Lavender Vanilla Bean Scones

Print Friendly Version Print Friendly Version

One of our favorite things about being a foodie is experiencing new trends in the culinary world. Today, more and more chefs are experimenting with flavors and fusing odd ingredients to make recipes new and exciting. Their talent to innovate has brought a new perceptive to foodies like us. We decided to also reinvent a dish by changing up our classic scone recipe, giving it a modern, hip twist.

Don’t be turned off the lavender. Like oregano, dried lavender has a sweet floral note. It adds just a touch of something different without being overpowering. The lavender pairs perfectly with the earthy tone of the vanilla bean and the crisp flavor of the lemon curd. This is an exceptional recipe for a baby shower, bridal shower or mother’s day brunch.

Ingredients:Lavender Vanilla Bean Scones

  • 3 cups all-purpose flour plus more for surface
  • ¾ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp dried lavender buds (culinary lavender)
  •  1 tsp kosher salt
  •  ½ tsp baking soda
  •  1 1/2 sticks cold butter, cut into cubes
  •  1 cup milk
  •  2 tsp lemon zest
  •  1 vanilla bean, split and seeds scraped
  •  2 tbsp raw sugar
  •  1 egg, beaten with a splash of water
  •  1 ½ cups lemon curd


Preheat oven to 425 and line 2 baking sheets with parchment paper.

Add the first 6 ingredients to a large food processor. Give the food processor a pulse or two to combine ingredients. Add butter and continue to pulse until it becomes the consistency of wet sand.

In a medium prep bowl, whisk milk with zest and vanilla seeds in a small bowl. Add wet ingredients to dry ingredients. Stir until a dough forms.

Transfer to a lightly floured surface; knead until dough forms into a ball, about 5 turns. Shape the ball into a rectangle. Use a biscuit cutter (choose the size that you want your scones to be) to cut out rounds. Place rounds on the baking sheets.

Brush each round with egg and sprinkle with raw sugar. Bake until scones are golden, 13–15 minutes depending on the size. Transfer to wire racks; let cool. Slightly warm the lemon curd in the microwave. Transfer to a piping bag or a ziplock bag with one corner slit. Drizzle lemon curd down over top each scone.

TAGS: , , , ,


You can be the first one to leave a comment.

Leave a Comment