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Emily Fabulous » Recipes » Sweet Baked Goods

Lavender Sourdough Discard Scones with Lemon Glaze

Published: Jul 15, 2020 · Modified: May 21, 2023 by Emily · This post may contain affiliate links · 29 Comments

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lavender scone recipe pin.
lavender scone recipe pin2.

Lavender Sourdough Scones are easy to make and delicious. The floral lavender flavor and lemon glaze make them perfect for a party or an everyday treat. You can also make these Lavender scones without a sourdough starter and they are just as delicious!

lavender sourdough discard scone.
Jump to:
  • Why I Love This Recipe
  • What Lavender to Use in Baking
  • Other Ingredient Options For These Scones
  • How to Make Lavender Scones
  • What if I Don't Have a Sourdough Discard?
  • Butter Tips and Tricks for Scones
  • Expert Tips to Make the Best Scones:
  • Lavender Sourdough Scones with Lemon Glaze

Why I Love This Recipe

I love this Sourdough Discard Lavender Scone recipe because it puts my discard to good use and adds a subtle floral twist. The scones are tender, lightly sweet, and perfect with tea or coffee.

What Lavender to Use in Baking

All lavender is edible, however, I recommend culinary lavender because it has the best taste and is sweeter than regular lavender. Regular lavender is more bitter.

Most of the dried lavender for cooking you find in-store and online are culinary, but double-check the description or ask if you are not sure. I've found dried culinary lavender at my local grocery store in the bulk section and on Amazon.

You can also grow culinary lavender. I have a culinary lavender bush in my garden that I purchased at my local nursery!

dried lavender buds.

Other Ingredient Options For These Scones

These Lavender Sourdough Scones are not super sweet because of the sourdough and the lavender is the highlight of the pastry. If you like sweet scones, here are some other ideas for making these scones exactly the way you want them!

  • For a sweeter glaze, omit the lemon juice and add ½ teaspoon vanilla extract.
  • Another sweet option is to add white chocolate chips to the dough. They will become warm and melty in the oven and add an extra surprise to these delicious treats.
  • For additional crunch, add some walnuts to the dough before baking.
  • If you want more lemon flavor to balance the lavender, add some lemon zest to the dough and cut the lavender down to 1 tbsp.

How to Make Lavender Scones

flour mixture for scones.

Step 1: In a mixing bowl place the flour, sugar, lavender, baking powder, and salt and stir to combine.

grated butter and flour mixture for scones.

Step 2: Cut in the cold butter using a pastry cutter. If you don’t have one, a fork works too—just be careful with a food processor, as it can easily overmix the dough.

scone dough before cutting.

Step 3: Mix wet and dry ingredients until just combined—the dough will be a bit sticky. Transfer to a floured surface, shape into a ball, and press into an 8" wide, 1" thick disc.

lavender scone with cream and sugar before baking.

Step 4: Cut the disc into 8 pieces and brush with more heavy cream. You can sprinkle the top with coarse sugar and/or more lavender buds before baking.

baked lavender scone.

Step 5: The scones take about 16-20 minutes to bake and are best when served warm with the delicious lemon glaze on top!

lemon glaze for scones.

Step 6: Whisk together 2 tablespoon fresh lemon juice, ½ teaspoon lemon zest, and ½ cup powdered sugar for a quick, bright lemon glaze. It comes together in seconds and adds great flavor.

What if I Don't Have a Sourdough Discard?

Don't worry, you can still make these delicious Lavender Scones without a Sourdough Discard! Just add another ½ cup of all-purpose flour and another ½ cup of heavy cream in place of the 1 cup of sourdough starter. That's it!

Butter Tips and Tricks for Scones

My trick to incorporating cold butter with a pastry cutter is to grate the butter first! It makes cutting in cold butter so much easier.

And, you will read this a few times, make sure your butter is SUPER cold. This helps the scones rise and become nice and flaky.

