Lavender and Lemon Mini Scones

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
+10 +10
Lavender and Lemon Mini Scones
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
  • Method

  • 1
    Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Mini Muffin Tray.
  • 2
    Sift 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.
  • 3
    Beat 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.
  • 4
    Lightly 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.
  • 5
    Serve warm with clotted cream or double cream, lemon curd, and a sprinkle of lavender sugar.
  • 6
    To make the lavender sugar:
  • 7
    Place 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.