Baking Mix - Lemon Lavender Scones

Our best seller, and for good reason — these scones bake up fluffy, golden, and just a little tangy from the real crystallized lemon worked into the mix. The culinary lavender is folded in quietly: enough to scent the kitchen while they bake, not so much that it takes over.

Best warm, in our personal opinion. Split one open, smear it with butter or clotted cream, pour a cup of tea. That's a morning.

This mix is private-label from a baker we trust — the same source as our other culinary mixes. The scones earned their way to "best seller" the honest way: people taste them, then come back for more.

Each bag is wrapped in burlap and finished with a deep purple ribbon, ready to gift or keep for a quiet Saturday morning.

Product Highlights

• Real crystallized lemon and culinary lavender — no artificial flavors
• No preservatives, no artificial colors
• Makes 8 large scones (or 16 smaller wedges)
• Packaged in a burlap sack with the Homestead Lavender Farm label
• Net Wt: 12 oz (340 g)
• Best-by date printed on the bag

You'll Need

• 1 cup whipping cream (have a little extra on hand — see instructions)
• A baking sheet
• A floured cutting board

Serving Suggestions

These are best warm — that's our personal vote. Split a scone open and serve with butter, jam, clotted cream, or a simple lemon glaze. A cup of hot tea on the side is what we'd reach for. For something fancier, plate them alongside fresh berries with cream.

Ingredients

Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate), sugar, crystallized lemon (citric acid, lemon oil, lemon juice), lavender buds.

Contains: Wheat.

Allergen Note

This mix contains wheat. When prepared as directed, the finished scones also contain milk (from the whipping cream).

Baking Instructions

Preheat oven to 400°F.

Empty the mix into a large bowl and whisk to distribute the lemon crystals evenly. Add the whipping cream a little at a time, stirring as you go, until a dough ball forms. You may not need the full cup — and if the mix seems a little dry partway through, add more cream a tablespoon at a time until everything comes together.

Turn the dough onto a floured cutting board and knead about 10 times — no more. Pat into a circle about 1 inch thick, then cut into 8 large or 16 smaller wedges.

Place the wedges on a baking sheet and bake 14 to 16 minutes, until lightly browned. Serve warm.

Shipping & Storage

Store in a cool, dry place. Ships nationwide in eco-friendly packaging.

From our shop to your kitchen — best served warm, the Homestead way.