LAVENDER SCONES
Invented in the 1500s by the Scots, popularised by 19th century-style ‘influencer’ Anna, Duchess of Bedford, to bridge the insufferably long gap between lunch and dinner, the humble scone is now the cornerstone of every afternoon tea ritual.
No royal garden party, bunting-decked village fête or National Trust café would be right without them.
Savoury or sweet, plain, or packed with plump, dried fruit, scones are the quintessentially crumbly fuel for Devon and Cornwall’s enduring jam-first, cream-first rivalry.
These, created by Wilson – chef and e-Commerce Experience and CRM Manager at Robert Welch – are deliciously elegant.
Fragrant, buttery, and infused with lavender, they’re the perfect partner for afternoon tea, served on a Drift Cake Stand with tea poured from our Drift Teapot.
They’re also a showstopper for cheerful summer celebrations, grand garden parties, and every occasion in between.
Enriched with cream, glazed, and baked until golden, they’re quick and simple to make, yet impressive on the cake stand – and a real crowd-pleaser.
"To me, scones are all about bringing people together,” says Wilson.
“There’s something lovely about everyone pausing for a moment, sharing a warm bake, and having a proper chat. Simple food that creates real connection."
SERVES:
12-16 people
PREPARATION TIME:
25 minutes, plus 30 minutes resting
INGREDIENTS & METHOD
550g plain flour
50g baking powder
3tsp culinary lavender
100g caster sugar
100g cold butter (cubed)
170g full fat milk
170g double cream
2 eggs (beaten)
550g plain flour
50g baking powder
3tsp culinary lavender
100g caster sugar
100g cold butter (cubed)
170g full fat milk
170g double cream
2 eggs (beaten)
1 - Preheat the oven to 220ºC/200ºC fan/Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving with butter, cream, or homemade jam.
1 - Preheat the oven to 220ºC/200ºC fan/Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving with butter, cream, or homemade jam.
1 - Preheat the oven to 220/200 FAN degrees Celsius or Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving.
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COOK'S NOTES
• Keep your hands and all your equipment as cold as possible, working fast to prevent the mixture from becoming too heated. Place your mixing bowl and cubed butter in the freezer for 10 minutes while you weigh out the ingredients.
• Use a simple round cutter instead of a fluted one because the soft mixture is easier to cut and get out. Never twist the cutter.
• When placing the scones on your baking tray, keep them close together but not touching so that as they rise and swell, the sides stay straight and don’t lean over.