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Lavender Cook's collection - 12 x 9cm pots

Lavender Cook's collection - 12 x 9cm pots

£79.99 GBP
£79.99 GBP
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The Cook's Collection – 12 x 9cm pots

Perfect for the kitchen gardener, this collection brings two culinary lavender varieties to your home. You'll receive 6 x Hidcote and 6 x Munstead – both prized for their flavour and fragrance in the kitchen.

Hidcote – Our most popular variety with deep purple flowers and effortless charm. Compact at 40cm, it's ideal for pots or borders. Harvest the blooms for drying, infusing into teas, or adding to bakes and savoury dishes. Beloved by bees and butterflies too.

Munstead – A taller English lavender reaching 60cm, with lighter purple flowers and fresh green foliage. Perfect for filling space whilst delivering the same culinary versatility. Equally generous with its harvest.

Both varieties thrive in well-drained soil and sunshine, rewarding you with continuous blooms throughout the growing season. Dry the flowers for year-round use in cooking, crafts, or simply to enjoy their timeless scent.

Lavender Scones Recipe:

Ingredients

  • 2 3/4 cups (350 grams) self-raising flour

  • 1 teaspoon baking powder

  • 3 ounces (6 tablespoons/85 grams) unsalted butter, chilled, cubed

  • 2 1/2 tablespoons caster sugar

  • 2 teaspoons culinary lavender

  • 2 large eggs, free-range, lightly beaten

  • 7 tablespoons (100 millilters) milk

Steps to Make It

  1. Preheat the oven to 400F/200C Gas 6

  2. Start by chilling a large mixing bowl in the freezer for 10 minutes or 30 in the fridge.

  3. Sieve the flour and baking powder together into the large mixing bowl. Add the butter and rub into the flour working as quickly until the mixture resembles breadcrumbs, do this as fast as possible, so the mixture does not become warm.

  4. Add the caster sugar and the lavender, stir with a metal spoon.

  5. Reserve 2 tablespoons of egg (for glazing) then add to the mixture with 3/4 of the milk. Using a dinner knife (not your hands) mix to create a soft, dough―if the dough feels dry add a little more milk but take care not to make the dough too sticky.

  6. Tip the dough onto a lightly floured surface and knead gently and lightly to help smoothen taking care not to be too heavy or knead too long.

  7. Roll―again carefully―into a circle at least 2 cm deep.

  8. Dip a 6 cm cutter into your bag of flour and cut out the scones avoiding twisting the cutter (this can prevent the scones from rising). Reform the dough trimmings into a ball and repeat as above until you have used it all up.

  9. Place close together but not touching on a lightly greased baking sheet and brush the tops with the beaten egg. Bake in the center of the preheated oven for approximately 10 to 12 minutes or until golden and risen. Check the base of the scones to make sure it also is golden.

  10. Place on a cooling rack.

 

 

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