Lavender Blueberry Scones

Lavender Blueberry Scones


  • 2 3/4 cup all purpose flour
  • 1/2 cup white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp Terre Bleu Dried Culinary Lavender Bud
  • 3/4 cup cold, unsalted butter
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 1/4 cup buttermilk, for garnish
  • 1/4 cup icing sugar (for icing)
  • 2 tbsp water or milk (for icing)



  1. Preheat oven to 425°F (210°C). Place rack at top of oven. Line a baking sheet with parchment paper. 
  2. In a large bowl, combine four, sugar, baking powder, baking soda, salt and lavender bud. Mix well.
  3. In a food processor, add the cold butter and process until butter is in pea sized pieces. Alternatively, if you do not have a food processor - grate the cold butter and mix well to coat in flour.  
  4. Add the buttermilk and mix until just combined.
  5. On a lightly floured surface, use a rolling pin to roll out the dough into a 16 inch (45 cm) square. 
  6. Place the blueberries on top of the dough. Roll the dough into a log so that all the blueberries get trapped in the middle. Flatten the dough by pressing it until it is a thickness of about 1.25 inch (3 cm). 
  7. Cut the dough into rectangles. Cut each rectangle in half into a triangle. 
  8. Place scones on prepared baking sheet. 
  9. Brush the scones with the extra buttermilk.
  10. Bake for 18 minutes or until tops are golden brown. Let cool.
  11. Mix icing sugar and water together until smooth. If it it too runny, add more icing sugar one tablespoon at a time. If too thick, add more liquid a few drops at a time. Drizzle on cooled scones and sprinkle with lavender bud. 

© 2020 Terre Bleu Lavender Farm Inc.