Lemon Lavender Scone

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 8


2 cupflour
¼ cupsugar
1 tspbaking powder
1 tspbaking soda
115 gunsalted butter, cold
2lemons, zested
2 tbsplemon juice
¼ cupfull cream milk
1QL Omega Egg
1 tbsplavender
½ tspsalt
For Lemon Glaze:
1 cupicing sugar
2 tbsplemon juice


  1. In a bowl, mix together flour, sugar, baking powder, baking soda and salt.
  2. Add in cold butter and cut into the pastry until it has a crumble texture.
  3. Once combined, form a well in the middle before adding in milk, lemon juice and QL Omega Egg. Mix well until a dough is formed.
  4. Then, add in lemon zest and lavender. Mix it gently by hand or mixer.
  5. On a floured surface, roll the dough into a circle of 2 cm thickness and divide it into 8 wedges.
  6. Line the wedges on a parchment tray and glaze it with butter.
  7. Sprinkle some lavender on top before baking it in a preheated oven at 180˚C for 20 minutes until golden brown.
  8. To make the glaze, combine icing sugar and lemon juice in a small bowl. Mix well and put the mixture into a piping bag.
  9. Once the scones are cooled down slight, glaze the scones evenly.
  10. Leave it to set for 10 minutes before serving.


QL Chef Tip:

  • If the lemon glazing is too thick, add a bit more lemon juice and if it is too thin, add extra icing sugar.
  • The scone prior to glazing can be kept frozen and warmed up in the oven when needed.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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