Lavender Scones – & Lavender Sugar

These Lavender Scones were inspired by a wedding favour. You know, those little gifts that the wedding guests get to take home as a keepsake.

Lavender Scones
Lavender Scones

My lovely daughter got married this summer. It was a beautiful wedding, but I had forgotten just how much work goes into planning, and organizing a wedding! So many decisions to make, so many details to remember. To make it even more work, my girl decided to DIY most of the decor and favours. (Thanks, Pinterest!) So,I spent one weekend painting 50 mason jars. (Those were the table vases). And another one making up 100 miniature succulent gardens. And another painting tiny birdhouses. I'm exhausted just remembering it all. In the end, everything worked out beautifully, and was worth every minute of time and effort.

One of the easiest favours that we made were little jars of lavender sugar and lavender salts with buds harvested from my garden. They're pretty and worked great with her country style wedding theme.

A Few Ways to Use Lavender Salts & Lavender Sugar

And, these jars are useful for lots of things besides making Lavender scones. Lavender is know for it's calming and relaxing qualities. Both the salt and sugar can be used as an exfoliating scrub. The scent of lavender salts sprinkled into your bath is like being at the spa. And lavender salts are nice on grilled meats or veggies along with some lemon. And you can sweeten your tea with lavender sugar to add a lovely floral note. There are a lot of other great uses for this fragrant herb. Check out this post on for more info about The Benefits of Lavender

How to Make Lavender Salts & Lavender Sugar

It's so simple. Each 1/2 pint jar of sugar contains 1/2 cup of sugar and 2-3 tsp of dried lavender buds. Mix up the jars a couple of weeks before they would be used, so that the lavender infuses the sugar or salt. The result will be a subtle, but unmistakable scent and flavour.

Lavender Sugar

Lavender Adds Elegance

Since we still had some of these little jars of lavender sugar, I was inspired to make lavender scones. Lavender has a subtle, floral herb flavour (and no, it doesn't taste like soap), which is a great addition to these flaky, buttery scones. The lavender also adds a touch of elegance to ordinary scones, making them perfect for a brunch or tea time treat. (See how I used my mother in law's fine china here?) These scones are perfect served warm with butter or honey.

Love Lavender? Then try it in a refreshing Lavender Lemonade, or a delicious Lavender Yogurt

How to Make Lavender Scones


Lavender Scones

Yield: 8 Scones


  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp dried lavender buds
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup, plus two tbsp cold butter, cut into cubes
  • 1/2 cup buttermilk or use milk, cream or almond milk plus one tbsp lemon juice. Stir and let sit while you mix up your dry ingredients, then reserve one tbsp for brushing on the scones.
  • 1/2 tsp vanilla extract


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Whisk together flour, sugar, lavender buds, baking powder, salt, and baking soda
  4. Using a pastry blender, or your fingers, combine butter with dry ingredients until it resembles course cornmeal
  5. Add vanilla to your buttermilk (or buttermilk substitute of milk plus lemon juice)
  6. Add wet ingredients to dry ingredients and combine. Turn dough onto a lightly floured surface and knead quickly until dough takes shape. Pat dough into a rectangle shape. Cut the rectangle lengthwise and then each rectangle in half. Cut each piece diagonally in half so that you end up with eight triangles. Transfer pieces to baking sheet.
  7. Brush the top of each scone with the liquid you are using, and sprinkle with sugar and lavender buds.
  8. Bake for 15 minutes until golden.
  9. Cool on a rack.


Where to get dried Lavender buds? Where we live, lavender is everywhere, and grows like crazy on our property. But if it doesn't grow where you live, you can often find it in specialty spice or herb shops, and can also buy it online if you Google it. It's not an ingredient that can be substituted.

Lavender Scones
Lavender Scones


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13 thoughts on “Lavender Scones – & Lavender Sugar

  1. Colleen, is this a new look for your blog? Looks great, new or not. You don’t look old enough to have a married daughter. Must be your food….
    Everything looks so appetizing and inspiring.

  2. Lovely scones! I’ve never baked with lavender, but this would be a good way to start. It would taste great with honey!

  3. So pretty! Culinary lavender has such a delicate flavour and I imagine it would be fabulous in these scones. I must try that sugar scrub. I have about 30 large lavender plants that I just let the bees enjoy. Time to put it to other uses, too!

  4. I love the look of your scones, which seem to be buttery and flaky/crumbly and not -the word I use more often to describe the majority of them- “cakey”. I happen to love scones, really really love them but cannot stand the ones that taste like a piece of moist cake. Hence, I am going to try yours, I have culinary grade lavender (lavender sugar as well) and a want for some good scones. Thank you! 🙂 P.s. Congratulations on your daughter wedding and for making it d.i.y.!

    1. Nicoletta, thank you and I agree about the “cakey” scones. I like them to be light and crumbly like a true scone. I hope you do try these, and thanks for the congrats. This post is a couple of years old, and now I have a one month old baby grandaughter!

    1. Hi Megan, Simply use the same quantity of lavender sugar as sugar in the recipe, and leave out the lavender, which is what I did with these scones. Good luck with the recipe, and I would love to hear how it turned out for you! 🙂

      1. I failed! I mixed up baking powder and soda when I was. Measuring. The burned, with 5 min left in the cooking time and had a chemical after taste. To tired to try again today, but I will soon!

        1. Megan, so sorry to hear that! Don’t feel bad, though; we’ve all had our kitchen failures. Watch the baking time next time, as the recipe is only a guideline. Oven temperatures can vary and altitude is sometimes a factor. So I would set your timer for 10 minutes early just to check. Good luck next try! 🙂

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