Phil's lavender cardamom shortbread and scones

As the warmer weather sends our lavender fields into full bloom, Phil Vickery heads to the very beautiful Hop Shop at Castle Farm to serve up a treat for all the senses - his easy lavender shortbread and scones.

Lavender cardamom shortbread

Serves: 12 shortbread

Preparation time: 15 minutes

Cooking time: 15 minutes


110g caster sugar

110g soft salted butter

90g finely chopped white chocolate

10 cardamom seeds, crushed then crush the seeds and discard the husks

2 tbsp dried lavender

200g self raising flour

100g cold custard made to double the strength normal recipe, the thicker the better.


  • Cream the soft butter and sugar for 2 minutes

  • Mix in the chocolate, cardamom, lavender, flour and custard, mix well

  • Form into a sausage shape, roughly 5cm in thickness, roll in cling film and chill well or freeze

  • Pre heat the oven to 180C gas 4

  • Make sure the sausage is very cold before you attempt to cut

  • Cut off 2 cm slices, peel off the cling film and place on a baking sheet, bake in the oven until the edges are golden and the tops a pale creamy colour

  • Remove from the oven cool slightly, before trying to lift off the hot tray

  • Serve with the ice cream

Lavender scones

Serves: 8-10

Preparation time:- 15 minutes.

Cooking time:- 25 minutes.


150g plain flour

100g strong white flour

40g salted butter

25g baking powder

70g castor sugar

2 heaped tbsp dried lavender

150mls buttermilk

egg beaten egg or milk

2-3 tsp lavender essence

finely grated zest 2 lemons

4 tbsp good quality lemon curd

300ml lightly whipped double cream


  • Pre heat the oven to 200°C, gas 6

  • Rub the flour, butter and baking powder together until you have fine breadcrumbs then add the sugar and lavender

  • Gradually add the buttermilk, the mixture should be really wet and soft

  • Remove from the bowl and bring together

  • Roll out and cut 8 x 7cm x 2cm deep scones

  • Place onto a greased baking tray cover with film lightly and leave for 15 minutes in a warm place

  • Remove the film brush with milk or beaten egg

  • Bake for 30 minutes, or until well risen and light brown

  • Cool on a wire rack

  • Meanwhile fold the lavender essence, lemon zest and lemon curd into the soft cream

  • Split the scones in half and top with the lavender cream