Lavender scones

lavender scones

Omit the lavender flowers for classic teatime scones.

Lavender scones

Serves: Makes 16

Ingredients

  • a handful of lavender flowers, stalks removed (see Notes below)
  • 45ml (3tbsp) sugar
  • 750g cake flour
  • 60ml (1/4 cup) baking powder
  • 160g cold butter, roughly grated
  • 6 large eggs
  • 250ml (1 cup) fresh cream
  • fresh cream, whipped, to serve
  • jam, to serve

Instructions

1

Preheat the oven to 200ºC and line a baking tray with baking paper.

2

Place the lavender and sugar in a food processor and process until well blended. Set aside.

3

Sieve the flour, salt and baking  powder together, then add the lavender sugar.

4

Rub the butter into the flour mixture until it resembles breadcrumbs.

5

Combine the eggs and cream, and cut it into the flour mixture with a palette knife to form a dough.

6

Flatten the dough on a lightly floured work surface (taking care not to overwork the dough) and cut out rounds. Place them on the baking tray and chill in the fridge for 20 minutes.

7

Bake for 20 – 25 minutes. Serve with whipped cream and jam.

Notes

Before using flowers in cooking or baking, make sure they haven’t been sprayed with chemicals and are edible.

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