Blueberry Lavender Scones with Lemon Glaze are crispy on the outside, soft and fluffy on the inside, and made with fresh juicy blueberries and lavender extract.

They are an easy summer treat that takes very little time to assemble. They can be prepped ahead and refrigerated or frozen overnight for a low-effort morning treat.

Blueberry Lavender Scones arranged in a circle on a white marble board with lavender petals, fresh blueberries, and white flowers.

I spent a few months learning the ins and outs of baking scones. I’ve experimented with making scones with sourdough discard in these Strawberry Sourdough Scones, Blueberry Sourdough Scones, and Sourdough Pumpkin Scones. I’ve worked through the differences in water content in blueberries vs. strawberries and scones without fresh fruit.

I’ve made scones with heavy cream and compared them to ones made with buttermilk (hint: heavy cream is better), and I’ve thought through ingredients to make them taste richer and more satisfying, like adding an extra egg yolk.

With all this experience, I’ve created this recipe for delicious Blueberry Lavender Scones and included plenty of tips below.

Jump to:

🪻Baking with Lavender
🛒 Ingredients
📝 How to Make Blueberry Lavender Scones with Lemon Glaze
✏️ Tips for Baking Scones
🍴 How to Prep Ahead, Serve, Store, and Freeze
💖 If You're Looking for More Delicious Scones and Breakfast Treats, You May Love These
Blueberry Lavender Scones with Lemon Glaze

🪻Baking with Lavender

There are two main ways to bake with lavender:

Lavender Extract: I prefer using lavender extract. It adds lavender flavor without adding lavender petals, which affects the texture and consistency of the baked good. Lavender extract can be hard to find at grocery stores, but it can be purchased online via Amazon. I use a brand called Kate Naturals Pure Lavender Extract Food Grade.
Dried Lavender Petals: I’ve baked using food-grade dried culinary lavender petals, but the petal granules more or less stay intact in the baked good, and I don’t like how it affects the texture. You also need to add a fair amount of dried lavender to get a strong enough flavor in the final result. I’ve used Anthony’s French Lavender Premium Petals Imported From France via Amazon.

🛒 Ingredients

Below are the ingredients needed to make Blueberry Lavender Scones with Lemon Glaze.

Heavy Cream: Heavy cream has a high fat content, which adds flavor to the scones.
Eggs: Use large eggs, pasture raised if possible. Adding an extra egg yolk also adds more flavor.
Vanilla Extract: Use real vanilla extract. Costco sells a large bottle that is quite a bit less expensive per unit volume.
Lavender Extract: This can be purchased online via Amazon. I use a brand called Kate Naturals: Pure Lavender Extract Food Grade.
Flour: Use all purpose flour, unbleached.
Sugar: The recipe calls for ½ cup granulated sugar. With this amount of sugar, the scones will be mildly sweet. Adding the lemon glaze makes it sweeter.
Salt: To balance flavor.
Baking Powder and Baking Soda: Leavening agents. Check the expiration date to make sure they are fresh.
Butter: If possible, use frozen butter. Then grate the frozen butter and incorporate it into the dry ingredients. Using frozen grated butter helps to create lighter, fluffier scones because the butter releases steam as it melts in the scones in the oven. It's also easier to grate frozen butter than it is to dice butter into small cubes and incorporate with your hands or use a pastry blender. I use salted butter, not unsalted butter.
Blueberries: The blueberries also burst in the scones in the oven, adding steam and extra water content, creating moist, flavorful scones. I recommend using fresh blueberries rather than frozen blueberries, but frozen would work in a pinch. Do not thaw frozen blueberries before incorporating them into the dough.

Lemon Glaze:

Lemon Juice: Use fresh lemon juice to make the glaze, but if you don’t have a lemon, you can use maple syrup, like in this Maple Glaze recipe. Feel free to zest the lemon beforehand and add the lemon zest to the scone dough for even more flavor.
Powdered Sugar: Add powdered sugar to make the glaze thicker, or add a tiny bit of water or lemon juice to thin out the glaze as needed.

📝 How to Make Blueberry Lavender Scones with Lemon Glaze

Below are the step-by-step instructions and photos for how to make Blueberry Lavender Scones with Lemon Glaze.

Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A medium bowl with the wet ingredients combined and a large bowl with the dry ingredients combined.

Step 1. Wet Ingredients: In a medium bowl, combine the heavy cream, egg, egg yolk, vanilla extract, and lavender extract.

Step 2. Dry Ingredients: In a separate bowl, combine flour, sugar, salt, baking powder, and baking soda.

