oatmeal scones topped with lavender sugar

oatmeal scones topped with lavender sugar | movita beaucoup

Here’s the thing about baking school: it is equal parts exhilarating and disheartening. I wake up in the morning excited but terrified. I reek of yeast, sweat and anxiety. As soon as I think I’ve figured something out, something goes wrong. It’s an exercise in frustration – and it’s pretty overwhelming. I’m reasonably confident that most of my class is feeling the same way. So, in order to make my classmates feel better about themselves, I turned a huge batch of bread dough blackish-grey. And that bread was served to a bazillion chefs at a conference. You’re welcome, class of 2013.

Friends, there is a lot of equipment in a professional kitchen. That equipment has to be used properly so you don’t die and stuff. Also, that equipment has to be used properly so you don’t get streaks of black in your kaiser dough. Because if you, say, attach the bread hook incorrectly, your 60 quart mixer will totally screw you over. People? I attached the hook wrong. It was horrifying. When we showed our chef instructor, I prepared myself for a massive chewing out. But he didn’t do that. He pulled the blackish streaks out of the dough, told us it was still edible, and moved on. The 60 quart mixing bowl? It’s… black. A 60 quart reminder of my mistake. It will need to be replaced. I cried all the way home.

oatmeal scones topped with lavender sugar | movita beaucoup

The next day it was very hard to get myself to school. I felt completely defeated. I joined my baking posse at the morning coffee table, exhausted from a sleepless night.

But guess what? It turns out that when you make a huge, honkin’ mistake, it totally takes the pressure off everyone else. And when your class acknowledges that you’ve taken the title of Current Doofus? Well, they feel a little more confident. You have, afterall, set the doofus bar pretty high. It gives them the freedom to screw up a bit. And you’re forced to laugh about it – because you’ll probably be holding the title for a while.

oatmeal scones topped with lavender sugar | movita beaucoup

If you’re really lucky, your way-younger-than-you teammate will turn to you from two seats over and say, “you didn’t mess up, we messed up. We’re a team. We all should have checked the dough hook. We’re in this together.” And in an instant you feel better. In an instant you become a real team. And in no time you’re high-fivin’ about cakes and things gone right.

Don’t get me wrong. I’m still scared crapless. This isn’t a freakin’ Afterschool Special – no happy ending yet. I’m pretty sure things are going to get worse before they get better. But I’m thinking breakfast might soothe the soul. A lavender scented breakfast, that is. Apparently, lavender is supposed to be calming. It can help you concentrate and lower your anxiety, and some people think it may even help reduce agitation in patients with dementia. Which is basically how I’m feeling these days – totally unhinged. So, these oatmeal scones are topped with lavender sugar. When you lift the soft scone to your mouth, you smell lavender. It is perfectly lovely. These scones aren’t heavy, but they’ll fill your belly before a busy day. They are perfect when served warm from the oven, and/or slathered with some butter. And did you know that oats are supposed to reduce your blood pressure? That’s gotta be useful when you start thinking about the campus bakery you’re supposed to be opening in a week. The one that you and your classmates have to fill with product, publicize and run. Cripes.

oatmeal scones topped with lavender sugar | movita beaucoup

Someone get me a scone.

. . .

Lavender Sugar

print and make

Yields about 1 cup.

  • 1 cup granulated sugar
  • 1 1/2 teaspoons culinary lavender

Combine the sugar and lavender in a bowl and use the back of a spoon to mash the lavender a little – this will to help release the oils. Store in an airtight container such as a mason jar. Waiting several days before using will yield the most aromatic results.

Great for use in tea or coffee, sprinkled on top of fruit, or sprinkled on top of baked goods such as scones before baking.

. . .

Oatmeal Scones {Topped with Lavender Sugar} – adapted from Canadian Living Everyday Cookbook Special, 1984 – print and bake

This is a soft, oatmeal scone which is lovely both when served warm with butter, or when completely cooled. The lavender sugar on top will not flavour the scone heavily – it will give off a lovely scent when baking, and as you bring the scone up to your mouth for a nibble. They are best when served on baking day.

Yields 8 scones.

  • 1 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/4 cup white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 3/4 cup buttermilk
  • lavender sugar for topping (optional)

Preheat the oven to 400°F. Line two baking sheets with parchment paper, and set aside.

In a large mixing bowl, stir together the flour, oats, sugar, baking soda and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the buttermilk and stir until the dough just comes together.

