❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking
Lavender & Lemon Scones
An afternoon-tea bake pairing delicately fragrant lavender with bright, freshly grated lemon zest.
From our Meadow
Lavender Blossoms
Lavandula angustifolia
Shown: our existing Shopify product photography, not an image of the finished recipe.
Flowers from my Meadow Lavender Blossoms are food-safe for culinary use and a fragrant addition to baking.
Explore Lavender Blossoms →For your scones
Ingredients
- 250 g self-raising flour
- 50 g cold butter
- 40 g caster sugar
- 1 tsp Lavender Blossoms
- Zest of 1 lemon
- 150 ml milk
- 1 beaten egg for brushing
- Cream and lemon curd to serve
Baking method
Method
Preheat the oven to 160°C. Rub the cold butter into the self-raising flour, then stir in the caster sugar, dried lavender and lemon zest. Add the milk to form a soft dough, pat to approximately 2–3 cm thick, cut into rounds and brush with beaten egg. Bake at 160°C until golden and cooked through, checking that the centres are fully baked before serving. Baking time varies with oven type and scone size.
The oven setting is 160°C. No fixed baking duration is specified; bake thoroughly rather than relying on colour alone.
Before you enjoy
Allergens & baking notes
- Contains wheat (gluten), milk and egg. Check the labels on cream and lemon curd for additional allergens.
- Baking: Use 160°C. Baking time depends on scone size and oven; ensure the centre is fully cooked before eating.
- Safe handling: Do not taste raw dough containing flour and egg. Wash hands and utensils after handling raw ingredients.
- Storage: Keep perishable toppings chilled. No shelf life is stated for the finished recipe.