Thursday, May 10, 2018

Lavender and Lemon Scones for #Improvcookingchallenge

I'd actually forgotten about the Lavender and Lemon challenge for the Improv Cooking Challenge this month until a reminder popped up in FB and I went, "I've got this".

Would you believe I actually had a jar of Lavender blossoms in my pantry?  I did, and I finally got to use them.

My mind went Lavender and Lemon Scones, as soon as I read what the ingredients were going to be.
Lavender and Lemon Scones
I love scones and I've been thinking of just whipping up a quick one, just for me. 
I hate to share sometimes.

At any rate, I then googled and looked at a couple of recipes and went back to my tried and true recipe, which I then played with.
Cause I could.
Here's a few pictures of the process, cause I like to remind myself how to make something and pictures help.
Honestly, scones are so easy to make, and put together in a hurry and then eat, fresh out of the oven with a dollop of jelly or some honey or even better, strawberry jam and clotted cream.

The dough, formed into a ball in the bowl. 
Lavender and Lemon Scones
 Next up, patting it into a nice little round.
Lavender and Lemon Scones
 Cutting it into wedges, and I didn't cut them all the way through, my bad, but I did brush them with butter.
Lavender and Lemon Scones
A closeup of the butter, you can see the lavender and lemon here.
Lavender and Lemon Scones
 After it came out of the oven.  I hadn't made deep enough cuts in the wedges, but they still came out fine.They just needed touch of encouragement with a knife.  A sharp blade always helps, in the kitchen that is.
Lavender and Lemon Scones
  I enjoyed a couple of slices with some raspberry jelly and a lovely cup of tea.  Notice the lemon wedge on the saucer.  I had thought of adding some lavender to the tea as well, but decided it would be overkill.
Lavender and Lemon Scones

Lavender and Lemon Scones

Enough about the scones, let me just tell you about the Improv Cooking Challenge.  Nichole Little of Cookaholic Wife hosts this fun event. Each month we're given a couple of ingredients to make something from and blog about it.  It's always fun to see what other people come up with as well.  

 I've actually missed a couple of months, but that's OK, we take part in these when we can.    I made some Ginger and Spice tea in January, and I've done a couple of repeats on it since.  It's that good.

Yield: 1 scone cut into 8 pieces

Lavender and Lemon Scones

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
Lavender and Lemon play very nicely together in this quick and easy scone


2 cups AP flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/4-1/3 cup sugar
zest from one lemon
1 packet True Lemon crystals (equal to one slice of lemon)
1/4-1/2 cup Creme Fraiche or sour cream
1/4-1/2 cup milk
(can also substitute 3/4 -1 cup buttermilk as well)
1/2 cup cold butter cut into small cubes
1 tablespoon melted butter
1 teaspoon dried Lavender blossoms


Heat oven to 425 degrees, and grease a cookie sheet or use a piece of parchment paper on the pan for the scone. 
Whisk together the dry ingredients, then add  3/4 cup of the milk mixture, mix together.   ( I don't add all the liquid at once, depending on the humidity, temperature, you may not need it all).
Add the butter, and using your gloved hands, work it into the dough.  The dough will be fairly dry and will resemble a pie crust dough.   Work it together gently until it forms a ball. If it doesn't come together easily, add the remaining milk, 1 tablespoon at a time. 
Form the ball into roughly an 8 inch diameter round, 1 inch thick, flatten slightly.  Place on a greased baking sheet or parchment paper.  Cut it into 8 equal wedges, just like a pie, cutting almost all the way through.  Brush the top with the melted butter and bake for 20-25 minutes, or until golden brown. 
Remove from oven and serve warm with some butter and jelly or honey.  Goes very nicely with strawberry jam and clotted cream as well.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.  
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Looks delish! I almost made scones this month- seems like the classic choice for these two great ingredients. Yours look beautiful!

    1. I think it is a classic choice. Although I did come up with a couple more ideas after I made the scones, and in fact may just write about them, a little later on.

  2. These sound amazing. I haven't been able to find dried lavender but the extract worked.

    1. I actually bought the lavender flowers a couple of years ago, and thought I'd use them for 'something', eventually. And now I did. I had no idea that there was such a thing as lavender extract that you could use to cook with.

  3. I will love your Lavender and Lemon Scones! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen


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