Tuesday, June 7, 2011

Lavender Lemon Scones

There's nothing like a good cup of tea.  Add to that a delicious scone with strawberry jam and cream, a nice sunny day and a moment or two of peace and quiet and I am a VERY happy mummy.  Of course all these variables don't come together very often, so when they do I take full advantage. 

I've been meaning to make scones for a while now, when I was in England in April I found a dear little jar of culinary Cotswold lavender.

Apparently one has to be quite careful cooking with lavender. Moderation is the key otherwise you'll find you're eating something that reminds you of a large bar of Provencial soap.  I was careful, I only added a teaspoon (I think I would have been safe with a tablespoon) and I added lemon zest to give my scones a little extra zing. 

My mother and grandmother were awfully good at scones and they never used anything like buttermilk - or lavender come to that. I don't know what the secret was but I have to say these came very close!

3 1/2 cups of all purpose flour
2 1/2 tablespoon of baking powder
1/4 cup of sugar (I used Sucanat here - I like the rich flavor)
pinch of salt

1-2 teaspoons of dried culinary lavender
zest of a lemon
8 oz of butter (cut into chunks)
1 1/4 cups of buttermilk
2 eggs
1 tablespoon of milk to glaze the top of the scones

Heat the oven to 400F

Measure the flour, salt, sugar and zest into the bowl of a food processor.  Pulse a few times to combine.

Add the butter and pulse until you have the consistency of breadcrumbs.

Mix the buttermilk and eggs together and slowly add with the processor running.  Process until JUST combined - don't over do this.

Dump the mixture out onto a floured surface and gently bring everything together.

Roll out to a thickness of 1 - 1 1/2 inches.  Cut into the desired shaped and place onto a baking sheet lined with parchment paper or a silpat mat.

Gently wash the tops with the extra tablespoon of milk and place in the oven for 15-20 minutes.

Remove from the oven and leave to cool on a baking rack.

When the scones are cool and your pot of tea has brewed, find your best cup and saucer.  Split the scone and fill it with jam and cream, butter and honey or whatever takes your fancy.  Find a quiet spot and let the cares of the day float away.


  1. I have bought some lavender from Whole Foods and have been scouting for recipes for this - bookmarking yours :) btw, I don't eat meat or fish, but your salmon decoration in the post below is stellar!

  2. They look so beautiful and delicious.

  3. Is that (Jersey Cream)???
    I love this stuff on scones..
    Have never tried the lavender, but it sounds like it would be great..Your picture turned out great and so tempting...would love to have been able to snatch that scone right off of the screen...

    Have a wonderful evening..

  4. Oh, perfect! I'm so glad you shared this today, as I'm just about to make scones for a sweet little garden tea party at a friends' house tomorrow--I'll be using your wonderful recipe! I wanted to use buttermilk, so this is perfect! I'll have to run outside and see if any of my English lavender has bloomed yet!

    Wishing you a wonderful night!


  5. Those scones look so good, Mary! I wish I could get my hands on some lavender! I would try this for sure... Thanks for sharing... That cream and jam oozing out of the scone looks irresistible!

  6. Interesting combo! Great looking scones.. But I may have problem locating some culinary lavender. Thanks for the inspiration!

  7. They look fabulous Mary! Lavendar is something I only started baking with in recent years, but it does infuse a lovely flavour into things when used judiciously!! That top picture is making me want a scone for breakfast, with lots of cream!! xxoo

  8. okay making these THIS weekend, having some guests in town and this is just perfect way to say good morning- with a batch of these scones. they look incredible girl!

  9. These look amazingly good! And no doubt even better when you have a few moments to yourself. :)

  10. Mary,
    How fun to visit your blog! My daughter lives in London and so I visit England 3-4 times each year and love it! I love the cities, the countryside, the people, the charm, the food.... well just everything!! I was in the Cotswalds in April but didn't know about the lavender, I will have to remember to get some next time I am in England. Love your scones, what do you use for clotted cream since you're here in the states. I was contemplating making my own but it's hard to find cream that's not ultra pasteurized. Thanks for a fun visit to England without leaving the States!

  11. Just a note about the cream! I used heavy cream all whipped up and it worked a treat - hope you enjoy!
    Mary x

  12. Mmm! I've never cooked with lavender before. Those looks so delicious :)

  13. how did I miss these?I have my blog set to list newest entrries on all my favorite blogs,, this one didn't come up,, i love these,,

  14. These scones are stunning and wow the flavors sound so great! I love your pictures and can't wait to see more things from your kitchen!

  15. mmmm these look so good, my mom is always trying differnt recipes for scones, and I adore them as well! So much enjoy your blog, my mom, Laurie, over at Howmytimeflys, is always telling me about how she enjoys reading your blog so much!

  16. These scones look soooo good, I love making differnt scones, have been enjoying reading your blog, my mom, Laurie at Howmytimeflys, has been telling me about how she enjoys reading your blog, so I thought I would take a visit, wonderful recipes, and the pictures make me hungry:)

  17. These really look delightful. I am anxious to do some baking with lavender or lavender and honey.


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