Prep 10 mins
Cook 10 mins
When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.
- 225 g plain flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 60 g butter
- 1 tablespoon natural cane sugar
- 150 ml milk
- 1 tablespoon organic lavender flowers
- 1 egg, beaten
- Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
- Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
- Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
- Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
- Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.
I successfully veganized these by subbing Earth Balance buttery spread for the butter and soy milk for the milk. Instead of egg wash, I brushed some extra soy milk on top before sprinkling with extra lavender, which worked surprisingly well! I also used whole-wheat pastry flour instead of plain. My dough was very crumbly; I had to add extra soy milk to get it to hold together, but otherwise this was very easy to make. Instead of rolling out the dough, I formed it into one large round and then cut that into 8 triangle scones. The flavor was delightful and the aroma throughout the house was quite relaxing. Made for Veg*an Swap, January 2010
Wonderful! Unfortunately my lavender was devoid of flowers, so I used their leaves and the scones were still delicious. The leaves aren't as flavorful as the flowers, so I added an extra tsp. I served the scones with whipped butter, strawberry preserves and a nice cup of strong coffee. mmmmmm EDITED: I made the scones again, this time using lovely, direct-from-France, lavender flowers. Oh my! What a delicate, yet distinct lavender essence in every bite. On top of the melted butter, I dribbled on a little lavender syrup (also made from the French lavender). I was in edible lavender heaven. I also obtained more precise U.S. measurement conversions on some ingredients: 2 cups flour; 1/4+ cup butter; 5 oz. milk. Thanks so much FT.
I've tried 5 different scone recipes plus 1 mix, and this is by far the best. The lavender flavor is very nice and delicate and great with just a little honey, but I think it would be great no matter what you put in it. The really important thing is that these puff up with little splits on the side like scones should!