Jul 7

Lavender Scones

in Oyatsu/Snack, Vegan

*I teamed up with doTERRA to bring you this post.

Lavender Scones with butter and raspberry jam

I’m a huge scone fan, but all too often scones are dense and dry.  I like my scones to be rich, and a tiny bit flaky, like a good biscuit–not cakey.  These lavender biscuits fit the bill and make a delicious addition to a picnic or an afternoon tea party.  I love the flavor of lavender, but if you use dried lavender flowers, it’s all too easy to get an unpleasant soapy flavor.  My favorite way to get the flavor I love, without the soapy addition, is to use doTERRA Lavender Essential Oil.  A little bit goes a long way!  For this recipe, I use one single drop!  Not only is lavender delicious, but it has a wonderful soothing effect when ingested.  I’ll take all the soothing I can get!

Making lavender scones

The dough whips up really quickly using a pastry cutter (or two forks) and a spatula.  Then you form the dough into a square, cut it into 9 squares, brush the tops with a bit of milk then sprinkle them with sugar, transfer them to a baking sheet, and bake them in a preheated oven until the edges are beginning to turn golden brown.  That’s it. 

Lavender Scones cooling on a cooling rack

The hard part is waiting for them to cool before you eat one.

Lavender Scones

Lavender Scones

These rich lavender scones are perfect for a summer picnic or afternoon tea party. Using lavender oil makes it much easier to control the lavender flavor without getting a soapy flavor.

Adapted from https://www.yummly.com/recipe/Lavender-_-Almond-Milk-Scone-767604

Servings 9 scones
Author Rachael Hutchings


  • 1 1/2 cups all-purpose flour, plus extra for rolling scones out
  • 1/4 cup granulated sugar, plus extra for sprinkling on top of scones
  • 2 1/4 teaspoons instant yeast
  • 1 large pinch fine grain sea salt
  • 1/2 cup butter (I use vegan butter), cut into small cubes and chilled
  • 6 tablespoons milk (I use soy or oat milk), plus extra for brushing on the tops of the scones
  • doTERRA Lavender Essential Oil*


  1. Preheat the oven to 425° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Whisk the all-purpose flour, granulated sugar, instant yeast, and salt together in a mixing bowl.

  3. Add the butter to the bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is okay). A pastry cutter makes this step quick and easy.

  4. Pour the milk into a small cup or bowl. Dip the end of a toothpick 1/2-inch (3/4-inch for a bit stronger flavor) into the bottle of lavender essential oil. Stir the toothpick in the milk.

  5. Make a well in the middle of the flour mixture and slowly pour in the milk. Mix with a spatula to form a dough.

  6. Sprinkle some flour over a smooth work surface. Turn the dough out onto the work surface.

  7. Work the dough quickly so it comes together into a cohesive ball. (It will be a bit shaggy, not smooth.) Flatten the dough into a square that is about 1-inch thick. Cut the dough into 9 squares, then move them to the prepared baking sheet.

  8. Brush the tops of the scones with a bit of milk and sprinkle them with granulated sugar.

  9. Bake them in the preheated oven for 16 -- 17 minutes, or until the edges have turned golden brown in color.

Recipe Notes

doTERRA's Lavender Essential Oil can be ordered online here.

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

{ 4 comments… read them below or add one }

restaurantthatdeliversnearme.website July 31, 2021 at 11:48 pm

Thanks for the recipe.


Jayme Silvestri October 28, 2021 at 10:18 pm

Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!!!


celeb networth December 24, 2021 at 9:23 am

Definitely try this recipe soon! Thank you for sharing!


celebrity birthdays July 20, 2022 at 4:23 pm

Nice recipe, i will try to do it now


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