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Lemon and lavender scones with a cup of tea and truvia sweet complete on a table.

Lemon Lavender Scones

  • Author: Mila Clarke
  • Total Time: 50 minutes
  • Yield: 8 scones
  • Diet: Diabetic


For the Scones:

· 2 1/3 cups All-Purpose Flour + 1/4 cup for dusting your work surface

· 1/2 c Truvia Sweet Complete

· 1/2 Tsp salt

· 2 1/2 Tsp baking powder

· 1 cup unsalted butter, frozen and grated

· 1 cup oat milk

· 1 large egg

· 1 teaspoon vanilla bean paste

· 2 teaspoons lemon extract

· Juice of 1 lemon + Zest

· 1/4 c food-grade lavender

For the Glaze

· 1 cup Truvia confectioners

· 1 tablespoon lemon zest

· 4 tablespoons lemon juice

· 1/4 cup of water (to stream in for proper texture.


For the scones:

  1. Preheat your oven to 425ºF.
  2. Shred frozen butter, with a box grater, or food processor.
  3. In a mixing bowl, add all-purpose flour, baking powder, Truvia Sweet Complete Granulated All-Purpose Sweetener and salt. Whisk them together, to make sure everything is incorporated.
  4. Then, add the butter to the dry ingredients, and combine until the butter is incorporated and looks like little beads.
  5. Once the dry ingredients and butter are combined, add in your oat milk, egg, vanilla bean paste, lemon extract, lemon and food-grade lavender. Mix until the dough just comes together. You don’t want to overwork the dough, and you want the butter to stay relatively cool for those flaky layers.
  6. Spread some flour out on your work surface and cover your hands in flour so the dough doesn’t stick. Your dough may be a little sticky in this stage – that’s OK. Roll the dough out and fold it on top of itself 6-8 times. That’s going to create some layering and pockets for the butter.
  7. Press it out into a circular shape and cut it into 8 triangles. You might need to wet your knife for this, so the dough doesn’t stick to it.
  8. Place the scones onto a baking sheet lined with parchment paper and bake for 20-25 minutes.

For the Glaze:

  1. Combine Truvia Sweet Complete Confectioners Sweetener, lemon juice, lemon zest and water, and mix it together. It should be a thinner consistency for drizzling with a spoon on top of the scones.
  2. Once the scones have baked, take them out of the oven to cool completely, and then drizzle with the glaze, and a few extra lavender flowers.


  • These are pretty rich. You can always divide them in half to cut the carb count. You’ll still be satisfied with the serving! 
  • Prep Time: 30
  • Cook Time: 20
  • Category: Dessert
  • Method: Baking
  • Cuisine: Scottish


  • Serving Size: 1 scone
  • Calories: 434
  • Sugar: 14.4g
  • Sodium: 173.8mg
  • Fat: 24.7
  • Saturated Fat: 14.7g
  • Carbohydrates: 58.5g
  • Fiber: 13.5g
  • Protein: 5.3g
  • Cholesterol: 84.3mg

Keywords: Lemon Lavender Scone, Scone Pastry

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