Omit the lavender flowers for classic teatime scones.
- a handful of lavender flowers, stalks removed (see Notes below)
- 45ml (3tbsp) sugar
- 750g cake flour
- 7,5ml (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
Preheat the oven to 200ºC and line a baking tray with baking paper.
Place the lavender and sugar in a food processor and process until well blended. Set aside.
Sieve the flour, salt and baking powder together, then add the lavender sugar.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Combine the eggs and cream, and cut it into the flour mixture with a palette knife to form a dough.
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.
Bake for 20 – 25 minutes. Serve with whipped cream and jam.
Before using flowers in cooking or baking, make sure they haven’t been sprayed with chemicals and are edible.