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up close shot of homemade lavender scones
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3.77 from 21 votes

Lemon and Lavender Scones

Fresh, citrusy, light and fluffy these lavender and lemon scones just scream spring, and are absolute perfection when paired with a nice cup of hot tea
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Sweet
Cuisine: Sweet
Servings: 10 scones
Calories: 113kcal


  • 2 ¾ cups white whole wheat flour
  • 1 tbsp baking powder
  • 3 tbsp white sugar plus more for sprinkling
  • 2 tbsp coconut sugar
  • ¼ tsp salt
  • ¼ cup coconut oil softened
  • 1 tsp dried lavender
  • 1 ¼ cup milk of choice plus more for brushing, I used coconut
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest plus more for serving
  • 1 tsp pure vanilla extract
  • coconut butter for serving


  • Preheat oven to 425F and line a baking sheet with some parchment paper
  • Add the flour, baking powder, sugars and salt to a large bowl and mix to combine. Add in the softened coconut oil and work through with fingertips until the mixture resembles sand
  • Add the lavender and combine. Make a well in the middle of the mixture, add in the milk, lemon juice, lemon zest and vanilla and stir to combine
  • Pop ⅓ cup scoops of the mixture onto the prepared baking sheet, brush with some milk and sprinkle a little bit of sugar on top
  • Pop into the oven and cook for about 14 mins, or until golden on the bottom
  • Serve as is, or with a drizzle of coconut butter and some extra lemon zest on top


Store in an airtight container at room temperature for up to 3 days.
To freeze: freeze in a single layer on a baking sheet. Once frozen, transfer to a Ziploc bag or freezer-friendly container and freeze for up to 3 months.
TIP: to amp up the lavender flavour, try adding a drop of lavender essential oil (make sure the oil you are using is safe for consumption first.)


Calories: 113kcal | Carbohydrates: 12.5g | Protein: 2.1g | Fat: 6.4g | Saturated Fat: 5.8g | Cholesterol: 3mg | Sodium: 75mg | Fiber: 0.9g | Sugar: 6.1g