Old Fashioned English Lavender Tea Scones
"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."
photo by Lalaloula
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
12 scones
- Serves:
- 6
ingredients
- 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
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.
Questions & Replies
-
Can I get this recipe with US measurements... I can't find all the conversions
Reviews
-
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 -
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. -
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! -
-
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!
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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.
see 3 more reviews
Tweaks
-
Next time I will reduce the lavender! @itsheleneats -
I used buttermilk instead of regular milk and I lightly dusted the scones with powdered sugar.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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