There is something about lemon and lavender together that makes a simple scone feel a little fancy. These lemon lavender sourdough scones are buttery, tender, and made with fresh milled flour, with just enough lemon to brighten the delicate floral flavor of lavender. They make a lovely addition to a spring or summer breakfast, but honestly, I wouldn’t wait for a special occasion to make them. A warm scone and a cup of coffee is a pretty good reason all by itself.

lemon lavender sourdough scones on plate

Why You’ll Love These Lemon Lavender Sourdough Scones

Bright and floral. Fresh lemon keeps the lavender flavor light and refreshing rather than overly floral.
Made with fresh milled flour. Freshly milled flour gives these scones a wonderful depth of flavor while keeping them hearty and homemade.
Tender and buttery. These scones have that classic crumbly, tender texture you want from a good scone without being dry.
A little different. Lemon lavender is an especially delicious combination when you want something beyond the usual blueberry or chocolate chip scone.
Perfect for sourdough baking. Sourdough adds another layer of flavor and is a great way to incorporate your starter into a delicious baked treat.
Perfect with coffee or tea. They’re just the right size for a morning treat, afternoon snack, or simple dessert.
Easy to make in advance. Simply mix, cut, fridge ferment 24 hours if desired, then freeze till ready to bake.

Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

I recommend using starter that has been fed within 24 hours to avoid having it taste too strong. After cutting the scones I like to refrigerate for up to a day to allow for a longer fermentation. Then bake according to the instructions. If you do not have sourdough starter, simply omit and continue the rest of the recipe as normal.

Making Scones in Advance

Scones bake from frozen beautifully. Simply mix, cut, and place the scones on a pan to freeze until solid, then you can transfer to a bag or smaller container. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the freezer and bake. I decrease the oven temp to 350 degrees so they do not get too brown. You will need to add 5-10 minutes to the bake time.

Lemon Lavender Sourdough Scones Ingredients

soft white wheat – soft white wheat is ideal for scones
cane sugar – can use regular granulated sugar
baking powder
salt
cold butter – you want very cold butter, use straight from the fridge or freezer
lemons
dried lavender petals
sourdough starter – active or discard, I prefer fed within 24 hours so avoid a strong flavor
heavy cream
egg

Lemon Glaze Ingredients

lemon juice
powdered sugar
dried lavender petals

Equipment/Ingredients You’ll Need

Making Scones with a Bosch Mixer

The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized. If you do not have a Bosch or food processor, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.

mixer image showing how finely to mix butter

Mix until the small pieces of butter are coated with flour and create pea-sized coarse crumbs

How to Make Lemon Lavender Sourdough Scones

Start by milling your flour.
In a large mixing bowl, combine flour, sugar, baking powder, lemon zest, lavender petals, and salt, whisk together.
If using a Bosch, follow the instructions above to cut in the butter. Alternatively, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
In a medium bowl, whisk together sourdough discard, egg, heavy cream, and lemon juice.
Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats. For a long ferment, refrigerate for up to 24 hours, then bake.
Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown.

How to Make Lemon Glaze

Begin by juicing the lemon.
Then whisk in the powdered sugar. Continue adding sugar until the glaze reaches your desired consistency.
Once the scones have mostly cooled, use a spoon to drizzle the lemon glaze over the tops of the scones. Top with more lavender petals for a beautiful finish.
Let the glaze set before serving for the best texture and presentation.

Storage & Freezing

Store scones covered, at room temperature, for up to three days.
Freeze in a freezer safe bag for up to three months

Variations

A fun way to serve scones for a party, is to make mini scones. Simply split the dough in half, making two 4″ circles. Then cut each circle into eight mini scones. Reduce bake time by approximately 5 minutes. These are perfect for a charcuterie board!

How to Serve Lemon Lavender Sourdough Scones

These lemon lavender sourdough scones are delicious on their own, but there are plenty of ways to serve them.

With butter and honey – A warm scone with a little butter and honey is simple and delicious.
With lemon curd – The extra lemon flavor makes these especially bright and refreshing.
With homemade jam – Strawberry, blueberry, or another lightly sweet fruit jam pairs beautifully with lemon and lavender. See my Blueberry Lavender Jam for the perfect match!
Alongside coffee or tea – These make an easy breakfast or afternoon treat.
For brunch – Add them to a brunch spread alongside eggs, fresh fruit, and other homemade baked goods.
For a special occasion – Their pretty flavor combination makes them perfect for Mother’s Day, Easter, baby or bridal showers, afternoon tea, or a spring gathering.

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Lemon Lavender Sourdough Scones | Fresh Milled Flour

Paradise Acres Homestead

These lemon lavender sourdough scones are the perfect combination of bright, fresh lemon and delicate floral lavender, all tucked into a buttery, tender scone made with fresh milled flour. The sourdough adds a subtle depth of flavor without making the scones taste overly sour, while the lemon and lavender make them feel a little more special than an everyday breakfast pastry. Serve them with a cup of coffee or tea for a slow morning treat, or add them to a brunch spread when you want something homemade and a little different.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Chill Time 30

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American, French

Servings 8 servings

Equipment

1 sheet pan
1 Bench scraper

Ingredients

Scone Ingredients

300 grams soft white wheat 2 1/2 cups
100 grams cane sugar 1/2 cup
1 tbsp baking powder
1 tbsp espresso powder
1/2 tsp salt
1 zest of one lemon
2 tsp lavender petals
8 tbsp cold butter 1 stick
100 grams sourdough starter 1/2 cup
120 grams heavy cream 1/2 cup
10 grams fresh lemon juice 2 tsp
1 egg

Glaze Ingredients

30 grams fresh lemon juice 2 tbsp
90 grams powdered sugar
lavender petals sprinkle on top

Instructions

Scone Intructions

Start by milling your flour.
In a large mixing bowl, combine flour, sugar, baking powder, lemon zest, lavender petals, and salt, whisk together.
If using a Bosch, follow the instructions in the notes to cut in the butter. Alternatively, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
In a medium bowl, whisk together sourdough discard, egg, heavy cream, and lemon juice.
Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats. For a long ferment, refrigerate for up to 24 hours, then bake.
Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown.

Glaze Instructions

Begin by juicing the lemon.
Then whisk in the powdered sugar. Continue adding sugar until the glaze reaches your desired consistency.
Once the scones have mostly cooled, use a spoon to drizzle the lemon glaze over the tops of the scones. Top with more lavender petals for a beautiful finish.
Let the glaze set before serving for the best texture and presentation.

Notes

Keyword brunch scones, fresh milled flour scones, lemon lavender scones, lemon scones, sourdough scones

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