• 8 cups self raising flour – sifted
  • 1/3 cup dried Munstead Lavender
  • 1 litre full-cream milk
  • 125 g butter – melted
  • pinch of salt


  1. Preheat over to 200 C
  2. Sift flour and salt into a large bowl. Add dried lavender. Stir to distribute lavender evenly.
  3. Make a well in the flour and add milk and melted butter. Lightly combine using a knife or spatula..
  4. Turn mix out onto a floured bench and kneed lightly. Do not over-kneed the dough.
  5. Pat out dough gently to a thickness of approximately 3 cm.
  6. Cut out rounds using a scone cutter. Place on a tray lined with baking paper.
  7. Bake at 200 C for 15 minutes.
  8. Serve with butter or jam & cream. For an added lavender boost, serve with our Strawberry and Lavender Jam.

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