making lavender scones

Love scones? Bring a uniquely delicious flavour to your afternoon tea, by adding seasonal fresh or dried herbs, flowers, fruits and berries. This scone recipe is quick and simple to make and captures the taste of summer with a sprinkling of fresh lavender flowers. To enjoy these summer lavender scones throughout the year, simply add dried home-grown or culinary lavender instead of the fresh flowers.

ingredients and method

375g self raising flour
1 tablespoon caster sugar
80g butter
250ml milk 
2 teaspoons fresh or 1 tsp dried lavender flowers

• Preheat oven to 220 C
• Place the lavender flowers in a blender/food processor/herb grinder for a few seconds and blend them into a course powder.
• Combine the flour, sugar and lavender in a medium size bowl.
• Add the butter, and with your fingertips, combine until the mixture reaches the consistency of fine breadcrumbs.​​
• Add the milk, blending the scone mixture together.
• Turn the mixture out onto a lightly floured surface. Knead gently until it forms a soft dough, and roll out until it is approximately 2 cm thick
• Using scone cutter (or glass) cut the dough into shapes.
• Lightly dust baking sheet with flour, and place the scone shapes onto the baking sheet, placing them 1 cm apart, and lightly brush with an egg wash
• Bake in a preheated oven for 14-16 minutes or until cooked through.
• Remove from oven, and leave to cool . 

​For a fuller, robust lavender flavour, use lavender infused milk in the recipe, and serve with fresh Lavender Butter or Lavender Cream. Enjoy!