Lavender Scones

After visiting Capay Lavender Farm, I knew the first thing I was going to make with lavender was going to be scones. It was a bit of a no-brainer as my scone recipes have the same basic ingredients, such as, flour, sugar, baking powder and salt, plus either butter or olive oil and heavy cream. Having this foundation makes it very simple to change it up a bit and vary the flavor profile. And, since I have never used lavender in my cooking, I thought I would start with a recipe that I was fairly confident would work.


I first met Sherry, the owner and “FarmHer” as she calls herself, at the California Honey Festival. All of her lavender is organic and is grown, harvested and distilled on site.






During the Annual Lavender Festival (late May) you can even cut your own lavender. However, it was her story and spirit that convinced me to plan a trip to the farm. She planted her first lavender field when she was 64 years “young” and she had no farming experience! She is an inspiration and her farm is beautiful.

There’s just something about the tender crumb and subtle sweetness of a good scone that makes any morning special. A perfectly baked scone will look done on the edges, (not wet) be a light golden-brown and be moist inside. Scones are a breakfast favorite and the perfect coffee and tea-time treat. If you have never baked with lavender, consider this recipe to be your starting point. I think you will be pleasantly surprised.


  • 2 cups flour
  • 1/4 cup lavender sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest, finely grated
  • 6 tablespoons cold unsalted butter
  • 3/4 cup heavy cream
  • Sparkling sugar (for topping)
  1. In a large bowl, (or food processor) combine the flour, sugar, baking powder, salt and lemon zest.
  2. Cut the butter into small (1/2-inch pieces). If you’re using the processor, pulse until mixture forms large coarse crumbs (the size of peas). By hand: cut in the butter with a pastry blender or two knives to form the large crumbs.
  3. Add the cream, stir until dry ingredients are moist.
  4. Using your hands, form the contents into a ball (it won’t seem like dough yet, but once you form a ball, it sticks together and becomes dough).
  5. Turn the dough ball onto a work surface, divide into 3 smaller balls of equal portions.
  6. Cut each ball into 4 pieces. Sprinkle with sparkling sugar.
  7. Place on a parchment-lined baking sheet, bake in a 425* oven for 13-14 minutes (until golden brown).
Cooking with Lavender
Immaculate Heart of Mary