Recipe: Lavender-Glazed Irish Scones

Anne Levay-Krause

Anne Levay-Krause › Anne Levay-Krause is a food writer, advocate and photographer, Captain for NOFA-NY's 2011 and 2012 Buffalo Locavore Challenges, ...


Anne Levay-Krause has a terrific recipe for Irish scones that are easy to make and come out tender and delicious.

Even better? She tops her Irish scones with a wonderful citrus-lavender glaze that gives the scones “a delicate, fresh, spring-like aftertaste.” She carefully crushes the lavender buds in a mortar and pestle, then blends them with fresh citrus juice (she suggests either fresh lemon or orange juice) and powdered sugar to make the unique glaze.

Cooking and baking with lavender is such a lovely idea. Although lavender is pretty popular in body care, it’s still a relatively uncommon ingredient in the modern kitchen. Lavender has been prized for it’s calming and soothing properties for centuries, and has been used as balms for the skin and stomach alike.

Although these Irish scones may not cure you of a headache, they’ll certainly go a long way towards perking up your morning.


2 cups flour
2 tsp baking powder
4 tsp baking soda
3/4 tsp salt
1/3 cup sugar
4 tbls butter
2 tbls shortening
3/4 cup cream
1/4 cup applesauce


Irish Scones
Heat oven to 375°.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well.
Cut in butter and shortening.
In a separate bowl, combine cream with applesauce then add to dry ingredients.
Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds.
Bake for 15 minutes or until brown.

Lavender Glaze
Pestle grind 1/4 cup of lavender buds.
Using a mixer, blend together 1 cup powdered sugar, lavender, and enough juice of a lemon or orange to create a glaze that is thin enough to dip the scones in to create a sugary cap.
Set back out on the wire rack and allow the glaze to set before stacking.

Wouldn’t these Irish scone make a wonderful addition to an early spring brunch or high tea? Just imagine them paired with a hot cup of chamomile.

You can also dip the baked scones in blackstrap molasses that’s been watered down, and then top with sugar for ‘brown’ scones.

This recipe originally appeared on Land of Peapodriot. It is reposted here with permission from the author.

Do you bake or cook with lavender? What is your favorite recipe?

Photo Credit: Anne Levay-Krause

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