Delicate, tender and with a soft crumb, these lavender cream scones are the ultimate indulgence. Especially when slathered with rich clotted cream and jam!
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Traditional English scones might be the first thing that comes to mind when we think about afternoon tea, but it’s unlikely that Jane Austen enjoyed them during the Regency. While some form of scones have existed since the 1500’s, they wouldn’t have resembled our modern version until baking powder was invented in the 1840’s. Today, delicate and flaky cream scones are a teatime favourite and I couldn’t imagine serving an afternoon tea without them. Lavender buds add a subtle floral aroma to these indulgent lavender cream scones – perfect with a pot of tea and a date with Mr. Darcy!
But indeed I would rather have nothing but tea.
Jane Austen
Clotted Cream
I simply can’t imagine enjoying a scone without a thick layer of luscious clotted cream. Heavy cream is scalded and then allowed to sit in a warm place. The thick cream will ‘clot’ and rise to the surface. This rich clotted cream layer is then skimmed off and enjoyed. Clotted, or Devonshire, cream can be tricky to source outside of the United Kingdom but it’s well worth the effort to find. Some of our local grocery stores carry it as well as a local British import food store.
Traditionally from Cornwall and Devon, there is some debate over how to properly serve clotted cream on scones. In Cornwall they favour jam first and then topped with clotted cream. Myself, I prefer to enjoy my scones the Devon way – with a thick layer of clotted cream spread over the scone and topped with a dollop of jam!
Ingredient Notes
Lavender buds: If possible, use fresh lavender buds for this recipe. Be sure that the lavender you harvest has not been sprayed with pesticides or any other chemicals. Dried culinary lavender buds can be used instead and is readily available in health food stores and online.
Heavy cream: It is the heavy cream that gives these decadent cream scones their characteristic soft crumb.
Butter: Often cream scones omit butter and rely only on the fat in the cream to add richness to the dough. I prefer adding butter as well to achieve a super flaky scone. Be sure to use cold butter when making the dough.
Flour: I use all-purpose flour in this recipe.
How to Make Lavender Cream Scones
Mix the dough
Preheat the oven to 425 deg F. In a mixing bowl combine the flour, sugar, baking powder, and salt. Stir the dry ingredients together. Cut the butter into small cubes and add to the mixing bowl. Cut the butter into the dry ingredients until it resembles small pea-sized pieces. Add the lavender buds and mix into the dry ingredients. Stir in the heavy cream until it forms a dough.
Shape the scones
Turn the dough out onto the counter. Dust with flour and pat into a smooth ball. Cut the dough in half. Shape one half into a ball and press out into a 1/2-inch thick disc about 6 inches in diameter. Cut the dough into 6 wedges. Transfer the scones to a parchment-lined baking sheet. Repeat with the remaining dough.
Bake the lavender cream scones
Brush the tops of the scones with a little heavy cream. Bake for 14 to 17 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. Let the cream scones cool. Serve with Devonshire cream, jam, and a pot of tea!
More Regency Era Recipes
Lavender Cream Scones
Ingredients
- 2 ½ cups flour
- ⅓ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 stick cold butter
- 2 tbsp lavender buds
- 1 ⅓ cups heavy cream plus extra for brushing
Instructions
- Preheat the oven to 425 deg F. Line a baking sheet with parchment paper and set aside. In a mixing bowl combine the flour, sugar, baking powder, and salt and stir together.
- Cut the butter into small cubes and add to the dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until it resembles small pea-sized pieces. Add the lavender.
- Stir the heavy cream into the dry ingredients until it forms a dough. Turn the dough out onto the counter. Dust with flour and pat into a smooth ball. Cut the dough in half.
- Shape one half into a ball and press out into a 1/2-inch thick disc about 6 inches in diameter. Cut the dough into 6 wedges. Transfer the scones to a parchment-lined baking sheet. Repeat with the remaining dough.
- Brush the tops of the scones with a little heavy cream. Bake for 15 to 17 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. Allow the scones to cool. Serve with Devonshire cream, jam, and a pot of tea!