Divide the dough in half, and knead each portion just a couple of times to bring the dough together. (You do not want to over-work the dough, as it will create a tough scone.) Form each portion into a loose ball, and place one on each baking sheet. Gently pat the dough to form a circle/disc on each sheet that is about 1/2 inch thick. Lightly score each circle into quarters, but do not cut all the way through.

Sprinkle lightly with lavender sugar, or any other sugar you might like.

Bake for 12-15 minutes or until golden brown. Allow to cool on wire racks.


  1. mellissa@ibreatheimhungry on September 16, 2012 at 9:00 pm

    Poor Movita! The 60-quart mixers are scary, I have so far managed to avoid using it! But I didn’t know the wrong hook could turn them black, now I’m REALLY keeping my distance!!!! These scones look amazing, I never met a scone I didn’t like and the lavender pushes it over the edge of awesomeness for me! Good news is, you already got your major screw up out of the way early so it’s all down hill from here!!! Keep calm and eat more scones. 🙂

    • movita beaucoup on September 20, 2012 at 8:32 pm

      That’s exactly how I’m trying to think of it – I’m secretly hoping someone else will screw up soon! We have our first practical exam tomorrow – on fruit cake! Here’s hoping the mixing goes well…

  2. spree on September 16, 2012 at 9:14 pm

    Oh Movita, we might be sisters. (though you’re the funny, pretty one who dances circles around me and turns calamity into a story that makes everybidy feel better about life and stuff.) Turns out though (as sisters) lavender sugared scones soothe Both our anxious spirits and a few days ago I coulda bathed in the stuff… though one of your scones and a few words from you would’ve probably done me even better. Keep up the good work…and have no doubts, it IS good! xx

    • movita beaucoup on September 23, 2012 at 9:23 am

      Thanks, Spree! I almost dropped a tray of fruit cakes at school this week, so I continue to make my classmates feel better about themselves!

  3. juanitascocina on September 16, 2012 at 9:24 pm

    I knew about the lavender thing. My kid used to use lavender scented soap. It’s supposed to put babies to sleep and stuff. He just broke out in a rash. *sigh*

    Also, don’t worry about the dough hook. Maybe black dough brings some sort of aesthetic appeal to bread.

    Also, I’m pretty sure I’m in need of comfort. I don’t know why…but I just really want these scones.

    • movita beaucoup on September 23, 2012 at 9:23 am

      You’re right. Black should be considered chic in bread. Come on, y’all!

  4. annewoodman on September 16, 2012 at 9:53 pm

    Oh, dear. A friend and I were talking recently about how difficult it is to try new things and learn a new skill (or, for you, just get really, really awesome at an existing one)… it’s really hard. And humbling. I can’t believe we make kids do this stuff all the time!

    Sounds like both your instructor and classmates are super cool. You are one lucky chick. And I’m sure next time, there will be some other Doofus King or Queen. (So you can be the one saying, “Oh, no problem, so you burned the kitchen down. No biggie. Could have happened to any of us.”)

    • movita beaucoup on September 26, 2012 at 5:32 am

      Thanks, Anne! And you’re right – how do kids freakin’ do this every day?

  5. msginge on September 16, 2012 at 10:56 pm

    I feel your pain. When I was in school, I put a sample in the centrifuge, but then forgot to put the lid on. Horrible, loud noises ensued. A possible broken highly expensive centrifuge. Plus I contaminated my entire classes samples. Oh yes. I held Doofus Queen quite a while. Only my partner was not nearly as cool and just laughed.
    Your lavender scones would have certainly been welcome then!

  6. Juls on September 17, 2012 at 4:01 am

    Oh no! Oh my heart just broke for you! That must have been so discouraging and how awesome is it that the ‘kids these days’ were so nice about it all? When I became the ‘current doofus’ at school last year when I managed to, get this, burn all the roast potatoes for the christmas menu all my classmates called me The Fucking Twat until February. I would have got sad about it, but that would have meant I was being bullied by kids nearly a decade my junior that couldn’t spell ‘coffee’. Instead, I just rubbed it in their face that oh, look at that, I’m the only one old enough to buy from the restaurant bar. You can sit on your break and drink tea, I have a glass of wine that you can’t have because you’re too damn tiddly. Canadian teenagers sound so much nicer.

  7. emma on September 17, 2012 at 8:35 am

    I hope you really didn’t cry all the way home:( So sad. Black dough sounds kind of cool, and angsty, like I bet some of your young classmates are.

    We are very samesies as of late, eh? Oats and lavender. WE MUST BE REALLY CALM!

