Breakfast with Flowers: Lemon Lavender Scones

By Heather Barnes

These recipes were inspired after traveling to the English countryside in March when the hills were blanketed in flowers. I have an affinity for flowers and try and use them as much as possible in my cooking and baking. Cooking with flowers is a lost art, but the process can be so mindful and the results are always surprising me.


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Preheat oven to 400 degrees. Stir together first four ingredients. Then cut butter into flour mixture with a pastry cutter or your fingers until it resembles the size of peas. Chop up lavender finely, and zest and squeeze lemon. Add milk, lemon, and lavender and stir until it forms a soft dough. Turn dough onto floured surface and form into a disc. Cut into wedges and separate so they have room to bake on a greased cookie sheet. Brush tops with a whipped egg for that extra glisten!

Bake 18 minutes. Drizzle on lemon glaze with a spoon, and serve on pretty vintage plates with a cup of tea!

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Heather Barnes is an Austin based photographer and recipe creator. She aims to see beauty in every day moments, living mindfully and soulfully. She has an affinity for all things vintage, including collecting 1950s cookbooks and unique kitchen utensils from the past. Heather loves experimenting with herbs and flowers in her kitchen, and is currently writing her first cookbook. Her motto is, “Stop and smell the flowers along the way.” Find her on Instagram at @aforagersfeast.


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