Blueberry Lavender Scones: A Delightful Summer Treat

I’ve included some videos below for those who prefer to watch rather than read.

Blueberry lavender scones are a tasty twist on a classic treat. They mix the sweet, tangy flavor of blueberries with the gentle floral notes of lavender. You can make these scones easily at home with simple ingredients like flour, butter, sugar, and fresh blueberries.

These scones are perfect for breakfast, brunch, or afternoon tea. The burst of blueberry flavor pairs well with the subtle lavender taste. You can top them with a simple glaze or enjoy them plain. They’re sure to impress your family and friends!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make blueberry lavender scones:

• 2 1/4 cups all-purpose flour
• 1/2 cup cold butter, grated
• 1/2 cup sugar
• 1/3 cup yogurt
• 1 cup fresh blueberries
• 1 tablespoon dried lavender buds
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup milk

Can’t find some ingredients? Try these swaps:

• Use Greek yogurt instead of regular yogurt for extra richness.
• Swap frozen blueberries for fresh ones.
• No lavender? Use lemon zest for a different but tasty flavor.

Want to make it vegan? Here are some ideas:

• Replace butter with cold coconut oil.
• Use plant-based yogurt and milk.
• Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Remember, these changes might affect the texture a bit, but your scones will still be yummy!

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, mix flour, sugar, baking powder, salt, and dried lavender. Cut cold butter into small cubes and add to the dry ingredients. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs.

Gently fold in fresh blueberries. Make a well in the center and pour in cold buttermilk. Stir just until the dough comes together.

Turn the dough onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges and place them on your prepared baking sheet.

Brush the tops with a little extra buttermilk and sprinkle with sugar if you like. Bake for 15-20 minutes until golden brown. Let cool slightly before serving.

Enjoy your homemade blueberry lavender scones with a cup of tea or coffee!

Tips, Tricks & Storing

Freeze your butter before grating it into the flour mixture. This helps create flaky layers in your scones.

Use fresh blueberries for the best flavor. If using frozen, don’t thaw them first to prevent bleeding into the dough.

Don’t overwork the dough. Mix just until it comes together to keep your scones light and tender.

Chill the shaped scones for 15-30 minutes before baking. This helps them hold their shape better in the oven.

Brush the tops with cream or milk before baking for a golden crust.

Let scones cool on the baking sheet for 5 minutes before moving to a wire rack.

To store, keep scones in an airtight container at room temperature for 1-2 days.

For longer storage, freeze baked scones for up to 3 months. Reheat in a 300°F oven for 10-15 minutes.

You can also freeze unbaked scones. Bake straight from frozen, adding a few extra minutes to the bake time.