The dry ingredients with the frozen grated butter added and the bowl with the wet ingredients added to make the scone dough.

Step 3. Frozen Grated Butter: Use a box grater to grate the frozen butter. Grate about half the butter and toss it with the flour mixture, then grate the remaining half and toss with the flour mixture (otherwise the butter tends to clump up).

Step 4. Combine Wet and Dry Ingredients: Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. Do not overmix.

Tip: Overmixing encourages gluten development in the flour, which is great if you want to make a chewy pizza crust, but not great if you want soft and tender scones.

The scone dough in the bowl with the blueberries added and the dough pressed into a 8 inch circle and divided into 8 slices.

Step 5. Add the Blueberries: Add the blueberries and gently combine with the dough. Be sure to get the blueberries evenly distributed throughout the dough (but try not to smush them in the process).

Step 6. Shape the Scones: Turn the dough out onto a lightly floured surface. Shape the dough into a large circle that is 8 inches in diameter and 1 inch thickness. I use my hands, but you could also use a rolling pin. Use a bench scraper or sharp knife to divide the dough into 8 slices, being careful not to damage the work surface.

The scones on a baking sheet brushed with heavy cream before baking and the fully baked scones after coming out of the oven on the baking sheet.

Step 7. Prep the Scones: Place the scones on a large baking sheet or sheet pan and place the baking sheet in the freezer for 15-20 minutes.

Tip: Freezing the scones before baking them helps them to keep their shape when baked in the oven, rather than spreading out. It also helps to give the scones a crispy outer crust (and fluffy interior).

Preheat the oven to 400°F. Remove the scones from the freezer and brush the top of each scone with extra heavy cream.

Step 8. Bake the Scones: Bake the scones at 400°F for 16-17 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

While the scones are cooling, make the lemon glaze. In a small bowl, combine the lemon juice and powdered sugar. Drizzle the lemon glaze over the scones.

Tip: If the glaze is too thick, add a small amount of lemon juice to thin it out. If the glaze is too thin, add powdered sugar to thicken it. Wait until the scones have cooled (they can still be a little warm) before adding the glaze, or the glaze will melt.

✏️ Tips for Baking Scones

Extra Egg Yolk: Many scone recipes call for 1 egg. I like to add an extra egg yolk to add extra richness and flavor to the scones.
Heavy Cream vs. Buttermilk: I've made scones with heavy cream and compared them with ones that I've made with buttermilk. The ones with heavy cream taste richer and fuller, as heavy cream has a much higher fat content. They were also crispier on the outside than those made with buttermilk.
Cold Ingredients: Keeping the ingredients cold (and freezing them briefly before baking), particularly the butter, helps to create fluffier scones that don't overspread.
Don't Overmix: To prevent tough, dense scones, do not overmix the dough.
Limit Extra Flour: Do not add too much flour when shaping the scones, as this will contribute to drier scones.
Don't Overbake: Scones are temperamental, and baking them even 1 minute too long can lead to scones that are dry. Keep a close eye on the scones while they are in the oven, and keep in mind that all ovens are different, and your scones may need a minute or two more or less than the stated time.
Brushing the Scones: You can brush the scones with heavy cream, or with the extra leftover egg white, or with nothing at all. I've done all three, but I prefer brushing scones with heavy cream for the shiny and beautifully imperfect texture it creates. Using the egg white creates a glossier, more perfect-looking scone. Not brushing the scones at all will still yield great scones, they just won't have that same shiny look.

Blueberry Lavender Scones placed in a circle on a white marble board drizzled with lemon glaze.

🍴 How to Prep Ahead, Serve, Store, and Freeze

To Make Ahead: The scone dough can be made ahead, divided into slices, and either kept in the fridge overnight or in the freezer for up to 3 months. It's a great way to ease up pressure if making these for a special occasion or a holiday like Mother's Day or Father's Day.
To Serve: Serve warm either on their own, drizzled with lemon glaze, dusted with powdered sugar, or sprinkled with lavender sugar or crunchy turbinado sugar.
To Store: Store the fully baked scones in an airtight container at room temperature for up to 24 hours. Scones are best eaten the same day, but they will hold up until the next day. If you have leftovers on day 3, I recommend reheating the scones in the oven or toaster oven and slathering them with butter.
To Freeze: You can also freeze the already baked scones (though it's better to freeze them before you bake them). Reheat in the oven or toaster oven to get that crispy exterior.

💖 If You're Looking for More Delicious Scones and Breakfast Treats, You May Love These

If you've tried this Blueberry Lavender Scones Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Every comment helps!