Lavender Thyme and White Chocolate Scones

Lavender thyme and white chocoalte scones (via abeautifulmess.com)Scones are pretty much just biscuits that got dressed up so they’d get invited to tea. Am I right? They are dense but still flaky (how do they do it?!). And I love that they can get dressed up in all sorts of different flavors, both savory and sweet.

These are a little of both. The lavender and especially the white chocolate push these over the edge into a sweeter breakfast or afternoon coffee snack for me. But the subtle addition of thyme brings in just a little bit of unexpected savory. This time of year I tend to end up with extra thyme and rosemary in the refrigerator here and there. So that was part of the inspiration for adding it to this particular scone recipe.

Lavender thyme and white chocoalte scones (via abeautifulmess.com) Confession: even though these are drizzled in white chocolate, I still added a little butter to my still-warm-from-the-oven slice. Might as well, this is total weekend comfort food that is probably best enjoyed at a ladies’ brunch where everybody is required to wear pearls and white gloves.

I’ve never been to a brunch like that, probably because I don’t own white gloves. I’m just dreaming here.

Thyme sugarLavender Thyme & White Chocolate Scones, makes eight.
Very much based on this recipe from King Arthur Flour, with a few adaptations by me.

2 3/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon chopped fresh thyme
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
2 eggs
2/3 cup milk
1 teaspoon dried lavender buds
purple food coloring (optional)
1/2 cup white chocolate chips, melted

First, add the lavender buds to the milk in a small pan over medium heat. Think of this like steeping tea. Allow the mixture to cook for 5-8 minutes. It will become fragrant, but I also like to taste the milk just to ensure it has enough lavender flavor before removing it from the heat. I prefer this method to using lavender extract, as I think it tastes a bit more “real”. But if you can’t find culinary (food safe) lavender buds, then extract is OK too. Just use 1/2 teaspoon on your first batch and see what you think. Floral flavors can become overpowering in recipes fast, so don’t over do it.

Purple milkI also tinted my milk a pretty lavender shade with food coloring, but this is optional. 🙂

In a large bowl press together the sugar and thyme. Then add the flour, salt and baking powder and give it a good stir. Cube the cold butter and cut into the flour with a pastry blender or your clean hands. Incorporate until the mixture resembles very small pebbles (butter and flour pebbles—yum!). Then add the milk and press into a dough ball.

How to make sconesShape into a large disk on a baking sheet covered with a baking mat (Silpat) or parchment paper and cut into eight pieces. Place in the refrigerator while the oven preheats to 425°F. Then bake for 22-25 minutes.

Pouring white chocolateWhile they are still warm, top with melted chocolate and garnish with a thyme sprig if you plan to snap a photo for social media.

It’s OK, we all want to see what you’re eating. Don’t let anyone tell you differently. They are lying.

Lavender thyme and white chocoalte scones (via abeautifulmess.com) If you don’t consume these all in one day, then cover or wrap to store so they don’t dry out. Enjoy and happy baking! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • Emma, really nice work on these, they look beautiful. I’ve been making scones for years from my trusty tattered Bernard Clayton bread cookbook, but I think I’m going to try your recipe. His calls for alum for part of the leavening, and I’ve never seen it for any other baking recipe since. Weird. Maybe I’m just not looking hard enough.

  • This looks absolutely amazing. I have never tired anything with lavender in it. Really curios about the taste. I guess I’ll need to try it out. xo

  • I definitely need to try these as I have a bit of lavender left in the cupboard (never really used it for baking, though).
    Oh, and these look so pretty (and indeed, I would like to share these on my social media :)).

  • Oh my gosh, these are absolutely lovely! “Scones are pretty much just biscuits that got dressed up so they’d get invited to tea.” – I love that, too funny (and yes, true)! 😀 Anyway, I’m seriously excited to give these a whirl, excellent job ladies!

  • Oh these look amazing! I don’t think I’d have a problem eating them all in one day 😉

  • These sound yummy. I generally prefer British scones: round, light & fluffy, but I might enjoy these.

  • Hello!!

    Trying out your recipe now. The smell of lavender is filling up my kitchen and it’s absolutely divine! One thing I noticed about the recipe is that it doesn’t mention adding the eggs in, even though they are in the list of ingredients. Just want to point that out…

    I’m looking forward to tasting these beauties in about 18 minutes. 🙂

  • You really specify in your description how to use the two eggs, or how to melt down the chocolate chips. Unfortunately I had to find a different recipe.

  • When do the eggs come in? I made these today and they almost turned out but since the recipe doesn’t say when to add the eggs, I ended up throwing one in at the end realizing I hadn’t used it yet be my dough was way too crumbly.

  • If you’re going to make these, you absolutely must reference the King Arthur Flour she links at the beginning. This version doesn’t say when to add the eggs (or to add them at all!) and doesn’t include some really important tips from the main recipe. Also, I would definitely not add purple food coloring to the milk- once you add the eggs, their yellow yolk turns it a brown color.

  • This was a beautiful Easter recipe! It inspired me a lot. Sunshine and scones during the quarantine are two wonderful things. I feel so grateful to have found this recipe. Sending lots of virtual tulips your way!

    Angie Sunshine

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