These blueberry lavender scones are perfect for breakfast or an afternoon treat — tender scones studded with juicy blueberries and finished with a sweet, lightly floral lavender glaze.
I’m excited to share these blueberry lavender scones to brighten your morning table.
These scones are packed with blueberries and topped with a delicate lavender glaze. They have the comforting flavor of a blueberry muffin but are less sweet, with a soft, tender crumb and a lovely icing finish.
So fun!
The blueberry and lavender combination is one of my favorites. Lavender can be added in a couple of ways: dried culinary lavender flowers or lavender extract. Dried flowers lend a classic floral note, and I often use them for syrups and infusions. Lavender extract is great for baked goods because it distributes the flavor evenly through the batter, which can be harder to achieve with whole dried flowers. Both options keep a long time in the pantry so you can enjoy lavender treats whenever you like.
I don’t usually think of scones as dessert — more like breakfast dessert. These are ideal for brunch, afternoon tea, snacks, or even a late-night sweet bite. They’re substantial enough for a weekend breakfast but light and delicate, too.
Enter: breakfast dessert.
They stay moist for several days, so you can make a batch to enjoy throughout the week. The texture is not dry; the scones remain tender and flavorful, and the glaze gives a pretty finishing touch.
Make these for a special breakfast or a relaxed brunch. If you like, keep a little extra glaze on hand — it’s delightful by the spoonful.
These scones trace back to a recipe that changed my mind about scones years ago. The result here is tender, flaky, and full of blueberry flavor. They’re wonderful warm from the oven or cooled and glazed.
And yes — you might find yourself savoring the glaze with a spoon.
Blueberry Lavender Scones
Blueberry Lavender Scones
12 scones
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon lavender extract (optional)
- 1 1/2 cups blueberries
- Melted butter for brushing
Lavender glaze
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk (more if needed)
- A drop of light pink or purple food coloring, if desired
- Optional: culinary lavender flowers for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and cut or rub it into the dry ingredients with your fingers, a fork, or a pastry blender until the mixture resembles coarse crumbs. If you like, stir in 1 teaspoon dried culinary lavender at this stage for extra floral notes.
- Make a well in the center and add the buttermilk, vanilla extract, and lavender extract (if using). Stir with a large spoon until a sticky dough forms. Gently fold in the blueberries.
- Turn the dough onto a floured surface. Divide into two portions and pat each into a 6-inch circle (or form one larger circle). Cut each circle into 6–8 wedges. Brush the tops with melted butter and place the scones on a baking sheet.
- Bake for 10–12 minutes for smaller scones, or about 15 minutes for larger scones, until lightly golden. Cool slightly before glazing.
Lavender glaze
- Whisk together the powdered sugar, vanilla, lavender extract, heavy cream, and milk until smooth. If the glaze is too thick, add milk 1 teaspoon at a time until you reach the desired consistency. Add a drop of food coloring for a pinkish-purple hue, if you like.
- Drizzle the glaze over cooled scones and sprinkle with culinary lavender flowers, if using.
Did you make this recipe?
If you try it, consider sharing a photo of your scones and tagging the source. Enjoy — and thank you for cooking along!
Delish.