  8. stirandstitch on September 17, 2012 at 10:30 am

    lavender sugar is a beautiful thing. very nice in shortbread, too.
    the good news here is that you’ll never make that mistake again, and no one else will, either. you took one for the team!

  9. Bridget on September 17, 2012 at 10:54 am

    Your screw ups make for awesome blog posts so there is a silver lining. And something else working in your favour…it turns our that the ability to fail “well” makes people greater. No kidding. There was a good article in the Saturday Globe & Mail a couple of weeks ago (Titile: Crash, Burn, Achieve). By the way, I think you will one day publish an exceptional baking school memoir/cookbook. (It’ll be pee-your-pants funny and have terrific recipes.)

    • mbstonemason on September 17, 2012 at 8:09 pm

      hehehehe…Bridget got it right :-]

      • mbstonemason on September 17, 2012 at 8:18 pm

        oops! hi miss co-ed,
        I sent the above comment from my hubby’s computer!!
        owell. He’s the one who gets to eat all the goodies you teach me how to bake x-x-x
        yep, he’s the rock and i’m the wooL = rock+wool

        • rockandwool on September 17, 2012 at 8:49 pm

          oops again.
          gosh, now I’m a goof ball, too!!
          yep, go ahead + delete both of us 🙂

          • movita beaucoup on September 18, 2012 at 6:06 am

            Hah! This series of comments was very entertaining – why would I delete them?! xox

  10. Lan | angry asian on September 17, 2012 at 11:02 am

    you know what also helps with stress? crack.

    chin up sweet girl, you are still kicking every wannebe baker’s ass by showing up everyday. that means something. don’t forget that.

  11. Meggo Da Eggo on September 17, 2012 at 6:24 pm

    I worried it may say something worrisome about my mental state that this tragic horror story has suddenly made me switch from wanting to go to school to be an english teacher to REALLY wanting to go to baking school.

    • movita beaucoup on September 20, 2012 at 8:36 pm

      This seems about right to me – kind of like trying to take your eyes off a car crash…

  12. peasepudding on September 17, 2012 at 6:25 pm

    Making mistake makes you a better chef, you learn how to rectify them and that’s important in the commercial world. And little treats like those delightful lavender scones is sure to cheer you up…keep up the good work.

  13. Savory Simple on September 17, 2012 at 7:31 pm

    These look incredible! Pinned, most definitely making.

  14. thekalechronicles on September 17, 2012 at 8:05 pm

    This is a nice, light scone. If someone gives me anything lavender-flavored I am decidedly not calm (can’t stand the smell), so I appreciate the permission to use alternative sugar (cardamom-flavored, maybe). I’d sooner eat black Kaiser rolls than lavender, so, you see, there is something for everyone. I second the memoir idea — I’d buy it.

    • movita beaucoup on September 20, 2012 at 8:34 pm

      Cardamom sugar would be AWESOME! Maybe I’ll steal that idea for my memoirs…

  15. Ann on September 17, 2012 at 9:35 pm

    AHhh so sorry about the dough hook debacle, but it sounds like you’ve got some pretty awesome classmates in there with you 🙂 I love lavender scones, and all things made with culinary lavender! 😀 I’ve got to get me some of that fancy Le Chatellard 1802 stuff, asap!

  16. Amy on September 18, 2012 at 10:17 am

    aw, don’t worry…someone has to be the first to screw up! 😉 At least this means that your screw will be quickly forgotten when the next 10 people get their first screw up.

    I’ve never cooked with lavender before, but the smell is one of my favorite things. These look delicious.

    • Amy on September 18, 2012 at 10:18 am

      i meant screw UP! ugh, mornings..

      • movita beaucoup on September 20, 2012 at 8:35 pm

        I had to read your comment three times to find the mistake. We both need more sleep! xox

  17. wendy@chezchloe on September 18, 2012 at 1:41 pm

    First off… the scones are lovely. And I’m sure you are many many many notches above your class of youngsters in the photography dept. Have you passed out your blog card yet?
    Secondly, way to be there for the peeps. You possibly have more resilience to blunders and it looks like they seized the moment to bond. So all good.
    Stay at it. It will be the good memories that stick in years to come.

