Lavender white chocolate scones

This is an easy recipe for lavender white chocolate scones made from a cream scone base recipe with added lavender buds (culinary grade) and white chocolate chips. These lavender scones are tender and rich, with a subtle lavender flavour and lightly sweetened from the white chocolate—the perfect treat for breakfast or for afternoon tea.
Baked lavender white chocolate scones on a blue-rimmed white enamelware plate with butter and a butter knife, blue and white striped napkin    

Some scone recipes are aiming for a flakier scone using a folding technique, similar to homemade croissants or puff pastry. I’ve used the rolling and folding technique for these pear and chocolate scones, which were made with a more wet dough that benefitted from the rolling and folding in flour, without toughening them. 

On the other hand, for these mini rhubarb scones and the scones recipe below, I kept the recipe and method simple, like for this recipe, no folding necessary.

Ingredients for white chocolate lavender scones

Personally, I don’t think scones need to be layered or overly flaky. We aren’t making homemade croissants! It’s more important that they be moist and tender, almost delicate. The perfect scone should be easy to pull apart with your fingertips with only the slightest tug and it should melt in your mouth. Plus that rolling and folding is a little extra work that I’d avoid, especially since there’s always a risk of overworking the dough, making the scones tough, chewy, or hard. So for this white chocolate scones recipe, I’ve kept the method as simple as possible, the same simple method I used for these rhubarb scones. If you are looking for a stuffed scone, try these apple pie scones, which are a little more elaborate, but taste really great in the end!



These scones are flavoured with lavender buds. Make sure to always buy culinary grade lavender or lavender tea, and not potpourri, which isn’t edible! There are different ways you can go about infusing baked goods with lavender (or tea leaves like Earl Grey):

  1. Heat the liquid in the recipe and infuse that liquid with lavender buds (or tea leaves), just like you would if you were steeping a pot of tea. Once steeped, strain and chill overnight before making your scones. 
  2. Add lavender buds to the dry ingredients (flour, sugar, baking powder, and salt). That’s it. This is what I did with Earl Grey tea leaves to make this Earl Grey cake, for example.

I’ve tested both ways and honestly, adding lavender buds straight to your dry ingredients works great. You can taste the lavender in the baked scones. The flavour comes through, without it tasting soapy.

A different way of adding a floral taste to scones would be using glaze, like with these date scones, which are a fruit scones recipe glazed with orange blossom icing.
These lavender scones have a delightfully crunchy exterior with a tender, soft interior that is infused with just enough lavender flavour without being overpowering. The scone dough isn’t too sweet, which is why the white chocolate chips are a nice touch. And you will notice that, because the best scones are baked at a higher temperature, the white chocolate caramelizes, which makes these white chocolate scones even better!For the white chocolate, you can use either white chocolate chips or chopped white chocolate.  And though some might not consider it chocolate, white chocolate is a type of chocolate that I encourage you to explore for it’s sweet, creamy flavour.

This scones recipe is made with all-purpose flour, also known as plain flour, which is why we have to add baking powder and salt to the dry ingredients. If you are in the UK or other countries that regularly use self-rising flour, use 375 grams self-rising flour and do not add the baking powder and the salt. 

Lavender white chocolate scones

These tender scones are made with cream, lavender buds, and chunks of white chocolate, yielding a rich scone that has a light texture and isn't too sweet.
Course Breakfast
Cuisine American
Keyword Lavender scones
Prep Time 20 minutes
Cook Time 30 minutes
Freeze time 15 minutes
Total Time 45 minutes
Servings 12
Calories 356kcal
Author Janice


Sheet pans
OXO whisk
Rolling pin


  • 375 grams (3 cups) all-purpose flour
  • 50 grams (¼ cup) granulated sugar
  • 15 mL (1 tbsp) baking powder
  • 10 mL (2 tsp) dried lavender food grade
  • 2.5 mL (½ tsp) fine kosher salt
  • 115 grams (½ cup) unsalted butter very cold, cut into small pieces
  • 175 grams (1 cup) white chocolate chopped (or white chocolate chips)
  • 310 mL ( cups) whipping cream (35 % fat) plus a little extra for brushing on the scones before baking
  • 15 mL Turbinado sugar or a sanding sugar that doesn't melt

