Recipe | Lavender Scones

I love the heady, floral fragrance of lavender. My garden is full of it. The buzz of the bumble bees that lavender attracts, is one of my favourite sounds of the summer.

When Ben bit into one of these, he lovingly declared ‘it tastes like Grandma’. Well I think Grandma tastes damn good. I’ll eat Grandma flavoured anything – chocolate, milkshake, biscuits. And here I give you Grandma flavoured scones.

 

I adapted the scone recipe out of my favourite baking book for these, British Baking by Peyton and Byrne. It makes 8 human sized scones, not 12 mice sized mouthfuls.

Ingredients

• 240g self raising flour
• 60g unsalted butter, cubed at room temperature
• 40g caster sugar
• 2 tsp baking powder
• 1.5 tsp dried lavender
• 175ml buttermilk (or 90ml milk and 90ml natural yoghurt)
• Pinch of salt
• Beaten egg for brushing

Pre-heat the oven to 170 degrees C and line a tin with bak­ing paper.

Sieve the flour, sugar, baking powder and salt into a large mixing bowl. Stir in your lavender. Add your butter and rub into the flour mix. Add the buttermilk and mix until just combined. Leave to rest for five minutes. Flour your surface and rolling pin. Roll out to about 2cm thick and cut out using a 5cm pastry cutter. Brush with the egg and put in the oven for 20 – 30 minutes.

These are perfect eaten warm with just butter.

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