Breakfast/Brunch

April 3, 2022

Lavender Oat Scones

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These Lavender Oat Scones are an absolute must-have for your next spring brunch. Or better yet, throw a tea party!

Take a look at your local weather forecast. Is there a warm spring day coming up soon? Perfect! Call your friends and invite them over for a tea party. Make these Lavender Oat Scones and serve them on fancy plates with your favorite berry jam and some lightly sweetened whipped cream. Brew up a floral pot of tea and break out the fancy cups, too. These scones make a dreamy springtime snack for afternoon tea, and feel super fancy - but they’re actually super easy. 

I love this scone recipe because it doesn’t require cutting cold butter into the dry mixture, kneading the dough to bring it together, or any other fussy steps. This dough is very forgiving. A quick bake in the oven, and you’ve got warm scones ready in no time! And while we’re keeping it easy, who’s got time to make traditional clotted cream to serve with your scones and jam? Not me - but I do love to quickly whip up some heavy cream to serve with these scones. Trust me, the jam and whipped cream really take these scones over the top! 

I hope you’re convinced to add a tea party with friends to your spring bucket list. Make these scones for them, and they’ll ask when the next tea is!

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Ingredients assembled for Lavender Oat Scones
Assemble your ingredients.

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Rubbing the dried lavender and sugar in my fingers to release the lavender essential oils
Start by combining the granulated sugar and dried lavender. Rub the mixture between your thumb and fingers to crush the lavender and infuse the sugar with its essential oils (the heat from your fingers help this, too!).

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Stages of mixing up the scone dough
Mix up the dough for the scones by combining the dry, then the wet, then bringing them together. Be careful not to overmix the dough.

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Shape the dough into two circles, six inches in diameter, then cut each circle into six equal wedges
Form the dough into two equal circles, 6 inches in diameter. Use a sharp knife to cut each circle into six equal wedges.

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Stages of baking the scones
Transfer the scones to a parchment-lined baking sheet. Brush the tops with milk, and sprinkle with coarse sugar. Bake until golden.

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Lavender Oat Scones piled on a round cutting board
Transfer the baked scones to a rack to cool slightly. Serve warm.

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A Lavender Oat Scone split in half, each half topped with strawberry jam and whipped cream
Serve these Lavender Oat Scones with your favorite berry jam and lightly sweetened whipped cream.

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A table set with scones, whipped cream, jam, and a cup of tea
Call up your friends and invite them to a tea party featuring these Lavender Oat Scones!

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Lavender Oat Scones

These Lavender Oat Scones are an absolute must-have for your next spring brunch. Or better yet, throw a tea party!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

15

min

total:

30

min

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Ingredients

1 Tbsp. dried lavender 

1/4 cup granulated sugar

2 cups old-fashioned, rolled oats

1 1/2 cups all-purpose flour

4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/3 cup whole milk + 2 Tbsp. (for brushing tops of scones)

1 Tbsp. vanilla extract

1 egg, lightly beaten

Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones


For serving:

Fruit jam of your choice

Lightly sweetened whipped cream

Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment, and set aside. 
  2. In a small bowl, combine dried lavender and granulated sugar. Rub the lavender and sugar between your thumb and forefinger for a minute or so, to help crush the lavender and infuse the sugar with the essential oils (the heat from your fingers helps this, too). 
  3. In a large bowl, combine the dry ingredients: oats, flour, baking powder, salt, and lavender-infused sugar. 
  4. In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup milk, vanilla extract, and egg. 
  5. Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. 
  6. Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter. 
  7. Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet. 
  8. Brush the top of each scone with the remaining 2 Tbsp. milk. If using the coarse sugar, sprinkle evenly on top of each scone. 
  9. Bake the scones for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool. 
  10. Serve warm, with jam and lightly sweetened whipped cream, and your warm beverage of choice! (They are lovely with tea or coffee.) Store scones in an air-tight container on the counter for 3-5 days.

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Hi there, I’m Kira!

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