Honey & Lavender Scones
Makes about 8 scones | Ready in 30–35 mins
Looking to add a little floral flair to your next cream tea? These Honey & Lavender Scones are a beautifully fragrant twist on the classic – subtly sweet, delicately perfumed, and utterly delicious with a generous dollop of Langage Farm clotted cream. Perfect for lazy bank holiday afternoons, garden picnics, or impressing guests with something a bit different.
- Ingredients:
225g self-raising flour - 1 tsp baking powder
- Pinch of salt
- 50g unsalted butter (cold, cubed)
- 25g caster sugar
- 1 tbsp dried edible lavender buds (culinary grade – not the potpourri kind!)
- 1 tbsp clear honey
- 150ml milk (plus a little extra for brushing)
To serve:
- Langage Farm clotted cream
- Blueberry or blackberry jam
- Optional: extra honey for drizzling
- Method:
Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment. - Mix the dry ingredients:
In a large bowl, stir together the flour, baking powder, salt, sugar, and dried lavender. - Rub in the butter:
Add the cubed butter and rub into the flour mixture with your fingertips until it resembles breadcrumbs. - Add the wet ingredients:
Gently warm the milk and honey together (just a few seconds in the microwave or on the hob – not hot, just warm). Pour into the flour mixture and mix to form a soft dough. Don’t overwork it. - Shape the scones:
Turn the dough out onto a lightly floured surface and gently pat it out to about 2.5cm thick. Cut into rounds using a floured cutter. - Bake:
Place on the tray, brush tops with a little milk, and bake for 12–15 minutes until risen and golden. - Cool and serve:
Let them cool slightly on a wire rack before serving warm with Langage Farm clotted cream, blueberry jam, and a drizzle of honey if you fancy. - Tips & Twists:
Add a bit of lemon zest to the dough for extra brightness.
For a softer floral flavour, infuse the milk with lavender first, then strain.
These also freeze beautifully – perfect for baking ahead of the bank holiday.