Cold butter also prevents them from spreading too much while baking. After grating the butter, you can pop the bowl into the freezer for a few minutes if needed. Also, keep the butter in the fridge right up until you are ready to grate it and incorporate it into the dough.

grated cold butter in a glass bowl.
sourdough discard lavender scone.

Expert Tips to Make the Best Scones:

  • Make sure the butter is COLD! I know I keep saying this but it's one of the most important things to remember when making scones. This will ensure your scones rise and are slightly flaky or crumbly as scones should be.
  • Don't overmix the dough or your scones will be tough and dense.
  • Since everyone's oven is different, keep an eye on the scones as they bake. You want them to be slightly brown around the edges and on top. If you leave them in too long, the bottoms will burn. If the scones move easily on the pan and are no longer doughy, they are done.
  • I cut my scones into triangles because it's easy but you can make any shape you want! Make sure you give them enough room on the pan to rise and spread slightly.
  • Some people freeze their scones before they bake them to ensure the butter stays cold and the gluten has time to relax. This helps keep the scones from spreading and flattening. I skip this step because I'm impatient and usually make these for breakfast, but you can add this step in if you want.
  • You can freeze these ahead of time and then pull them out when you are ready to bake them.
  • Scones are always best when served right away, however, you can keep them in an airtight container and they will be good for another day or two before they become dry.
lavender scone with a latte.

If you get a chance to make these Lavender Sourdough Scones, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.

lavender sourdough discard scone.

Lavender Sourdough Scones with Lemon Glaze

These Sourdough Lavender Lemon scones are easy to make and so delicious. With a floral flavor and a bright lemon glaze, these scones are perfect for a party or any day of the week!
4.93 from 39 votes
Print Pin Rate Save Recipe Recipe Saved!
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 scones
Calories: 258kcal
Author: Emily
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Equipment

  • baking sheet
  • cooling rack
  • large mixing bowl
  • pastry cutter
  • grater

Ingredients

  • 1½ cups all-purpose flour
  • 3 tablespoon sugar
  • 2 tablespoon dried culinary lavender buds (extra for topping)
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 5 tablespoon unsalted butter, COLD
  • 1 cup sourdough starter
  • ½ cup heavy whipping cream (plus more for brushing on top)
  • 1 tablespoon raw sugar/Demerara sugar (optional)

Lemon Glaze

  • 2 tablespoon lemon juice
  • ½ cup confectioner powdered sugar
  • 1 teaspoon lemon zest (if desired)

Instructions

  • Preheat the oven to 425°F and prepare your baking sheet with parchment paper or a silicone mat.
  • In a mixing bowl place the flour, sugar, lavender, baking powder, and salt and stir to combine.
  • Grate the cold butter and add it to the flour mixture. Use a pastry cutter to create a crumbly mixture, just enough to combine everything but don't overmix or your scones will be dense.
  • In another mixing bowl, add the sourdough discard and heavy cream and stir together. Add the discard mixture to the flour mixture, and stir just until the dough comes together.
  • Pour the dough onto a lightly floured surface (not too much flour or your scones will be dry) and knead a few times until everything comes together into a ball. The dough will be just slightly sticky. Gently pat the dough into a circle about 8" in diameter and about 1" thick.
  • Cut the circle into 8 wedges. Place the scones on your prepared baking sheet. Brush the top of the scones with heavy cream, and sprinkle with coarse sugar and more lavender buds if desired.
  • Place the scones into the oven and bake for 16-20 minutes until the tops and edges are just starting to brown. Allow the scones to cool on the pan for a few minutes after baking.
  • While the scones are baking or cooling, make the lemon glaze by combining the lemon juice, powdered sugar, and zest in a small bowl. Whisk together and drizzle on top of the warm scones. You can always add more juice or powdered sugar for your desired sweetness and consistency.

