Lavender Scones

Not sure I’ve ever met someone who didn’t like a scone, and as a kiwi, they have got to be in your staple baking repertoire. This recipe is something to surprise your guests with, as the hint of lavender is such a beautiful addition, and the sweet glaze is the perfect way to incorporate the flavour. You can add some colouring to the icing like I have here, to give a hint to the flavour, or decorate with some dried lavender. 

Makes: 12




3 cups plain flour 
2 Tbsp baking powder 
½ tsp salt 
100g cold, plant based or normal butter 
1¼ cup Mylk Made Creamy Lavender Mylk 

Lavender Glaze

2 Tbsp Mylk Made Creamy Lavender Mylk 
1 cup icing sugar 
Purple food colouring (if desired) 





  1. Preheat the oven to 210°C. Line an oven tray with baking paper. 

  2. ​Prep the Lavender Mylk as per the label instructions, you will need 1½ cups worth. 

  3. Sift flour, baking powder and salt into a large bowl. Add cold butter to the bowl and use clean hands to rub butter into the flour, until the mixture resembles breadcrumbs. 

  4. Make a well in the centre of the mixture and pour in first measure of Mylk. Use a butter knife to gently mix. Use clean hands to bring the mixture together to form a dough ball (mixture should still be quite moist). Be careful not to overmix, as this will make the scones tough. 

  5. Dust your work surface with a little flour and roll out the dough, about 2cm thick. Use a cookie cutter to cut out 12 circles, or simply cut out any shape you prefer. 

  6. Place onto prepared tray and brush with second measure of Mylk. Bake for about 12 minutes, or until golden and just cooked through. 

  7. Meanwhile, make the lavender glaze. Mix together icing sugar, remaining measure of Lavender Mylk and food colouring, if using. It should be quite a thick glaze, or it won’t stay on the scone.  

  8. Once the scones are cooked, drizzle with glaze and enjoy warm with a cup of tea. 

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