Total Time
1hr 45mins
Prep 20 mins
Cook 1 hr 25 mins

I saw this recipe in the May 2007 issue of Sunset Magazine and just had to post it! After suggestions from Mikekey and Alskann I have halved the amount of lemon zest and doubled the amount of lavender. Thanks for the help.

Ingredients Nutrition


  1. In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
  2. Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
  3. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
  4. Turn dough onto a floured surface and knead 3 to 5 times.
  5. Form dough into a 6-inch wide circle. Cut into 6 wedges. Arrange wedges 2 inches apart on a baking sheet and bake until golden, 20 to 25 minutes.


Most Helpful

Yum! I served these with homemade lemon curd, I loved the lavender flavor in these scones. They were a little dry, but they were still very good. I did'nt strain the lavender I just kept it in and they looked really pretty. Thanks for the great recipe!

Cupcake-Princess May 18, 2010

These had a great texture and lightness, but the lemon overhadowed the lavender. I used lemon zest, as per instructions from cookiedog, but I think 1 tablespoon would have been plenty, and maybe MORE lavender in the infusion. As a LEMON scone they were delicious! I will try these again, though, and might put in some fresh lavender flowers, besides the infusion.

Outta Here May 28, 2007

Delicious! I served these with some lemon curd that complimented them nicely. The instructions are a little confusing, in that the ingredients call for fresh lemon juice but there is no mention of it in the directions. There is however an instruction to add the lemon zest that is not mentioned in the ingredients. I compromised and used both. I was a little disappointed that the lavender flavor was not very strong. Next time I will use more that a teaspoon I think. They were a big hit with my family, and we will definitely make these again!!!

Alskann May 26, 2007

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