Recipe: Lavender Scones with Cardamom Cream


Lavender Scones with Cardamom Cream

Ingredients for Lavender Scones:

2 cups self-raising flour
4 tbsp unsalted butter (or nuttelex or canola spread as substitutes)
1/4 cup sugar (1/2 tsp stevia powder as substitute)
2 tsp fresh lavender or 1 tsp dried culinary lavender, coarsely chopped
2/3 cup milk (or soy as substitute) plus extra for glaze
1-2 tbsp of light olive oil or canola spray

Method for Lavender Scones:

  1. Preheat oven to 180°C.
  2. Spray baking tray with canola spray/grease with light olive oil and lightly dust with a little flour.
  3. Place self-raising flour, sugar/stevia into a large bowl and using your fingertips, rub butter/nuttelex/canola spread into flour until mixture resembles breadcrumbs.
  4. Make a well in the centre and add milk/soy and lavender. Mix with a bread knife until mixture forms a soft dough.  Add more milk/soy if required and turn onto a lightly floured surface to knead gently until smooth dough forms.
  5. Form dough into a flat 2cm-thick shape and using a 5cm diameter round cutter, cut into round shapes. Press remaining dough together and cut more round shapes until all dough has been used.
  6. Place scones onto prepared baking tray, 1cm apart and brush tops with a little milk/soy.
  7. Bake for 20 to 25 minutes or until golden and risen.
  8. Transfer to a wire rack to slightly cool and serve warm with any jam and cardamom cream.

Ingredients for Cardamom Cream:

1 cup thick cream (or coconut cream can be used as a substitute for dairy cream by using the thick portion skimmed off the top of whole fat coconut milk).
1/4 tsp ground cardamom.
1 tbsp superfine sugar, which can be caster or icing (or ¾ of tbsp of powdered stevia can be used as a substitute).

Method for Cardamom Cream:

To make the cardamom cream, combine the cream, sugar/stevia and cardamom in a bowl and whisk until the mixture thickens slightly.


Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.


(C) T. Altman 2016

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (


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