A couple of years ago a customer ordered lavender scones for a Mother’s Day gathering he was hosting. It turned out that his wife was terminally ill and she loved our lavender scones and he wanted to include them in a very special, final Mother’s Day afternoon tea. Not long after Mother’s Day she passed away and we made lavender scones for her funeral as well. Since then lavender scones for me, are linked to Mother’s Day. They’re a reminder that food creates memories and that certain foods are inextricably linked to events and times in your life. And that while, in this instance the scones marked a sad occasion, they were also a celebration of a life and a reminder for the family of one of the things that their wife and mother loved.
The trick to making anything with lavender is to err on the side of caution – too much lavender and the scones will taste too floral and perfumed. You can also make mini scone versions of these, which are lovely as part of a morning or afternoon tea selection. You will just need to reduce the cooking time by a few minutes. These are lovely served with lemon curd and cream.
Lavender Scones with Lemon Glaze
A slightly sweet, floral scone beautifully offset with a lemon glaze.
Preheat the oven to 210 degrees celsius. Line a baking tray with baking paper.
In a small saucepan heat the milk and lavender flowers over a medium heat. Heat to just below a boil. Remove from the heat and let the lavender infuse for 10 minutes. Strain the milk, discard the lavender and set the milk aside to cool.
In a large mixing bowl add the flour, extra lavender and the pinch of salt. Pour in the cooled milk and cream. Use a knife to mix the dough. Take care not to over mix. Add a little extra milk if needed. You are looking for a slightly sticky dough.
Turn the dough out onto a lightly floured surface. Pat the dough into a round approximately 2.5cm thick. Use a 6.5cm scone cutter to cut out the scones. Bring the remaining dough together and continue to cut out until you have used all of the dough.
Place the scones 2cm apart on the baking tray. Bake for approximately 12 minutes or until the scones are cooked through and browned on the top. Leave to cool.
In a small bowl mix the icing sugar with the lemon juice until you have a drizzling consistency. Drizzle the glaze over the cooled scones. Scatter with a little lavender if desired, but don't go overboard - you don't want your scones to taste like perfume. Serve with lemon curd and cream.