Lavender and Yoghurt Scones after Rachel Khoo


It was Sunday, already afternoon, and my partner was still asleep having earlier that morning driven her mother and brother from York to London Stansted. Earlier this year, Ryanair began flying twice weekly between Stansted and Skellefteå airport in the north of Sweden. My partner’s brother lives in that city; while her mother lives in nearby Umeå, the capital of Västerbotten, and where my partner and I spent three and a half years. Quite remarkably – given that, although perfectly pleasant, it is an admittedly small city; and that Umeå, less than a couple of hours’ drive away, has a more overtly international character, with its university, culture houses, jazz festival, and Bildmuseet – Skellefteå’s airport appears to be winning a significant degree of success positioning itself as the gateway to Sweden’s north.

Where air traffic services across airports in Sweden were previously controlled by the state-owned operator LFV, in 2010, following a new Civil Aviation Act, the market was rent asunder. LFV relinquished control of Skellefteå airport, and its air traffic was taken over by the private contractor Aviation Capacity Resources. Under this new operator, the airport seems to be succeeding in building surprising partnerships: the route to and from Stansted is the second international offering at the airport from Ryanair, which opened last year a pathway between Skellefteå and Girona-Barcelona.

But as planes came and went from Skellefteå and from other airports comprising the known world, my partner remained in the unknown, sound asleep, and I determined to make some scones which I had seen a day or two before via the Instagram feed of Rachel Khoo. I knew that the scones were of lavender, which I possessed; and I returned to their image and found their recipe via the website of the London Evening Standard.

At which I fell upon a difficulty. I was in a quandary; I was without some of the ingredients which Khoo’s recipe asked of me; I had neither low-fat yoghurt, nor the raspberries recommended for these ‘lavender, yoghurt and raspberry’ scones; and more I lacked the required means of access by which to make surreptitious egress from and thence return to my property. In short, I was not inclined to go outside, desiring neither to get dressed nor to talk to any people. I knew that the culinary lavender in my cupboard was of a high grade; and I had plenty of butter and flour; and I felt that this would prove enough.

And then to my delight I found in the back of the fridge: a raspberry yoghurt! True, it contained scanty or no raspberry pieces, and was just short of the 130 ml the recipe pleaded, but not wanting to look such a serendipitous gift horse in its gaping mouth, I determined to use this yoghurt regardless, to which I added a small quantity of milk. I made the scones and they turned out just fine, so fresh and fine, just off divine.


Rachel Khoo‘s delicious recipe reads:

  • 40g caster sugar
  • 1 tsp dried culinary lavender
  • 130 ml low-fat yoghurt
  • 250g self-raising flour
  • Pinch of sea salt
  • 1 heaped tsp baking powder
  • 50g cold salted butter, cut into small cubes
  • 75g raspberries
  • 1 egg

This is to make approximately six scones. My recipe reads differently, and I cannot fairly claim that it produces better results. And yet what is any action, what is any life aside from a testament which says: ‘Something different has happened, and here it is, see how it still works!’. My modified recipe comprised:

  • 40g caster sugar
  • 2 tsp dried culinary lavender
  • 100 ml raspberry yoghurt
  • 30 ml milk
  • 250g self-raising flour
  • Pinch of salt
  • 1 heaped tsp baking powder
  • 60g cold salted butter, cut into small cubes
  • 1 egg

Out of my recipe, I managed five well-sized scones, plus 4 little scone balls, or scone bites.


The method I used broadly followed that provided by Rachel Khoo – by far my favourite famous chef – and the London Evening Standard. Do as follows:

  • Pre-heat your oven to 180C.
  • Mix the sugar and lavender with the yoghurt in a bowl.
  • Combine the remaining dry ingredients – the flour, salt, and baking powder. Rub in the butter.
  • Add the yoghurt mixture, and bring together using your hands to form a dough.
  • At this point you may gently incorporate into the dough any raspberries you possess (remember that I did not have any raspberries).
  • The dough should be sticky; but go ahead and roll it out on a floured surface to a thickness of about 4 cm. Use a cutter of 6-7 cm to cut out approximately six scones.
  • Beat the egg and brush the top of each scone with the egg wash. Cook for 15-20 minutes, until the tops of the scones are golden.
  • Set aside to cool slightly, then eat with butter, with cream, and with jam.
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