Tea Foodie [by Zanitea]

a journal of tea-inspired foods and recipes

Lavender-Lemon Buttermilk Scones

I was searching for the perfect scone to be the tasting vessel for a tea-infused lemon marmalade that my new friend and fabulous jam maker, Kathy, made using one of my Zanitea organic tea blends. Luckily, I came across this gem of a recipe.

lavender lemon buttermilk scones

Kathy is founder of Modern Gingham Preserves, a local company using local ingredients to create an amazing, seasonal line of preserved yummy-ness. Kathy has an exquisite palate as demonstrated by her menu of organic jam flavors, such as Blueberry & Vanilla Balsamic, Strawberry & Black Pepper and Blackberry Lavender.

Kathy’s latest inspiration came from one of my Zanitea organic tea blends called Bright Grey, a blend of Earl Grey tea with hibiscus, lavender and lemon. Kathy took my tea blend and infused it into a luscious lemon marmalade. The result is seriously delish!

zanitea and modern gingham collaboration

Kathy and I both sell our products (her preserves, my tea blends) in the new locally made section of Savory Spice Shop’s Denver-area stores. We did a sampling event together the other day to introduce our products to Savory’s customers and to test out our collaboration of “tea with jam and bread” (as I like to call it).

The sampling menu? Zanitea’s Bright Grey tea blend (cold-steeped overnight in half lemonade and half water) with lavender-lemon buttermilk mini scones and a dollop of Modern Gingham’s tea-infused lemon marmalade.

zanitea with modern gingham jam and bread

“It tastes like magic!” was the best customer comment of the day.

Happy cooking and sipping!

P.S. You might also be interested in these related recipe posts: Earl Grey & Hibiscus Lemonade or Cheater Sweetheart Scones.

Lavender-Lemon Buttermilk Scones

(Adapted from the Sweet Lavender Scones recipe on Epicurious.com.)

Makes 2 to 3 dozen scones, depending on size you make the scones


3 cups all-purpose flour

¾ cup sugar

1 tablespoons baking powder

2 teaspoons dried lavender buds

1 teaspoon kosher salt

½ teaspoon baking soda

¾ cup cold unsalted butter, cut into ¼-inch cubes

1 cup buttermilk

finely grated zest of 1 lemon

1 teaspoon vanilla extract


1. Preheat oven to 425 degrees and line a couple of baking sheets with parchment paper.

2. Pulse flour and the rest of the dry ingredients together in food processor.

lavender in dry scone ingredients3. Add butter and pulse several times to make a course meal.

4. Whisk buttermilk, lemon zest and vanilla together, then pour mixture slowly into food processor as it’s running until dough just barely comes together.

5. Transfer dough to a floured surface and knead a few times until dough forms enough to shape into a 1-inch thick rectangle.

6. Cut dough into squares or rounds with a pastry cutter or biscuit cutter. Then half or quarter the squares or rounds to make them into mini scones, if desired.

cutting lavender lemon scones7. Bake scones on parchment-lined baking sheets until golden, about 10 to 15 min., depending on size of scone.

8. Serve with tea and jam!


One comment on “Lavender-Lemon Buttermilk Scones

  1. denvertealady
    August 3, 2013

    Sounds yummy! I want to try the Earl Grey tea and the jams!

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About Zanitea

Combining a love of tea and food through hand blended teas and cooking with tea inspiration.

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