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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

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

207 calories; 11.3 g total fat; 44 mg cholesterol; 314 mg sodium. 23.5 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(6)

Most helpful critical review

Rating: 2 stars
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. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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. Read More
(6)
Rating: 5 stars
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. Read More
(6)
Rating: 5 stars
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! Read More
(2)
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Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
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. Read More
(1)
Rating: 4 stars
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. Read More
(1)
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Rating: 5 stars
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. Read More
(1)
Rating: 5 stars
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. Read More
(1)
Rating: 5 stars
01/06/2016
Can I use this recipe in my book I'm writing about scones?! I love this so much that I really want to add it and your account would be mentioned when I say where I got it from! Read More
Rating: 2 stars
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. Read More