Lavender Scones

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  • Makes: 8-10
  • Prep Time: 15 mins
  • Ready in: 25 mins
  • Difficulty: Easy
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Lavender Scones
Lavender Scones Phil


  • 150g plain flour
  • 100g strong white flour
  • 40g salted butter
  • 25g baking powder
  • 70g castor sugar
  • 2 heaped tbsp dried lavender
  • 150mls buttermilk
  • egg beaten egg or milk
  • 300mls lightly whipped double cream
  • 2-3 tsp lavender oil
  • finely grated zest 2 lemons
  • 4 tbsp good quality lemon curd

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  • Pre-heat the oven to 200°C, gas 6.
  • Rub the flours, butter and baking powder together until you have fine breadcrumbs then add the sugar and lavender.
  • Gradually add the buttermilk, the mixture should be really wet and soft
  • Remove from the bowl and bring together.
  • Roll out and cut 8 x 7cm x 2cm deep scones.
  • Place onto a greased baking tray cover with film lightly and leave for 15 minutes in a warm place.
  • Remove the film brush with milk or beaten egg.
  • Bake for 30 minutes, or until well risen and light brown.
  • Cool on a wire rack.
  • Meanwhile fold the lavender oil, lemon zest and lemon curd into the soft cream
  • Split the scones in half and top with the lavender cream.

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