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Angel Scones with Lavender Jelly

September 29, 2010

Photo by Gerik

One of my granddaughters favorite things to do is have tea with her Nana. She gathers up all her special stuffed

Photo by Pat

animal friends and I set out our special tea set. Sometimes she asks if I would pour for the group, other times she plays the hostess, making small talk with Freddie the Frog. Getting ready for these precious afternoons is always fun as it lets my inner five year old out to play.

My friend, Linda, introduced me to the recipe for Angel Scones.  The first bite made such an impression on me that I’ve listed them as my favorite forever!  Adding lavender jelly and whip cream only increases the great flavors. Lemon Curd topping is equally delicious.   I really love the coconut listed in the scone recipe and its subtle flavor sits front and center in this little piece of baked goodness.

Lavender Jelly is, in my estimation, the finest accompaniment that this scone can have.  Something about the soft sweetness paired with the creamy whip cream and delicate crumb of the scone that makes this a complete delight.

Lavender Jelly is really simple to make as well.  Make a batch and put it in small jelly jars so you’ll have it ready at a moments notice all through the winter and don’t forget what great gifts they will make for your girlfriends.  Make it doubly special by attaching a copy of the Angel Scone recipe to the jar with fancy ribbon.

Although my granddaughter’s tea parties were not elaborate, I do look forward to a time when we will bake Angel Scones together for a more grown-up tea party.  But for now, on to my freshly baked scones and Jasmine tea.

Angel Scones

Photo by Pat

Makes 6 large scones

2 1/2 cups Jiffy Baking Mix (other mixes work but Jiffy is best)

1/2 cup flaked coconut

1 cup whipping cream

Mix the coconut and baking mix together and add the cream.  Mix only until it begins to hold together.  Gather it into a ball and knead it about 2 times.  Lightly pat out the dough to about 1-1 1/2 inch thick.  Cut with a 3 inch heart cutter or biscuit cutter. Place on a greased cookie sheet.

4 Tablespoons butter

cinnamon sugar mixture or coarse sugar

Melt the butter and brush the tops of the biscuits and then sprinkle with the sugar mixture of choice.

Bake at 450 degrees about 20 minutes or until the edges just begin to brown.  Remove from oven and let cool.

Photo by Pat

Lavender Jelly

Makes 6 half pint jars


3 Tablespoons dried Lavender Flowers (I purchase mine at Clovers)

3 Cups water

Bring water to a boil and add the flowers. Remove from heat and let steep like you would make tea for about 10 minutes.  Strain out the flowers and discard them.


2 cups lavender infusion

1/4 cups cider vinegar

4 cups sugar

1 pouch liquid Certo

Place ingredients into a pan, heat and stir until the sugar is dissolved.  Add Certo.  Boil 3 minutes.

Prepare jelly jars, rings and lids using standard canning directions.  Pour the hot jelly into the warmed jars, clean the lip of the jars, put the lids and rings on and then turn upside down.  They may be turned right side up in about 30 minutes.   Lids should make a ping when they seal.

For gifts I will slip into the jelly a few fresh lavender flowers before putting the lids on.  It really makes them look special.

13 Comments leave one →
  1. October 4, 2010 8:29 am

    Those jars of lavender jelly look so cute!

  2. Sue permalink
    October 24, 2010 1:46 am

    I am going to attempt both of these recipes……..and, btw the photography is fantastic!!

    • October 24, 2010 3:15 pm

      Good to hear from you Sue! Let me know how the recipes turn out for you. Such lovely flavors, you’ll love them! I’ll pass on the photo comment to Gerik. He’s so talented!

  3. Cheri Easley permalink
    January 10, 2011 3:58 pm

    I have made these scones a number of times since finding the recipe here on your blog, and in fact, served them as part of a Baby Shower Brunch that Daisy and I hosted for our daughter in law. They are yummy! But, we did discover that it matters which baking mix you use. I’m still looking for the one you recommend Pat – have not been able to find it locally yet – which seems odd. (Though I haven’t really ‘searched’).
    I absolutely LOVE Lemon Curd – and served them with that. Saw your recipe for Lemon Curd recently – am thinking I’d like to give it a try also – but have a bit of a raised eyebrow about how easy it may be for ME to get it to turn out! 🙂

    • January 10, 2011 5:17 pm

      Be brave, the lemon curd is easier than you think. The only think to be careful of is tempering the eggs so they don’t curdle. Other than that, this recipe is almost fool proof. Have you checked Wallmart for the Jiffy Mix? That is where I can get it here. Let me know how your lemon curd turns out!!

    • Bunny permalink
      May 7, 2013 11:05 pm

      Cheri, If you are still looking for the Jiffy Product it is available online at Amazon or at most WalMarts. It comes in those little blue and white boxes usually on the bottom shelf in Cornbread, Blueberry, and other flavors.

  4. January 10, 2011 5:33 pm

    What a beautiful presentation, thank you for sharing the recipe, I’ll try to make the jelly this weekend, mu mom is coming from out of town.

  5. Pinky permalink
    October 23, 2014 1:01 am

    Im just steeping my lavender now. At first the liquid went a beautiful purple but now it is brown. Is that normal or if I continue will I end up with brown jelly?

    • October 23, 2014 1:21 am

      Stay with it….it will turn out beautiful, I promise. Adding in your food coloring will overide the brown. It’s been awhile since making it. I feel the need to make scones, too! Hmmmmmm, think I’ll check my stash for some lavendar flowers!

  6. July 11, 2015 7:37 pm

    These are beautiful! Can’t wait to make them for my little ones. I’ve done Rosehip jelly and Wild Violet jelly…can’t wait to try the Lavender!

    • July 11, 2015 7:39 pm

      I know you will enjoy the lavendar too. It will be a great addition to your collection of jelly recipes.

  7. July 11, 2015 7:38 pm

    …and of course serve it up with these sugary hearts! Granddaughter tea-time heaven!

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