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Spelt Lemon Lavender Tea Biscuits: Soft and Fragrant

Stacked golden spelt lemon lavender tea biscuits on a marble board with lavender buds and a lemon wedge.

Spelt Lemon Lavender Tea Biscuits are buttery, cut-round biscuits made with spelt flour, fresh lemon zest, and a small measure of dried culinary lavender folded into the dough.

The crumb stays light and tender, not dense, because the dough gets barely mixed and the butter stays cold until it hits the oven. The lavender adds a quiet floral note, the lemon keeps it from turning too sweet.

You can prepare the dough ahead. Cut the rounds, chill them, and bake straight from the fridge whenever you want fresh biscuits with tea.

Spelt gives the crumb a slightly nutty flavor that plain wheat flour doesn't have. It also browns a bit faster, so check the biscuits at the 14-minute mark the first time you bake this batch.

Why You'll Love This Recipe

  • Light, tender crumb from minimal mixing and cold butter
  • Floral lavender balanced by fresh lemon zest
  • Dough cuts and chills ahead for easy baking
  • Spelt flour adds a nutty flavor wheat doesn't give
Hands cutting round spelt biscuit dough with lemon zest and lavender flecks visible on a flour-dusted wooden board.

Ingredient Notes

  • spelt flour: Gives the biscuits a nutty flavor and lighter crumb than all-purpose flour. Whole spelt works too but the biscuits will be denser.
  • dried culinary lavender: Use food-grade lavender only and crush it lightly between your fingers before mixing, whole buds taste soapy.
  • lemon zest: Zest only the yellow skin and avoid the white pith underneath, which turns bitter when baked.
  • cold butter: Keep it cold and cubed until the last moment, it creates the flaky layers as it melts in the oven.
  • whole milk: Cold milk keeps the butter from softening before baking. Buttermilk works as a swap and adds a slight tang.
  • egg: Used only for the egg wash, it gives the tops a glossy, golden finish.
A linen-covered table set with tea biscuits, a teapot, and a jar of lemon curd in soft morning light.
Prep Time 15 mins
Cook Time 15 mins
Rest Time 15 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 8
Estimated Cost: 0.60
Calories: 270
Best Season: Spring, Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

These spelt tea biscuits fold lemon zest and dried lavender into a buttery dough that bakes into a light, tender crumb with crisp golden edges.

Ingredients
  • 300 g spelt flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 50 g granulated sugar
  • 1 tsp dried culinary lavender (crushed lightly)
  • 90 g cold unsalted butter (cubed)
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 tbsp fresh lemon juice
  • 120 ml whole milk (cold)
  • 1 egg (beaten, for egg wash)
  • 1 tbsp coarse sugar (for topping)
Instructions
  1. 1
    Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
  2. 2
    Whisk the spelt flour, baking powder, salt, sugar, and crushed lavender together in a large mixing bowl.
  3. 3
    Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with a few pea-sized pieces left.
  4. 4
    Stir the lemon zest and lemon juice into the cold milk, then pour it into the flour mixture. Mix gently with a fork until the dough just comes together and looks a little shaggy.
  5. 5
    Turn the dough onto a lightly floured surface and pat it into a rough disk about 2.5 cm / 1 inch thick.
  6. 6
    Cut into rounds with the 3-inch biscuit cutter, pressing straight down without twisting. You should get about 8 rounds, pressing scraps together once for the last piece.
  7. 7
    Place the rounds on the sheet pan, leaving space between each, and chill for 15 minutes.
  8. 8
    Brush the tops with the beaten egg and sprinkle with coarse sugar.
  9. 9
    Bake for 14 to 16 minutes, until the tops are golden brown and the bottoms are set and lightly browned.
  10. 10
    Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 270kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 6g30%
Cholesterol 35mg12%
Sodium 220mg10%
Potassium 90mg3%
Total Carbohydrate 37g13%
Dietary Fiber 2g8%
Sugars 9g
Protein 5g10%
Vitamin A 300 IU
Vitamin C 4 mg
Calcium 60 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1.5 mg
Vitamin B6 0.05 mg
Folate 30 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Crush lavender buds before mixing, whole buds taste bitter and soapy.
  • Keep butter and milk cold for the flakiest layers.
  • Chill cut rounds 15 minutes before baking to hold their shape.
  • Check bottoms at 14 minutes, spelt browns faster than wheat flour.
Keywords: spelt lemon lavender tea biscuits, spelt biscuits, lavender scones, lemon lavender biscuits, afternoon tea recipe

Equipment

  • mixing bowl
  • pastry cutter
  • 3-inch round biscuit cutter
  • sheet pan 33 x 46 cm / 13 x 18 inch
  • wire cooling rack
  • pastry brush

Tips

  • Keep the butter cold until the last second, it's what gives the biscuits their flaky layers.
  • Crush the dried lavender between your fingers before adding it, whole buds taste soapy and bitter.
  • Handle the dough as little as possible once the milk goes in, overworking makes it tough.
  • Chill the cut rounds for 15 minutes before baking so the butter firms back up and holds shape.
  • Check the bottoms at the 14-minute mark, spelt browns faster than plain wheat flour.

Variations

  • Swap the lavender for 1 tsp dried thyme and skip the lemon for a savory version.
  • Add 1/2 cup fresh blueberries after mixing in the milk for a fruitier biscuit.
  • Use orange zest instead of lemon and pair with a rosemary glaze on top.

Storage and Reheating

Spelt lemon lavender tea biscuits keep well at room temperature for 2 to 3 days in an airtight container. The lemon and lavender flavor settles in and deepens on day two.

Freeze baked biscuits for up to 2 months, wrapped individually in plastic and sealed in a freezer bag. Thaw at room temperature before reheating.

Warm biscuits in a 160 C / 325 F oven for 6 to 8 minutes to bring back the crisp edges. Skip the microwave, it turns the crumb rubbery instead of light.

Serving Suggestions

Serve spelt lemon lavender tea biscuits split and buttered, with lemon curd or clotted cream on the side. They pair well with a pot of Earl Grey or chamomile tea.

For a casual gathering, set out soft cheese and honey next to the biscuits. The plain, slightly sweet crumb works with both sweet and savory toppings.

Pack them in a lined basket for a picnic. They hold their shape at room temperature for a few hours without drying out.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-lavender-tea-biscuits/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!