Lavender Scones – Afternoon Tea
Home-made scones are one of the simplest and best teatime treats. The fact that I grow lavender in my small garden – I make lavender scones with a fragrant floral taste. These are fantastic and look beautiful.
- Makes 12 Scones
- cold unsalted butter - 100g
- strong white flour - 400g plus extra for dusting
- baking powder - 3 teaspoons
- caster sugar - 50g
- eggs - 2 (beaten)
- buttermilk - 150ml
- sea salt - ½ teaspoon
- milk - 3 tablespoons
- lavender sugar - 3 tablespoons
- Sift the flour, baking powder and salt into a large bowl.
- Put the butter in the bowl, keeping all ingredients as cold as possible.
- Rub with your fingertips until it forms crumbs, working quickly, lifting to aerate it.
- Make a well in the centre and in a slow steady stream, pour the buttermilk and beaten eggs into it.
- Quick toss with a folk. Do not over-mix.
- Stir the mixture till the crumbs form a dough. Add a little more buttermilk if it seems dry.
- Preheat the oven to 220°C and line a baking sheet with parchment and grease.
- Turn onto a floured surface and knead for a few second.
- Pat the dough out to a round 2cm thick. Cut out rounds with the pastry cutter. Pat out the trimmings and cut additional rounds until all the dough has been used.
- Sit them on the prepared baking sheet, brush with milk and sprinkle over the lavender sugar.
- Bake 12-15 minutes, until lightly browned and risen. Leave for a few minutes on the baking sheet, then transfer to a wire rack to cool.
- Scones are best eaten warm the same day. Spread with floral butter, jam or thick double cream