by - July 17, 2017

While visiting Australia last April we stopped by at the Lavender Farm where we had the most divine lavender scones. It seemed a bit weird at first to think of eating lavender but it turned out to be really delicious. I brought back some lavender with me from the farm. It was sold as being suitable for culinary use and I was excited about making my own lavender scones. I also used President butter this time and I found that it makes a world of difference. Much better with President butter!

This is exactly the same recipe I shared earlier. But, I added Lavender this time. The original Buttermilk Scone recipe was from my girlfriend in Penang. You can find her recipe in Craft Passion with some modifications.

I have other various scones recipes that you may like. Oatmeal Buttermilk Scone  and  Pandan Scone.

Recipe - Lavender Buttermilk Scone

Makes 16 Scones


450g plain flour, plus a little extra for dusting
70 g brown sugar
5 teaspoons baking powder
pinch of salt
3 teaspoons dried culinary Lavender

150g cold butter (take out from freezer)
7 tbsp buttermilk, plus a little extra for brushing
2 large eggs, whisked

  1. Cut butter into few pieces and place the butter in freezer.
  2. Prepare ingredients and preheat oven to 220C / 425F
  3. Sift flour, baking powder and salt together in a large bowl.
  4. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use knife).
  5. Add sugar, Lavender and mixed well.
  6. In a measuring cup, beat the eggs with 6 Tbsp buttermilk together, and add this to the dry mixture.
  7. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
  8. Put the dough in the bowl into the fridge for 10 – 15 mins.
  9. Remove the dough from the fridge.Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
  10. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
  11. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
  12. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
  13. Remove them to a wire rack to cool.


1.  Traditionally, scones is served with clotted cream and fruit jam.
2.  You can make buttermilk at home if you can’t get from shop.

Homemade Buttermilk Recipe:

The following recipe will make one cup of buttermilk. If you need more, just increase the ingredients proportionally.

1. Place one cup of milk in a bowl.
2. Add one tablespoon of white vinegar (you can also use lemon juice at a pinch).
3. Allow the mixture to stand for five to ten minutes.

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