Blueberry Scones with Lavender Glaze


Last Saturday was the Blueberry Festival in Burgaw, NC. Despite the fact that it was over 100 degrees and my Northern blood is still unaccustomed to this Southern heat, I braved the blistering sun for some fresh, local blueberry delights. My two favorites of the day were the cold ones: carbonated blueberry tea and freshly made blueberry custard. The local shrimp burger was also wonderful despite the fact that it was warm. We also came home with a whole flat of blueberries from Lewis’s Nursery and Farms for $20.

When life gives you blueberries, you’ve got to bake. Also because I still have some blueberry jam from last year and a bunch of fresh strawberry jam from the spring, baking seems like my best option! Today I just whipped up a batch of deliciously buttery blueberry scones with a subtle lavender glaze. (Remember my Multi-Level Herb Planter I made? The herbs are going wild and I am trying to find some creative uses for them!) Well, these scones are ah-mazing. They are not super sweet even with the glaze, and the delicate floral notes of the lavender linger in your mouth after the last bite.

Blueberry Scones with Lavender Glaze

  • Servings: 24
  • Difficulty: intermediate
  • Print


For scones:

  • 4 cups AP flour
  • 6 tbsp sugar
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbsp butter
  • 2 eggs
  • 3/4 cup milk
  • 1 1/2 – 2 cups blueberries

For glaze:

  • 1/2 cup milk
  • a few sprigs of fresh lavender, crushed to bring out oils
  • 1 cup powdered sugar


Combine dry ingredients in a large bowl. Cut in the butter using a pastry cutter or fork until mix looks like coarse crumbs. In a seperate bowl, beat eggs and mix with milk. Add this to the dry mixture slowly while mixing. Continue mixing until the dough comes together. Gently knead in blueberries. Using your hands, gently flatten dough until it is about 3/4 – 1 inch thick. Cut with a knife (for triangles) or biscuit cutter (for circles). Place on baking sheets and bake at 375 degrees for 15-20 minutes or until tops are golden brown. Remove and cool.

While scones are cooling, prepare the glaze. Heat milk over high heat in a small saucepan until it boils. As soon as it boils, remove from heat and add lavender. Cover with lid and allow to steep for 5-10 minutes depending on the depth of flavor desired. Then, remove lavender or strain milk. Slowly pour into powdered sugar (about a tablespoon at a time) until an opaque glaze is formed. Allow to cool for a few minutes before spooning over the cooled scones.

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Peaches are also in season locally, and they go great with blueberries. What is in season near you? Share your favorite recipes featuring local produce and I may feature them on my blog!


P.S. A big thanks to A Taste of Home and Beyond the Plate for inspiring this culinary creation. And thanks to Lewis’s Farms for the amazing blueberries!


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