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Lavender Scones


  • 2 cups flour
  • 1 tablespoon baking powder
  • 4 tablespoons butter
  • 1/4 cup sugar
  • 2 teaspoons fresh lavender florets
           - or -
          1 teaspoon dried culinary lavender, roughly chopped
  • 2/3 cup milk, plus extra for glazing


Preheat oven to 425 degrees F. Grease and flour a large baking sheet.

Sift the baking powder and the flour together in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and lavender, reserving a pinch to sprinkle over top of the scones before baking.

Add enough milk to make a soft, sticky dough, knead briefly on a well floured surface. Shape the dough into a round about 1" thick. Using a pastry cutter stamp out 12 scones. (I cut mine with a knife into wedges).

Place scones on prepared baking sheet, brush tops with a little milk and sprinkle on the reserved chopped lavender.

Bake 10 to 12 minutes until golden. Serve warm with cream (clotted, if you can come by it) and jam.

 Joe, Paula & Jonah Nuspl, from Beaverton
shared this recipe with us after their visit to our lavender farm.