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Fluffy Lemon Lavender Scones Recipe Easy Homemade with Creamy Clotted Cream

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Light, fluffy scones infused with lemon zest and dried lavender, topped with creamy clotted cream for a perfect balance of floral and citrus flavors. Easy to make and ideal for brunch or a cozy breakfast.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 2 teaspoons dried culinary lavender buds, finely crushed
  • Zest of 2 medium lemons
  • 1 cup (240 ml) heavy cream, plus extra for brushing
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons fresh lemon juice
  • Clotted cream, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, crushed dried lavender, and lemon zest until fragrant.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract (if using), and fresh lemon juice until combined.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined; the dough will be sticky but hold together. Avoid overmixing.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a 9-inch (23 cm) round about 1-inch (2.5 cm) thick without over-kneading.
  7. Cut the round into 8 equal wedges and place them spaced apart on the prepared baking sheet.
  8. Lightly brush the tops of the scones with a little heavy cream for a golden finish.
  9. Bake for 18-22 minutes until puffed and golden, checking after 15 minutes to avoid overbaking. The scones should feel firm but spring back lightly when pressed.
  10. Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature with a generous dollop of creamy clotted cream.

Notes

Keep butter cold and cut into flour until coarse crumbs form to ensure flaky scones. Avoid overmixing dough to keep scones tender. Use fresh baking powder for best rise. Brush tops with cream for golden finish. Store leftovers in airtight container for up to 2 days or freeze for up to 3 months. Reheat in oven to refresh texture. Variations include adding blueberries, using honey lemon glaze, or swapping lavender for herbs.

Nutrition

Keywords: lemon scones, lavender scones, fluffy scones, clotted cream, easy scones, brunch recipe, floral baking, lemon lavender

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