Lemon Lavender Scones


Lemon Lavender Scones. I’ve made these for many years, but never with lemon yogurt… until this morning. Yum!

Last week Tillamook sent Joy and me some of their new, naturally sweetened light yogurt to test out.  Turns out, this is a great yogurt to bake with (check out our Tillamook Yogurt Cherry Almond Muffins) and it tastes great, too. One of the varieties I really love is Lemon Squeeze – it’s tart, creamy and very lemony – it tastes like fresh squeezed lemons have been stirred right in.

So, I decided to switch up my Lemon Lavender Scones and try out the yogurt. I substituted a 6 oz. container of Lemon Squeeze yogurt and a half cup of low-fat buttermilk for the cup of half-n-half I normally use. The result? Better than my original recipe!

These scones are light, tender and full of lemon flavor with just a touch of lavender. They make a wonderful breakfast with a little raspberry jam, or lovely treat with your afternoon coffee or tea. From now on, I will be using Lemon Squeeze yogurt when I make my Lemon Lavender Scones.

With only 4 Tbsp. of butter in the entire recipe, this is an excellent low-fat scone, with only 245 calories per serving.

Love scone recipes? Try our Ginger Pumpkin Scones or Low-Fat Apple Walnut Scones.

Love lemon recipes? Try our Lemon Lavender Cookies or Lemon Olive Oil Cake.

Lemon Lavender Scones
Recipe Type: Breakfast, Snack, Dessert
Author: A Passionate Plate
Serves: 8
  • 2 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 Tbsp. lemon zest
  • 1 tsp. edible lavender buds, chopped
  • 4 Tbsp. butter, chilled
  • 1 6 oz. container Tillamook Lemon Squeeze Light Fat Free Yogurt
  • 1/2 cup buttermilk
  • 1 cup powdered sugar
  • 2 Tbsp. plus 1 tsp. freshly squeezed lemon
  • 2 Tbsp. lemon flavored sugar (for garnishing – optional)
  1. Preheat oven to 400 degrees.
  2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, lemon zest and lavender.
  3. Cut the chilled butter into small pieces, then cut into the dry ingredients with a pastry cutter or a fork until the mixture resembles small crumbs.
  4. Combine the yogurt with the buttermilk in a small bowl.
  5. Stir the yogurt mixture into the flour mixture until the dough comes together (it will be quite moist).
  6. Lightly dust a clean surface with flour and turn the dough out onto it. Dust your hands with flour and kneed the dough about 10 times.
  7. Pat the dough into a 9″ circle. Cut the circle into 8 triangles.
  8. Place the scones on a baking sheet lined with parchment paper and bake for 15 minutes. The scones will be golden brown.
  9. Let the scones cool on the baking sheet for at least 10 minutes. Meanwhile combine the powdered sugar and the lemon juice to make a smooth glaze.
  10. When the scones have cooled, drizzle with glaze and sprinkle with lemon sugar if desired.



  1. […] the recipe from Baking Obsession, but retrospectively, I wish I’d used the recipe from A Passionate Plate that Nora suggested, because I love the idea of using lemon yogurt. So clever! I started by […]

  2. […] Lemon-lavender scones from A Passionate Plate […]

  3. Helen says:

    I love Tillamook yogurt and will certainly try this recipe when I have lavender blooming in my garden. Tillamook yogurt is also really good in smoothies, especially the berry flavors!

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