Lavender, Earl Grey and lemon scones

Lavender, much like marmite, seems to be a love or hate it ingredient. Up to you, but I think these lavender scones gorgeous. The combination of lavender, Earl Grey and lemon goes together really well; they are subtly floral and perfect for an afternoon teatime treat.

Scones are one of the simplest things to make and that means that once you’ve mastered the basic method and recipe you have so much creative freedom to play around with flavours and combinations you like. Have a go and let me know what you think. 

Ingredients for Lavender scones

450g self-rising flour

100g cold butter

1 ½ tsp baking powder

1tsp dried culinary lavender

220ml cold milk

2 Earl Grey tea bags

60g caster sugar

½ tsp salt

Ingredients for the icing 

130g icing sugar (sieved)

Pinch salt

Zest and juice of 1 lemon

Makes between 10-12 scones. 


Tear 2 Earl Grey tea sachets and culinary approved dried lavender and add to the milk in a jug. Pop it covered in the fridge ready to include later. This should be done a few hours before making the scones.

Preheat the oven to 200°C, gas mark 6. 

Sieve the self-rising flour, baking powder and salt together in a bowl. 

Add chopped fridge cold butter to the mixture and rub together with the tips of your thumb and fingers in a fluttery motion until it looks like bread-crumbs or an oat mixture. It’s okay if some of the butter hasn’t fully combined, as that will help make lighter scones when they bake. 

Stir in the caster sugar.

Sift the lavender and tea bags from the infused milk. 

Add in the lavender/earl grey milk mixture by hand (this is messier but will help you get the right texture. You’re looking for a dough that holds together and isn’t sticky, otherwise you’ll need to add more flour which will alter the texture of the scones). Different types of flour absorb liquid differently, so add the milk gradually and judge whether you need the last of the milk.)

Once the scone dough has come together, turn out onto a lightly floured board and cut the scones using a 7cm cutter. (I liked the size of these but make smaller ones if you prefer). 

Add the scones to a greased baking tray and brush each scone with some milk (taking care that it doesn’t drip down the sides, as this can effect how the scones rise). 

Cook for 10 minutes, turning the baking tray half way through to ensure even baking. 

Once cooked, transfer to a wire rack to cool. 

To make the icing, mix the sieved icing sugar, lemon zest and juice and salt together. 

Using a teaspoon, drizzle the icing onto each scone any way your heart tells you. Top with a few sprigs of dried lavender.

Scones are best eaten on the day, but will last 2 days in an airtight container. 


Before cutting out the scones, I dip the cutter in flour, which will help the scone come out easily. Dip, cut, repeat. 

As you cut out each scone, no matter how instinctive or tempting, avoid twisting the cutter, this will make the scones rise unevenly. (They will still taste just as lovely though). 

Want to go savoury? Try my Cheddar Red Leicester cheese scone recipe – they are some of my favourites.

Looking for other afternoon tea ideas? Why not try my Iced baked doughnuts – they are incredibly simple to make, but look gorgeous – a real centre piece to be proud of.

After some afternoon tea inspiration? Check out BBC food guide to afternoon tea – some lovely ideas here.