These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.

Marilyn
prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • Stir baking soda and yogurt together in a bowl.

  • Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.

  • Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.

  • Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.

  • Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.

  • Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

Nutrition Facts

206.61 calories; 3.26 g protein; 23.49 g carbohydrates; 11.29 g fat; 43.93 mg cholesterol; 314.18 mg sodium.Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

Anonymous
02/15/2014
Maybe the most delicious scone I've ever had in my life. I used whole wheat flour in the picture I posted above. Had to add a tiny bit extra moisture but I'm not the most accurate flour measurer. Also extended my cook time a bit to about 18 minutes. They are so fluffy and awesome even though whole wheat. The lemon yogurt with baking soda was a great idea! I also upped the lavender a bit but maybe wouldn't have to. I used about three teaspoons and they're very strong.
(6)

Most helpful critical review

Anonymous
10/14/2017
The lavender should be finely chopped to release more of that flavor and the lemon yogurt and zest overpowered the lavender so there was no balance of flavors. Also the texture was not that of a scone - this was too moist. Next time I will use an authentic scone recipe omit the lemon yogurt and use lemon juice and zest maybe even organic extract and chop the lavender.
17 Ratings
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  • 4 Rating Star 4
  • 2 Rating Star 2
Anonymous
02/15/2014
Maybe the most delicious scone I've ever had in my life. I used whole wheat flour in the picture I posted above. Had to add a tiny bit extra moisture but I'm not the most accurate flour measurer. Also extended my cook time a bit to about 18 minutes. They are so fluffy and awesome even though whole wheat. The lemon yogurt with baking soda was a great idea! I also upped the lavender a bit but maybe wouldn't have to. I used about three teaspoons and they're very strong.
(6)
Anonymous
02/04/2014
This recipe was great! I divided it in half and realized very near the end but I didn't have a lemon so I used orange zest but lemon yogurt. I'm enjoying a scone right now and it is delicious! If you're looking for suggestions I would bake them a little longer. I would also add a little more lavender!
(2)
Anonymous
07/12/2015
Was looking for a lavender recipe to use fresh lavender from our CSA. These scones were so easy and delicious! I used lavender leaves instead of flowers because it's what I have. Subbed half whole wheat flour and did not have lemon yogurt so used plain yogurt juice of 1 lemon.
(2)
adafoodie
06/26/2016
Delicious and quick to put together. I shredded the frozen butter and will do that from now on. We really didn't taste the lavender but loved the lemon. I used a lot less sugar and lemon juice and had plenty of glaze. Will definitely use the recipe again. I think a few blueberries along with the lemon would be yummy.
(1)
christine1
08/28/2016
This is a fantastic recipe! I just made a batch exactly as written and they are just delicious. Fluffy with nice subtle hints of the lavender and lemon.
(1)
Rose Fournier Smith
09/06/2014
We really enjoyed them. I used half white and whole wheat flour. Would try a little more lavender next time. Will make them again for sure.
(1)
RENA
03/31/2016
I didn't have lemon yogurt so I used vanilla. I didn't have lemons so I used orange zest. The scones were very good but I think they would be better made as directed. Gonna have to get some lemon yogurt! I patted the dough out as for biscuits and cut them with a 2" round cutter. They were really cute.
(1)
BabsinTN
07/31/2018
These are wonderful! I have made several times I follow the recipe as is and they always come out perfectly. Try the "Perfect Lemon Curd" recipe on Allrecipes along with my suggestions on that one. Clotted cream is so easy. You can order NON ultra pasteurized heavy cream from Whole Foods pour into glass baking dish and bake at 175 degrees for twelve hours (overnight). Cool skim off the clotted cream and refrigerate. You can cook with the remaining cream or bake a little longer to get more clotted cream.
Pamela J.a. Cervantes
10/10/2017
I made a lemon drizzle to pour over it and scattered lavender seeds on top Very pretty plus telling what was in the scones.