Apple Lavender Scones



  • 3 firm apples, peeled and cored
  • 1 1/2 cup flour
  • 1/4 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tbsp dried lavender buds
  • 3/4 cup cold unsalted butter, cut into cubes
  • 1/4 cup heavy cream
  • 2 large eggs (1 for batter, 1 for egg wash)
  • Turbinado sugar (for topping)
  • Lavender honey for pairing

Fall weekends are meant for strolls under the falling leaves, curling up with a good book, but especially for baking. Start up your oven and warm up your kitchen with some freshly baked scones.

These apple lavender scones have just the right amount of fall flavor with crisp, seasonal fruit, but they also make us think of warm summer breezes with the floral and slightly spicy taste of lavender.

You'll want to enjoy these fresh out of the oven, with a warm mug of organic tea. While these scones are irresistible on their own, we suggest pairing them with a jam, or even extend the lavender flavor with some lavender honey.

Apple Lavender Scone Prep

When making scones, it’s important to use work with very cold butter. Otherwise, you’ll find yourself with a sticky, unmanageable dough.

Apple Slices

Dry apples until they are soft to the touch and slightly golden. By mixing on the dough on low just until it comes together, you’ll avoid releasing too much of their moisture.

Apple Lavender Scone - Batter


Preheat oven to 375°F.

Rinse, peel and core apples into small pieces (about 1/8 inch thick chunks). Place apples on a baking sheet lined with parchment paper and bake until dry, about 20 minutes.

Meanwhile, place dried lavender flowers in a small bowl and pour the cream over top to infuse. Set aside. When the apples are finished, remove from the oven and allow to cool.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In the bowl of a stand mixer, add the cold butter slices, apples, lavender-infused cream and one egg. Pour in the dry ingredients and mix on low speed using the paddle attachment, until combined. As an alternative to an electric mixer, work the ingredients together with your hands.

Turn out dough onto a floured surface and form the dough into a 1 inch thick round with a rolling pin. Cut into 6 wedges and place onto a parchment paper-lined baking sheet. In a small bowl, gently whisk the remaining egg and use a brush to give the scones an egg wash. Sprinkle generously with turbinado sugar.

Bake for 25-30 minutes until beautifully golden. Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm with fresh jam or honey.

What are you baking in your kitchen this weekend? If all else fails, sign up for one of our bakery classes and perfect your technique with one of our expert bakers!

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Apple Lavender Scones

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