blueberry lavender cream scones

by Eva Felis on June 18, 2014

blueberry lavender cream scones

Moving into a new city forces you to start from scratch in regards of so many aspects of your daily life. It took me one and a half year to figure out where to buy fresh fish, which are the good restaurants, a trustfully and capable dentist and this one is essential in regards of lifesaving: where to find the best coffee in town. I still need a GPS for getting around with the car and that is not going to change very soon. Do you know how many streets in Atlanta have Peachtree in their name? I bet you don’t because no one knows that.

It also took me some time to find a good source for spices. I rarely buy spice blends and prefer to mix them to my own liking. Unfortunately not always successfully but that’s a risk I am willing to take. Scanning through the variations of spices is as inspiring as a visit at a farmers market for me. Lately I stumbled over lavender. How might this taste and what complements it? Turned out blueberries and lavender are a match made in scone heaven. I expected a floral and perfumy taste, somehow like the smell of lavender and that’s basically right. But it also comes with a pleasant herbal touch. If you ever combined blueberry with herbs like mint, cilantro and basil this scones might be something for you.


blueberry lavender cream scones

blueberry lavender cream scones
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 250 g / 2 cups all-purpose flour
  • 60 g/ 4 Tbsp. granulated sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. fine sea salt
  • 2 tsp. lavender flowers, dried, preferable ground in a spice mill or coffee grounder
  • 70 g/ 5 Tbsp. unsalted, cold butter
  • 140 g / 1 cup blueberries, frozen
  • 240 ml / 1 cup heavy cream + 1 Tbsp. for brushing
  • 1 Tbsp. raw sugar (granulated sugar works fine)
  1. Preheat your oven to 200 C / 400 F and grease your baking sheet.
  2. In a bowl, combine the flour, sugar, baking powder, salt and lavender flowers. Cut in butter, use your hands and rub / knead it in until mixture resembles coarse crumbs.
  3. Carefully fold the blueberries into the batter, try not to mash or bruise the blueberries. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  4. Press the dough out on a lightly floured surface into a rectangle about 7 by 11 inch (18 x 28 cm). Cut the rectangle in ½ (long side), then cut the pieces in ⅓ again, giving you 6 squares. Cut the squares in ½ on a diagonal to give you the classic triangle shape. Place the scones on the baking sheet, brush the tops with heavy cream and sprinkle with the raw sugar. Bake for 20-30 minutes until beautiful and brown. Let the scones cool for 5 minutes.



blueberry lavender cream scones

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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  1. I wish you could beam me some of theses scones because they look so delicious!!
    xo Eva

  2. I love the shot of the lavender! This really looks like a perfect tea-time treat. Haha, I`ve been driving for yearsss in the city I grew up in, but I still need a GPS to go to most places (to different neighboring cities, etc).