Lavender Glazed Blueberry Scones.
These blueberry lavender scones are a lovely breakfast or afternoon snack! Bursting blueberry scones topped with sweet lavender glaze. Delish!
I have the prettiest blueberry lavender scones to brighten up your breakfast table!
These bursting blueberry bites of love and blanketed with a sweet and slightly floral glaze that tastes amazing. Scones with summer fruit are one of my favorite things and I can hardly handle how delicious these are! It’s like a big bite of blueberry muffin, but not quite as sweet and with a lovely little icing on top.
I love the blueberry lavender combo. A few years ago, I made this blueberry ricotta cake with lavender glaze and it’s just fantastic.
Like my other favorite lavender treats, I have two ways of bringing in the lavender flavor. I’ve been making things with lavender for years now and initially, I only ever flavored things with the dried culinary lavender flowers. This is a great method and I do love the flowers. I have them on hand at all times.
It’s how I make my favorite lavender coffee syrup. It infuses a classic lavender flavor and is super good!
P.S. I never want to forget about this lavender latte ice cream either. OMG.
However, I have found lavender extract and I LOVE that too for baked goods. For things like cakes or cookies or even these scones, I find that it brings a lavender flavor throughout the treat that can be hard to achieve with the dried flowers. Both the flowers and the extract are pricey, but both last a really long time, so you can store them on hand and have lavender dessert any time you wish!
Speaking of, I never really consider scones to be dessert. Unless it’s, like, breakfast dessert. I mostly prefer savory breakfast dishes, but then after breakfast I still want a bite of something sweet.
Enter: breakfast dessert.
It’s just like that!
These are perfect for breakfast dessert, or regular old breakfast if you’re not a crazy person like I am. They are great for brunch, afternoon tea or snacks or even real dessert at night.
I’ll save you the rambling story that I’ve told ten million times before – how I grew up hating scones and then a friend made this recipe 15+ years ago which changed my life. But it is true, and I can say with absolute certainty that these scones are not dry at all. Their texture is wonderful and the other thing I love is that they stay fresh for a few days.
You can make a batch for summer breakfast for the week!
And maybe just enjoy that glaze with a spoon.
Blueberry Lavender Scones
Blueberry Lavender Scones
- 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 cups cold butter, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon lavender extract, optional
- 1 ½ cups blueberries
- melted butter, for brushing
- 1 1/4 cups of powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 2 tablespoons heavy cream
- 2 1/2 tablespoons milk
- a drop of light pink or purple food coloring, if you wish
- optional: culinary lavender flowers
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2-3 minutes and do this with my fingers. (Note: you can also add in 1 teaspoon of dried lavender flowers here, if you want to flavor the scones with the flowers!)
- Make a well in the center and add in buttermilk, vanilla extract and lavender extract (if using it). Mix with a large spoon until a dough forms and comes together – it will be sticky! Stir in the blueberries. Make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges. Brush each with some melted butter. Place the scones on a baking sheet and bake for 10 to 12 minutes – or about 15ish minutes for larger scones. Top with the lavender glaze before serving.
- To make the lavender glaze, whisk all ingredients together until smooth. If it seems too thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple! Drizzle on top of the cooled scones. Sprinkle the glaze with the lavender flowers.