removing them once they’re golden brown.
Can these be made with lavender syrup instead of dried lavender?
Hi Caro! I haven’t tested the recipe with lavender syrup so I couldn’t say for sure how much you would need for the flavor to come through nicely. It’s certainly worth a try though. Enjoy!
Like others have said, the dough was a little sticky but I just added a little more flour until it felt easier to handle. Love this recipe. I was wondering if anyone has attempted to make these sugar free? Any suggestions? 1/4 cup sugar isn’t very much in the baking world lol so I’m thinking I could sub stevia with little issues but has anyone actually tried?
These scones turned out amazingly well. Your recipe may be the best I have ever baked from a Pinterest recipe. I’m baking ahead for Easter and can hardly wait to see what my family says. I used culinary lavender from Matanzas Creek Vineyard in Sonoma, CA and lemons we grow and use for limoncello. Both are strong and are wonderful together. Thank you very much for sharing.
Made these for the first time today. They were amazing! Followed the recipe to a T and they came out perfectly! I’m only upset that I pinned this last year and am just now baking them! Thank you for a wonderful recipe!
These were easy to make and turned out fantastic. Not only do they look beautiful, they taste delicious.