Old Fashioned English Lavender Tea Scones

The scent of lavender always transports me back to my grandmother’s garden in the Cotswolds. As a child, I would spend hours wandering among the fragrant rows of purple blooms, the buzzing of bees a constant, comforting drone. Grandma Elsie always had a batch of freshly baked scones waiting, and sometimes, if I was lucky, she’d sneak a few lavender blossoms into the dough. The subtle floral note transformed the humble scone into something truly special, a little taste of sunshine and summer right there on my tongue.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 7-10 minutes
• Total Time: 27-30 minutes
• Yields: 12 scones
• Serves: 6
• Dietary Type: Vegetarian

Ingredients

• 225 g plain flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 60 g butter, cold and cubed
• 1 tablespoon natural cane sugar
• 150 ml milk
• 1 tablespoon organic lavender flowers, culinary grade
• 1 egg, beaten, for egg wash

Equipment Needed

• Large mixing bowl
• Baking sheet
• Measuring cups and spoons
• Pastry cutter or sharp knife
• Rolling pin
• Wire rack

Instructions

1. Begin by preheating your oven to 220°C/450°F (200°C fan/Gas Mark 7). While the oven is heating, lightly flour a baking tray to prevent the scones from sticking.
2. In a large mixing bowl, sift together the 225 g plain flour, 1 tablespoon baking powder, and ½ teaspoon salt. Sifting ensures that the baking powder is evenly distributed, resulting in lighter, fluffier scones.
3. Add the 60 g cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs. The key here is to work quickly, preventing the butter from melting and ensuring a tender crumb.
4. Stir in the 1 tablespoon natural cane sugar. This adds a touch of sweetness to complement the floral lavender flavor.
5. Make a well in the center of the flour mixture. Pour in the 150 ml milk and, using your hands or a spatula, gently mix until a soft, slightly sticky dough forms. Be careful not to overmix, as this can develop the gluten and result in tough scones.
6. Sprinkle the 1 tablespoon organic lavender flowers over the dough. Gently knead the lavender into the dough until it is just smooth and evenly distributed. Handle the dough with care; excessive kneading will toughen the scones.
7. Lightly flour a clean work surface. Gently roll out the dough to a thickness of about 2.5 cm (1 inch). Use a pastry cutter or a sharp knife to cut out round scones. For best results, avoid twisting the cutter, as this can seal the edges and prevent the scones from rising evenly.
8. Place the scone rounds onto the prepared baking tray, leaving a little space between each scone.
9. Brush the tops of the scones with the beaten egg to give them a golden-brown shine. If desired, sprinkle a few extra lavender flowers on top for added visual appeal and fragrance.
10. Bake in the preheated oven for 7-10 minutes, or until the scones are well risen and golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
11. Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly.

Expert Tips & Tricks

• Cold Ingredients are Key: Using cold butter and milk is essential for creating light and flaky scones. The cold butter creates pockets of steam as it melts in the oven, resulting in a tender crumb.
• Don’t Overmix: Overmixing the dough develops the gluten, leading to tough scones. Mix just until the ingredients come together.
• Handle with Care: When rolling and cutting the scones, be gentle and avoid overworking the dough.
• Baking Sheet Trick: For even baking, use a baking sheet that is light in color. Dark baking sheets can cause the bottoms of the scones to brown too quickly.
• Lavender Intensity: The strength of the lavender flavor can vary depending on the variety and freshness of your lavender. Adjust the amount to suit your taste. Remember, a little goes a long way!
• Freeze for Later: Unbaked scone dough can be frozen for up to a month. Simply cut out the scones, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Serving & Storage Suggestions

These Old Fashioned English Lavender Tea Scones are best served warm, ideally within a few hours of baking. They are delicious split open and spread with butter, clotted cream, or lavender honey. For an extra touch, serve them with a pot of Earl Grey tea or a glass of chilled elderflower cordial.

To store, place cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 1 month. To reheat, thaw the scones at room temperature and then warm them in a low oven (around 150°C/300°F) for a few minutes, or microwave them briefly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	278.7 kcal	–
Calories from Fat	–	33%
Total Fat	10.2 g	15%
Saturated Fat	6 g	29%
Cholesterol	55.8 mg	18%
Sodium	471.1 mg	19%
Total Carbohydrate	39.6 g	13%
Dietary Fiber	1.3 g	5%
Sugars	2.2 g	–
Protein	6.8 g	13%
*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free: Substitute the plain flour with a gluten-free blend. You may need to add a little extra milk to achieve the desired dough consistency.
• Dairy-Free: Replace the butter with a plant-based butter alternative and the milk with almond, soy, or oat milk.
• Lemon Lavender: Add the zest of one lemon to the dough for a bright, citrusy twist.
• Honey Lavender: Substitute the cane sugar with honey for a richer, more complex flavor.
• Seasonal Fruit: Incorporate seasonal fruit, such as blueberries or raspberries, into the dough for a summery treat.

FAQs (Frequently Asked Questions)

Q: Can I use dried lavender instead of fresh?
A: Yes, you can use dried culinary lavender. Use about half the amount, as dried lavender has a more concentrated flavor.

Q: What if I don’t have culinary lavender?
A: If you can’t find culinary lavender, you can omit it or substitute it with another herb, such as rosemary or thyme.

Q: My scones are dry. What did I do wrong?
A: Overbaking or using too much flour can result in dry scones. Make sure to measure the flour accurately and avoid overbaking.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly to prevent it from drying out.

Q: How can I get my scones to rise higher?
A: Make sure your baking powder is fresh, and avoid overmixing the dough. The cold butter creates steam and helps the scones rise.

Final Thoughts

I truly hope you’ll try baking these Old Fashioned English Lavender Tea Scones. They are a delightful treat that’s perfect for a special occasion, a cozy afternoon tea, or simply a moment of quiet indulgence. Feel free to experiment with different variations and substitutions to create your own unique version. And if you do make them, please share your feedback – I’d love to hear how they turned out! These scones pair beautifully with a simple lemon curd or a dollop of homemade whipped cream. Happy baking!