Old Fashioned English Lavender Tea Scones

Old Fashioned English Lavender Tea Scones created by Lalaloula

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.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@French Tart
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@French Tart
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"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."

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  1. dahveed284
    I made this as is, except for reducing the lavender from a tablespoon to a 1/2 teaspoon. Might go to a full teaspoon when I make it again. This recipe made 7 scones when patted out to 3/4" thick and cut with a 2.5" biscuit cutter. I'm not complaining about the yield, that's one of the reasons I choose this recipe. I didn't need a bunch. Next time I make this (Christmas day), I'm going to increase the sugar to 2 tablespoons (and 3 wouldn't be over the top). I used just white granulated sugar. I will also add the sugar into the flour mixture before the butter and add the lavender before the milk. I used whole milk and whole dried lavender.
  2. sturie49
    Can I get this recipe with US measurements... I can't find all the conversions
  3. Itsheleneats
    I tried this recipe and the dough was very nice however the amount of lavender the recipe called for was a bit much and it really overpowered the scones. I think reducing it to about a (teaspoon, chopped ) would be better.
    • Review photo by Itsheleneats
  4. Itsheleneats
    Next time I will reduce the lavender! @itsheleneats
  5. mycomagic ..
    I upped this recipe to make 9 servings. I also used buttermilk instead of regular milk. I also topped them with just a short dusting of powdered sugar for the sake of appearance. The scone came out picture perfect and were light and lovely . The lavender, however, was waaaaaay over the top. This recipe said 1 2/3 TBS (Tablespoons) full of lavender which is enough to scent a room and totally overwhelm the consumer. My recommendation is 1 tsp... maybe a bit more but it is far, far better to err on the side of less than of more because the flavor of lavender is very intense!
    • Review photo by mycomagic ..
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