Food & Entertaining - Garden to Table

Bohemian lavender scones

The Okanagan Lavender Herb Farm
Photography by
Bert Klassen

Use fresh or dried lavender from your garden to bake these teatime treats

“These scones freeze well and toast up beautifully,” says Litti Birker of The Bohemian Café & Catering Co.

Makes about 20


  • 1⁄3 cup (75 mL) granulated sugar
  • 2 tbsp. (30 mL) + 1 tsp. (5 mL) baking powder
  • 41⁄2 cups (1 L + 125 mL) bread (high gluten) or all-purpose flour
  • 1 cup (250 mL) margarine or butter
  • 2 eggs
  • 21⁄3 cups (575 mL) milk
  • 1⁄2 tbsp. (7 mL) fresh or dried lavender buds

Preheat oven to 350°F (180°C).

Mix first three ingredients in a bowl; cut in margarine or butter.

Whisk eggs in a separate bowl; add milk.

Stir lavender buds into dry mix.

Gently fold milk mixture into dry mix; dough should be just moistened and slightly crumbly. Do not over mix.

Using a 1⁄3 cup (75 mL) measure, scoop out dough and pat into desired shape, 11⁄2 inches (3 cm) thick. Arrange on parchment-lined or lightly greased baking sheet.

Bake for 20 minutes or until golden.

Read more in Food & Entertaining and Garden to Table

  • Page 1: Bohemian lavender scones

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