With the arrival of the fall season, our Tea on the Terrace program opens at Vizcaya Museum and Gardens!  From October through Mother's Day, each Sunday our Vizcaya Cafe &  Shop will host it's weekly tea party overlooking the beautiful Biscayne Bay.  Enjoy our custom blend of Vizcaya black tea and a variety of light bites including freshly baked scones, clotted cream, gourmet spreads and artisan breads.

If all this tea-talk has you in the mood for a little party of your own, Executive Chef Elgin Woodman shares her recipe for Lemon & Lavender scones below! 

Lemon & Lavender Scones

Yields (15) Scones



  • 2 cups of All Purpose Flour
  • 1/3 cup of Granulated Sugar
  • 1 tbs of Baking Powder
  • ½ tsp of Salt
  • 4 oz. of Butter
  • ¾ cup of Heavy Cream
  • 1 tsp of Dry Lavender
  • 2 tsp of Grated Lemon Zest


  • Heat oven to 350.
  • Mix dry ingredients in a large bowl.
  • Rub the dry ingredients with the lemon zest to extract the flavor.
  • Cut cold butter into cubes, then cut the cubed butter into the dry mix with a pastry cutter until incorporated. The result should look like pea sized crumbles.
  • Mix in heavy cream until moist. (Do not over mix the dough.)
  • Scoop out even sized balls of dough then refrigerate for 1 hour
  • Bake at 350 until light golden in color, 10-12 minutes.