Optional for serving

  • unsalted butter softened
  • clotted cream
  • jam or marmalade


  • In a large bowl, whisk together the flour, baking powder, lavender, and salt.
  • Drop the cold butter cubes into the dry ingredients, and press the cubes of butter into the flour with your fingertips to get large flour-covered flakes (approximately the size of corn flakes).
  • Mix in the chopped white chocolate
  • With a big fork, stir in the cream just until the dough clumps (don’t over-mix it!). The dough should be a clumpy, floury mess at this point.
  • Using your hands, press and gently squeeze the dough together, working it just enough to be able to gather the dough into a fat disk.
  • Transfer the disk of dough onto a lightly floured work surface.
  • Using a rolling pin, roll the disk into a bigger disk between 18 and 20 cm (7 and 8 inches) in diameter. The thickness should be a little over 2.5 cm (almost 1 inch).
  • Cut the dough into 10 round scones with a cookie cutter that has a diameter around 6.5 cm (2.5 inches). Gather the scraps of dough and gently press them together to be able to cut out 2 more scones. You will have 12 scones in total.
  • Place the scones on a parchment lined sheet pan. Freeze for 15 minutes.
  • Preheat the oven to 400°F while the scones are freezing.
  • Just before baking, you can brush the tops of the scones with a little cream and sprinkle with turbinado sugar.
  • Bake the scones for 25 to 30 minutes, until the edges and tops are golden brown.
  • Serve warm or at room temperature with a dollop of cream.


This scones recipe is made with all-purpose flour, also known as plain flour, which is why we have to add baking powder and salt to the dry ingredients. If you are in the UK or other countries that regularly use self-rising flour, use 375 grams self-rising flour and do not add the baking powder and the salt.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 356kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 105mg | Potassium: 217mg | Fiber: 1g | Sugar: 14g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg

12 unbaked round scones made with lavender and white chocolate

Plate of scones served with butter and butter knife and striped napkin

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17 Responses to Lavender white chocolate scones

  1. Lynn March 6, 2011 at 4:28 AM #

    Lavender sounds like an awesome scone flavour!

  2. [email protected] March 6, 2011 at 1:42 PM #

    I’m going through a scone phase, too. Lavender sounds unique and delicious. Will try!

  3. Evan Thomas March 6, 2011 at 2:27 PM #

    These scones sound wonderful. I love the pairing of flavors.

  4. Kate @ March 6, 2011 at 4:23 PM #

    I love your scones… all those flavors coming together… ammmmmazing!

  5. Lizzy March 6, 2011 at 7:11 PM #

    Well, you’ve mastered the scone quickly…yours look fabulous!!!

  6. Amy March 6, 2011 at 11:17 PM #

    Your scones sound so delicious! Lavander is so fragrant and wonderful in baked goods! That white chocolate whipped cream sounds heavenly!

  7. Susan March 7, 2011 at 3:43 PM #

    These scones look wonderful, but I’m curious what the lavender brings for taste … is it taste or scent that the herb adds? My daughter has The Bread Bible and swears by it … we love the cornbread recipe. Finally, lovely touch with the white chocolate whipped cream …

  8. Jan March 7, 2011 at 5:05 PM #

    I’d say the lavender discretely contributed to both the taste and the scent of the scones. Lightly floral.
    I haven’t tried that cornbread recipe, but thanks for the tip!

  9. FamilySpice March 8, 2011 at 3:05 AM #

    I adore scones! And with lavender?! WOW! Sounds so delicious!

  10. Evan @swEEts March 8, 2011 at 10:17 PM #

    I love love love scones! I’m so excited that my fiance is growing lavender so I can make these 🙂

  11. Joy March 9, 2011 at 2:54 AM #

    That looks great.

  12. The Mom Chef March 11, 2011 at 10:25 PM #

    That’s funny that you mention puffed pastry because that was the first thing I thought of when I saw the top picture. That would definitely make a light and airy scone! I love the idea of the chocolate whipped cream as well.

  13. [email protected] The Dirty Oven March 12, 2011 at 8:08 PM #

    Wow. These sound so good. I Love scones and your blog. Thanks

  14. Eva February 5, 2015 at 11:37 AM #

    LAVENDER SCONES!! I love anything with lavender! Thanks for the recipe! 🙂


  1. How to make the best scones | Kitchen Heals SoulKitchen Heals Soul - May 19, 2020

    […] I like to make scones with a combination of butter and cream which leads to richer, more tender scones that don’t dry out as quickly, and I work with more cream than milk: 115 grams (1/2 cup) butter, 310 mL (1.25 cups) of 35 % cream, and 375 grams (3 cups) of four, adding 15 mL (1 tablespoon) of baking powder, 50 grams (1/4 cup) of granulated sugar, and 2.5 mL (1/2 teaspoon) fine kosher salt to the mix.  I used this recipe to make these lavender white chocolate scones. […]

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