  18. shannon on September 18, 2012 at 5:00 pm

    oh. my. heavens.
    i want to cuddle you so bad right now; because this is the sort of thing that has to happen to someone at baking school. it just has to. but you know the good thing about it? instant friends. comrades. you’re right: you eased everyone up a bit. there was laughing, but not, i’m guessing, at your expense, but rather the knowledge that mess-ups happen and that no one actually melts or dies because of them. Bridget is right: this is SUCH good memoir material. let’s focus on that. also, on these scones. because i just got finished telling Emma that lavender is one of the few ingredients i’m scared of, but that i know it’s unreasonable. you two make it seem downright easy not to make things taste like soap.

    • movita beaucoup on September 26, 2012 at 5:33 am

      Thanks, friend. I’ll probably include this comment in my book. And a photo of the pie I destroyed yesterday…

  19. Emily Lynne // The Best of this Life on September 18, 2012 at 10:08 pm

    Way to take the plunge and be the first to mess up – that takes courage Darling! Everything is up from there 🙂 These scones are just too beautiful for words…can I take the recipe and attempt ( possibilty failing miserably) a gluten-free / dairy-free version? I want one so badly 🙂

  20. Kim Bee on September 19, 2012 at 7:48 pm

    Holy cripes, you could never be a doofus no matter what you do. I have complete faith in you.

    I am ordering 10 tons of lavender immediately. Nuff said.

  21. Lynne on September 21, 2012 at 1:38 pm

    Movita, we are right there with you – in spirit, of course. Cry on our shoulder, if you need to – but what you are doing is totally AWESOME!!

    OK, here is true confession time: I did (or tried to do) what you are now doing, a few years ago. Only I’m older than you (‘older’, like your mom ‘older’), and I have a physical disability (that no one can see, which is better & worse at times).

    I didn’t last the semester – yes, that equipment IS terrifying, but the crucial thing was, for me, my disability that I didn’t want to own up to. Cripes, I can’t move mountains – but I really wanted to prove that I could.

    It wasn’t a baking program, so we made lots of dinner and lunch type stuff (Sysco stuff, if you get my drift). I am a bake everything from scratch gal, so when we got our free meals after we made them – well, let me just tell you my stomach wasn’t used to all those chemical (hooray!)

    Anyway, I digress… what I was trying to say was – I REALLY understand what you’re going through. My worst fear was that I was going to cry in front of everyone else – the ‘over 50’ gal in class, in tears, would not be very embarrassing, IMO.

    I did lots of dumb things, too. I really wish I had been able to complete the course, even though a bread class is what I really wanted…

  22. Eggton on September 22, 2012 at 10:37 am

    What kind of company makes a mixer that’s so freaking sensitive? Geez. They should have manufactured a bowl that doesn’t destroy itself when touched by an improperly attached hook. It’s a good thing this company doesn’t make hair dryers, or we’d all be dead.

    Now that you’re cooking with that gorgeous canister of lavender, perhaps I can ask you a question. There is a really sketchy bar in my town. It’s where all the riff raff go to get drunk. The parking lot for the bar is usually filled with motorcycles and pick-up trucks. But there’s a grassy spot in the middle that appears to be overgrown with lavender. It looks like lavender, and it smells like lavender, so chances are it’s a massive amount of free lavender.

    But I’m worried about my source. I mean, maybe motorcycle guys peed on it.

    What should I do?

    • Lynne on September 22, 2012 at 12:27 pm

      I know you didn’t ask *me* your question, Eggton, but this never stopped me in the past….

      While the temptation must be great (it would be very tempting with me, too), personally, I’d say there is a 99.7% chance that it has been drenched with Motorcycle Guy pee. That’s a scientific fact. Personally, I’d just walk on by – maybe you can plant some for yourself (far away, safe from Motorcycle Guys)… you could even grow some in pots. Hey, that’s an idea for myself…

      Now, I have a similar discovery, except it’s not lavender, it’s rosemary, and it’s not outside a sketchy nearby bar, it’s outside a very respectable, but kind of hidden away, industrial area near my house – in front of, (of all places) a plumbing museum. Fortunately, they are using the rosemary as a shrub, and no one is using the plumbing either inside or out for peeing. So, I might, now and then, assist in trimming the shrub once in awhile (a selfless act, of course), just so it doesn’t grow too big.

  23. Eggton on September 22, 2012 at 3:49 pm

    Lynne, your opinion is more than welcome; in fact, I plan to consult with you in the future on such questions. I think you are right to caution against picking the “lavender” outside the bar. For one thing–chances are high that I would find myself engaged in conversation with A Motorcycle Guy while I was snipping herbs, and that would be awkward–especially if he’s peeing at the time. Do keep an eye out for lavender outside your plumbing museum. It’s a *museum* for crying out loud. Museums are there FOR THE PUBLIC. For EDUCATION and THE SHARING OF KNOWLEDGE. Tell that to the security guard if he gives you any trouble while you’re collecting rosemary.

