Lavender Scones with Lemon Curd Recipe

A Mother's Day Treat To Remember

Lavender Scones with Lemon Curd Recipe

Bake up a batch of these sweet, fragrant scones for Mother's Day. Served with tangy lemon curd and strawberries, they will surely give you a breakfast or afternoon tea to remember! You can find culinary lavender at local specialty kitchen shops, along with sanding sugar. They are best served the day they are made, but you can make them ahead, then wrap and freeze for up to a month.


3 cups flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp dried lavender buds
1/2 tsp baking soda
3/4 cup cold unsalted butter, cubed
1 cup plus 2 Tbsp buttermilk
2 tsp finely grated lemon zest
1 tsp vanilla extract
2 tbsp sanding sugar or granulated sugar
1 1/2 cups lemon curd

  Pre-heat the oven to 425 F

Whisk the flour, sugar, baking powder, baking soda, lavender buds, and salt.  Set aside. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.  In a medium sized bowl, stir together the butter milk, lemon zest and vanilla.  Stir into the flour mixture with a fork until a shaggy dough forms. You may need to add a little more buttermilk if the dough is very dry.

Turn the dough out onto a lightly floured counter and knead about 5 times to bring the dough together. Pat the dough out until it’s about ¾ inch thick and cut out with a biscuit cutter.  

Set the scones on a parchment paper lined baking sheet about 2 inches apart. Brush with buttermilk and sprinkle the tops with sanding sugar. 

Bake about 10-13 minutes, or until the bottoms are browned and a tester in the center comes out clean.

Makes about 16 

Adapted from Bon Appetit

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom