I made these up on the fly to enter the local county fair, and I could not believe, with all the amazing bakers in my community I won the blue ribbon and championship for quick breads with these yummies. But the credit really goes to a man named Len Ellis, who shared his secret scone recipe with me years ago, when I worked at a small public golf course on a chilly Washington beach.


  • 2 c. flour
  • 1 c. walnuts, finely chopped
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 butter, cold and cubed
  • 1/2 c. brown sugar
  • 4 tsp. vanilla extract
  • 1 T. lavender buds, crushed
  • 1/2 c. buttermilk
  • 2 T. milk


Mix flour, sugar, baking powder, and salt in a large bowl.

Cut in butter until coarse, add walnuts and lavender, stir well.

Add egg, vanilla, and buttermilk, stir to mix.

Knead until combined into a ball.

This can be baked as one large or two small rounds. Press out to about an inch thick.

Cut intowedges before baking.

Brush top with milk.

Bake at 400 F for 18-20 minutes or until golden.

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