Lavender Scones Recipe
Lavender turns this simple scone recipe into something else! Don’t add too much lavender or the scent can be overpowering. Be careful not to overmix the scones to avoid ending up with a tough mixture.
Makes: 6–8 scones
- 3 cups wholemeal self-raising flour, sifted
- 75g butter, chilled & cubed
- 1 tbsp culinary lavender
- 1 cup of milk
- 1 egg, beaten
- Jam & double cream, to serve
- Preheat the oven to 200°C.
- Combine the flour and butter in a large mixing bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs.
- Add the lavender, then fold in the milk using a dinner knife and knead softly until smooth. If the dough feels too dry at this point, add more milk.
- Prepare a lightly floured surface and knead the scone mixture. Roll into a circle of at least 2cm thick. Cut out scone rounds using a 5cm cutter.
- Place scone rounds on a baking tray lined with baking paper, leaving a small gap between each one. Brush each scone with egg wash.
- Bake in the oven for 10–12 mins until golden.
- Allow to cool slightly on a cooling rack and serve with jam and cream.
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