Our own Jessica Petersen recently shared a couple of her favorite scone recipes and we thought they were so good, we had to pass them along! Even though they share most ingredients, the bold flavors of Lavender and Lemon Thyme respectively, give these two scones unique and wonderful flavors!

Lavender Scones & Lemon Thyme Scones


  • 2 cups all-purpose flour
  • ½ cups granulated sugar
  • 1 TBS baking powder
  • ½ tsp kosher salt
  • ½ cup very cold unsalted butter, cut into small cubes
  • 1 egg, cold
  • ½ cup cold buttermilk
  • 1 TBS fresh squeezed lemon juice
  • ½ TBS lemon zest
  • For Lavender Scones: 2 tsp dried lavender
  • For Lemon Thyme Scones: 1 TBS Lemon Thyme, coarsely chopped


  • ½ cup powdered sugar
  • For Lavender Scones: 1 tsp dried lavender
  • For Lemon Thyme Scones: 1 tsp Lemon Thyme, finely chopped
  • ¼ tsp lemon zest
  • 1 TBS fresh squeezed lemon juice


  1. Preheat oven to 425° F. Line baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl mix the flour, sugar, baking powder, and salt. Mix until fully combined.
  3. Add dry ingredients into food processor.
  4. While the food processor is on add the cold cubed butter. Mix until ingredients look like small grains of sand and butter is fully incorporated. If you don’t have a food processor that’s totally okay. Just cut the butter into the dry ingredients with a fork or pastry cutter until incorporated.
  5. In a separate bowl mix together the egg, buttermilk, lemon juice, lemon zest, and dried lavender OR chopped Lemon Thyme.
  6. Add the wet ingredients into the dry until combined. Please be careful not to over mix. This will cause the scones to be tough.
  7. Pour the dough out onto a floured surface. Knead until dough no longer sticks to the surface. This process should only be about 4 or 5 times. If dough looks a little too wet, add just a bit more flour until it forms a nice smooth dough.
  8. Form the dough into a circle about 1 inch thick. Cut into 8 triangles.
  9. Place scones on prepared baking sheet. Brush lightly with buttermilk. This will help remove excess flour from the dough and give the scones a glossy finish.
  10. Bake scones at 425° F for 15-18 minutes until golden brown on the edges. Rotate pan halfway through the cooking process.
  11. Remove scones from pan and allow to fully cool before adding glaze.
  12. To make the glaze: mix together powdered sugar, dried lavender OR Lemon Thyme, lemon zest, and lemon juice. The powdered sugar should be fully incorporated. It will be a light spreadable glaze. If it appears too thick add a dash more lemon juice. If too thin add more powdered sugar. The glaze is not a specific science, have fun with it.
  13. Once the scones have fully cooled apply the glaze with a spoon. It should be a nice light layer on top.
  14. Now it’s time to enjoy your hard work.

Pro Tips:

  • Keeping the butter, egg, and buttermilk cold helps with the flakiness of the scones
  • Pre portioning the dry ingredients and wet ingredients before you mix the cold items in helps the process move faster and keeps the dough from being too warm.
  • You can switch out half/half or heavy cream for the buttermilk.