Lavender White Chocolate Scones

lavender white chocolate scones on cake stand

Lavender white chocolate scones, by far my favorite flavor combo! Okay, so I needed to separate all of these scone recipes…I have too many, but also there are never too many scones. The base for all of these is by far my favorite. I really have become a scone snob and I hope these live up to the hype for you too.

More scone recipes linked below!

Favorite tool for making scones is a cheese grater for the butter, here is a good one with the large whole size for cutting up the butter as needed!

Makes 8 scones

Ingredients for Lavender Infused Butter:

  • 8 Tbsp unsalted butter cut into small cubes
  • 8 tsp loose culinary lavendar

Ingredients for Lavender and White Chocolate scones:

  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ½ cup sugar
  • 6 Tbsp infused butter, cold
  • 2 tsp loose culinary lavender
  • ½ cup + 2 Tbsp heavy cream (more for brushing)
  • 1 egg

How to make infused lavender butter:

  1. Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
  2. Add lavender and let steep for 5 minutes on low heat.
  3. Remove from heat and let sit for another 5 minutes.
  4. Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the lavender to get as much butter as possible. You want 6 Tbsp in the end.
  5. Let butter return to room temp and solidify. Place in the refrigerator until hardened again.

How to make Lavender and White Chocolate Scones:

  1. Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  2. In large bowl mix flour, baking powder, salt and sugar.
  3. Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose lavender. Mix.
  4. Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
  5. Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream.
  6. Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
  7. Remove scones and let cool.
  8. Enjoy!

Other Scone Recipes to Try:

lavender white chocolate scones close up
lavender white chocolate scones side view
Lavender Earl Grey Tea Infused Scones

Lavender White Chocolate Scones

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Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 scones
Author: Amanda Wilens

Ingredients

Infused butter
  • 8 Tbsp unsalted butter cut into small cubes
  • 8 tsp loose culinary lavendar
Scone
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ½ cup sugar
  • 6 Tbsp infused butter cold
  • 2 tsp loose culinary lavender
  • ½ cup heavy cream + 2 Tbsp, more for brushing
  • 1 egg

Instructions

Infused butter:

  • Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
  • Add lavender and let steep for 5 minutes on low heat.
  • Remove from heat and let sit for another 5 minutes.
  • Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the lavender to get as much butter as possible. You want 6 Tbsp in the end.
  • Let butter return to room temp and solidify. Place in the refrigerator until hardened again.

Scone

  • Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  • In large bowl mix flour, baking powder, salt and sugar.
  • Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose lavender. Mix.
  • Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
  • Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream.
  • Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
  • Remove scones and let cool.
  • Enjoy!

Notes

– Butter: Should be super cold. You can cut this up with a knife or the easiest way is to use a cheese grater.
– Flavors: if these aren’t your flavor choices, check out other scone recipes on my site by typing in “scone” in the search bar.
– American scones: these are American, not English scones, so more crumbly than biscuity.
– Shapes: You can slice these with a pizza cutter into triangles or a cookie cutter for circles or other shapes, just be careful of the bake time.

Nutrition

Calories: 324kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 320mg | Potassium: 52mg | Fiber: 1g | Sugar: 13g | Vitamin A: 603IU | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes