This is the best easy scone recipe, fluffy, buttery, ultra soft scones that turn out every time. Turn up the flavor by adding lavender and orange!
Growing up, the only kind of scones we ever had were a sweet yeast bread that was rolled flat and fried. Usually served with honey butter and powdered sugar, I think it originated as a County Fair tradition? Who knows. I was introduced to “English” scones when I got my first cookbook, The America’s Test Kitchen Show Cookbook {linked to most current version} and I was instantly hooked. They are like a dreamy mix between a biscuit, a shortbread, breakfast, and dessert. This really is an easy scone recipe and the orange and lavender have been my favorite variation for a long time!
Now, before you run away because you don’t have fresh lavender, you can substitute rosemary or thyme and have them be equally as amazing. I give specific measurements in the notes section of the recipe card. And, as always, dried is great too!
Lavender is similar to rosemary, but I prefer it in this recipe because it is more of a subtle flavor. I like the balance the orange and lavender have, and it’s more of a unique flavor combination!
This easy scone recipe is the best because it is SO easy to make and the scones come out perfect every time. They have a lighter texture than a biscuit, are slightly sweet, and so soft they basically melt in your mouth.
The scones are made with cream, and I don’t recommend substituting it for half and half or buttermilk. The high-fat content in the cream is part of what gives the scones their soft but light texture. But, if you must substitute, leave a comment and let me know how it went!
As with pie crust, you cut the butter into the dry ingredients and then slowly add the cream until it just comes together. I wanted to make a video to go with this post so you could see the texture of the dough through the different stages and how crumbly it is when it is ready. Don’t add too much cream, otherwise, your scones will lose that amazing texture.
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Let me know if you try this recipe and what you thought! It’s one of my favorites.
Easy Scone Recipe {Orange & Lavender}
Equipment
Ingredients
For the Scones
- 2 cups AP flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter cold, cubed
- Zest from 1 large orange or two small oranges about 1 tablespoon
- 3 teaspoons fresh lavender chopped, see note for substitutions
- 1 1/4 cups heavy cream you may not need to use it all, see step 5.
For the Glaze
- 1 cup powdered sugar
- Juice from 1 large orange or two small oranges about 1/4 - 1/3 cup
- 2 teaspoon vanilla
- Half and half enough to adjust consistency
Instructions
For the Scones
- Preheat oven to 425 degrees F.
- Sift together flour, sugar, baking powder, and salt.
- Cut cold butter into the flour until it is about the size of a pea.
- Stir in orange zest and lavender.
- Add cream slowly, mixing as you pour, until the dough just starts to come together. It will be crumbly.
- Gently knead together with your hands, being careful not to over work the dough or handle it more than necessary.
- Form it into a rectangle that is about 12 inches long and 4 inches wide.
- For larger scones: cut the rectangle into 3 equal pieces, and then cut each of the 3 pieces in half diagonally.
- For smaller scones: cut the rectangle into 4 equal pieces, and then cut each of the 4 pieces in half diagonally.
- Place on a lined or sprayed cookie sheet and bake in a preheated oven for 10-12 minutes, until the edges just start to turn golden brown.
- Let cool.
For the Glaze
- Combine powdered sugar, orange juice, and vanilla.
- The glaze should be pourable, if it needs thinning, add a half and half a teaspoon at a time until desired consistency is reached.
- Once scones are cooled, pour glaze evenly over each scone. Let set before packaging.
Video
Notes
Nutrition
Alli says
Our favorite scone recipe.
cynthia says
Thank you for sharing the recipe. Am I clear that you use the green lavender leaves and not the flower? I have seen the dried buds in stores.
Alli says
Hi Cynthia! Yes, I use the leaves just as I would for any other herb. You can use the buds too but the majority of the aromatic oils that give the flavor are in the leaves 🙂
cynthia says
thank you so much. I have a huge lavender plant that I now know how to enjoy!
Alli says
That is awesome Cynthia!! Let me know what else you make with it!