These light and zesty scones are filled with fragrant lavender. Enjoy with afternoon tea or as a celebratory treat on special occasions.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 175g cake flour
- 8ml baking powder
- 10ml caster sugar
- 1 pinch of fine salt
- 50g cold, diced butter
- 1 free-range large egg
- 1 free-range large egg yolk
- 75ml milk, room temperature
- 5ml – 10 ml lavender flowers, finely chopped
- 1 lemon, zested
- Extra milk to brush
FOR THE LAVENDER SUGAR
- 50g caster sugar
- 15ml – 25ml lavender leaves
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Method
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1Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Mini Muffin Tray.
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2Sift the flour, baking powder, caster sugar, and salt into a medium-sized bowl. Add the butter and, using the tips of your fingers, rub the dry ingredients into the cold butter to combine, forming a fine crumb texture.
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3Beat together the egg, egg yolk, milk, lavender flowers, and lemon zest and mix through. Add the wet ingredients to the dry ingredients, and using a fork, mix until a dough forms. Don’t overwork.
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4Lightly flour your work surface and tip the dough out. Lightly bring the dough together and pat it to about 2cm in thickness. Using a sharp knife, cut out 12 portions and place them into the tin. Lightly press down and brush with milk. Bake for 15 to 20 minutes.
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5Serve warm with clotted cream or double cream, lemon curd, and a sprinkle of lavender sugar.
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6To make the lavender sugar:
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7Place the sugar and lavender leaves in a pestle and mortar and bash until bright purple. Do this just before serving, as the colour changes quickly.