Notes

    • For a sweeter glaze, omit the lemon juice and add ½ teaspoon vanilla extract.
    • Another sweet option is to add white chocolate chips to the dough. They will become warm and melty in the oven and add an extra surprise to these delicious treats.
    • For additional crunch, add some walnuts to the dough before baking.
    • If you want more lemon flavor to balance the lavender, add some lemon zest to the dough and cut the lavender down to 1 tbs.
    • Make sure the butter is COLD! I know I keep saying this but it's one of the most important things to remember when making scones. This will ensure your scones rise and are slightly flaky or crumbly as scones should be.
    • Since everyone's oven is different, keep an eye on the scones as they bake. You want them to be slightly brown around the edges and on top. If you leave them in too long, the bottoms will burn. If the scones move easily on the pan and are no longer doughy, they are done.
    • I cut my scones into triangles because it's easy but you can make any shape you want! Make sure you give them enough room on the pan to rise and spread slightly.
    • Some people freeze their scones before they bake them to ensure the butter stays cold and the gluten has time to relax. This helps keep the scones from spreading and flattening. I skip this step because I'm impatient and usually make these for breakfast, but you can add this step in if you want.
    • You can freeze these ahead of time and then pull them out when you are ready to bake the scones.
    • Scones are always best when served right away, however, you can keep them in an airtight container and they will be good for another day or two before they become dry.
    • Don't overmix the dough or your scones will be tough and dense.
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Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 39g | Protein: 3.5g | Fat: 10.3g | Saturated Fat: 6.3g | Cholesterol: 29mg | Sodium: 42mg | Potassium: 239mg | Fiber: 0.9g | Sugar: 14.2g | Calcium: 94mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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Comments

  1. Shayla says

    July 01, 2024 at 8:41 am

    5 stars
    Made and sold these for my local sourdough business and they are SO delicious and a huge hit! Perfect gift idea, summer or tea party treat!

    Reply
    • Emily says

      July 01, 2024 at 9:21 am

      That's great, Shayla, I'm glad they were a success!

      Reply
  2. Liz says

    June 26, 2024 at 7:32 pm

    5 stars
    These are amazing! Big fan favorite with my coworkers. Do you ever change things up with different scone flavors? Would love a fruity option like blueberry or raspberry to add to my rotation, too!

    Reply
    • Emily says

      June 27, 2024 at 9:29 am

      Hi Liz, I'm so glad you coworkers loved the scones you made! Yes, make some different versions of scones. I'll see if I can get a recipe up soon for something with fruit!😊

      Reply
  3. Katie says

    May 10, 2024 at 4:24 pm

    5 stars
    These are incredible and soo fun and easy to make! I can’t get enough of these and everyone who tries them loves them too! Thank you for sharing this! 🙂

    Reply
    • Emily says

      May 10, 2024 at 6:44 pm

      Thanks, Katie, I'm so glad you loved them!

      Reply
  4. Deanna Padilla says

    July 08, 2023 at 4:59 pm

    5 stars
    These are perfect! Great recipe. Everyone loves them. Light and fluffy. 💜💜💜

    Reply
    • Emily says

      July 08, 2023 at 7:28 pm

      Thanks, Deanna, that makes my day!🥰

      Reply
  5. Karen says

    June 13, 2021 at 4:49 pm

    5 stars
    Tried these lavender scones this morning and they are excellent! Used 2 T lavender as in the recipe and liked the flavor, added walnuts and used your lemon icing. Very light. It's nice to find recipes to use up sourdough discard!

    Reply
    • Emily says

      June 13, 2021 at 5:46 pm

      I'm so glad you liked these scones, Karen! They are one of my favorite ways to use up that discard and I bet those walnuts added the perfect crunch.

      Reply
  6. Mae says

    March 07, 2021 at 7:39 pm

    5 stars
    I can’t get enough of these scones!

    Reply
    • Emily says

      March 07, 2021 at 9:06 pm

      LOL, they are pretty addicting. I'm glad you enjoyed them.

      Reply
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4.93 from 39 votes (21 ratings without comment)

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Hi, I'm Emily! I'm excited to share my passions, experiments, and fun with you. I love to cook, bake, create recipes, mix cocktails and try new things!

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