    • movita beaucoup on September 22, 2012 at 5:23 pm

      Dear Readers,

      From now on, Katherine (Eggton) and Lynne will be answering all of your questions.

      movita beaucoup

  24. Sunday Roundup 9/23/12 - Savory Simple: A Recipe Blog on September 23, 2012 at 1:01 am

    […] Movita Beaucoup: Oatmeal Scones Topped with Lavender Sugar […]

  25. Jennie on September 23, 2012 at 1:04 am

    If it makes you feel any better, I had a complete fail in the kitchen the other day. Had to throw it all out. It is so disheartening, and I may have cried a bit. Maybe. I have faith in you. Soon, your kaiser will be perfect.

    In the meantime, you make a killer oatmeal scone. Cheers to beautiful scones!

  26. Broma Bakery on September 23, 2012 at 4:38 pm

    Yes, I’m back in the blogging worldI Also I just told my boyfriend that I have a blog crush on this person named movita. I got really excited and started showing him your blog. He was like “sweet…” and didn’t really understand. Also you’re from Halifax? How amazing! My family has a summer house on the La Have Islands about an hour and a half south of there!

    • movita beaucoup on September 26, 2012 at 5:37 am

      Holy crow! So, you’ll be visiting me in the summer? I’ll make you scones!

      • Broma Bakery on September 27, 2012 at 11:27 am

        How cool would that be? Let’s mark our calendars.

  27. Barbara Bamber | justasmidgen on September 24, 2012 at 12:14 am

    Awww.. you broke my heart, I was so sad for you, Movita!! I’m so glad your classmates are the nice type, it isn’t always that way, I hear. How sweet that they said something to help you feel better! That 60 lb machine sounds like it could have eaten up a little Movita like you… good thing the dough took the hit and not our sweet Movita!! If you brought those scones in, they’d probs just pass you into second year straight away!! xx Smidge

  28. Sherrie on September 24, 2012 at 9:18 am

    Oh, I wish I could give you a hug! I love that you recognized the benefit of raising the doofus bar, though – isn’t it kind of liberating? And even if you make an even bigger mistake later on (of course, you probably won’t, but IF you do) you’re already the one who raised the doofus bar, so no biggie! (I really do intend that to be encouraging – I hope it comes across in the sense I intend.) And aren’t you kind of proud of yourself for going back the next day? I am! (Proud of you, that is.) So I’m sending you lots of encouraging, lovey thoughts from Yarmouth, and a big hug, even if you don’t want one.

    Now. On to the point. Where can I get one of those ADORABLE lavender tins? I *need* one. Immediately. And I love lavender in food. Lavender Peach Jam is my favourite jam, of all time. Hope you’re having a wonderful Monday and that everything’s running smoothly today.

    • movita beaucoup on September 26, 2012 at 5:40 am

      That adorable lavender tin came straight from France! My brother’s partner, Isa, sent it over when he came to visit with Pumpkin and Turnip in the summer. The French do everything right – even tins!

    • movita beaucoup on September 26, 2012 at 5:41 am

      And thanks for the words of encouragement!! xox

  29. Ashley - Baker by Nature on September 24, 2012 at 12:01 pm

    Oh friend, my heart felt every beat of this post. Luckily you’re very loved, and know how to make scones like this, so you’re going to be A-OK 🙂

  30. glutenfreezen on September 24, 2012 at 12:58 pm

    I’m sure it will be no time before someone else raises the “doofus bar” even higher. Life is like that. Just when you think you’re the biggest idiot, there’s another one just waiting to prove you wrong right around the corner. If I were one of your team mates it would most certainly be me!

    Your scones are lovely! The little flecks of color from the lavender just make them look gorgeous!

    Hang in there, you can’t be famous (which we all know you will be!) without a few doofus moves. 🙂

  31. […] I saw a red plastic tab from the mechanism fly out across the room and instantly thought of Movita’s similar experience and felt like a right moron.  The tutor was really nice about it which just made it all […]

  32. Krysten S on March 12, 2013 at 10:33 pm

    I bet you feel totally different now that you’re almost done school..! I remember when I felt like this.. Waaayyyy back when,,,

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  36. movita beaucoup on December 27, 2015 at 6:39 pm

    Comments on this post are now closed as it was published in September 2012.