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Lavender Scones

350 gram self-raising flour

pinch of salt

1 tbsp of baking powder 

100 gr of butter, crumbled 

3 tbsp caster sugar

175 ml milk

1 tbsp vanilla sugar

2 teaspoons Culinary Lavender

beaten egg to glaze

clotted cream and jam to serve

Heat oven to 200C, sift flour, add Culinary Lavender, baking soda, salt and stir. 

Add the butter, rub it in with your fingers till crumbles. Stir in sugar.


Warm milk, add vanilla and combine with the dry mix. Roll out on floured board. Cut into round 4 cm deep and place on a tray lined with baking paper. 

Bake 10 minutes until rasen and golden on the top.

Serve with clotted cream and strawberry and lavender jam.

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