Sunday, 16 January 2011

Lavender scones

Lavender can be a tricky ingredient to work with but I love it. Too much and it will taste more like soap than a treat but if you stick to the quantities you should be fine. The recipe below makes 8-10 scones.


250g self-raising flour
pinch of salt
80g butter
50g caster sugar
1 egg
1 tbsp yogurt
2 tbsp water
2 tsp dried lavender

Pre-heat the oven to 220°C. Sift the flour and salt in a bowl. Cut the butter in small cubes (should be room temperature) and add with the sugar. Rub in so the mixture will be like breadcrumbs. Mix the egg, water and yogurt and fold under the mixture with the lavender. Knead all together until even but don't overwork it. Roll out the dough on a lightly floured surface until it's about 2.5cm thick. Use a 5cm round cutter to cut out the scones. Place on a baking tray, lightly greased with butter and dusted with flour. Brush them with a bit of milk and bake for about 10-12min until they are well risend and golden in colour. Eat the scone when they are still slightly warm with clotted cream and jam.


Jennifer Trak said...

mmm those look good. very impressed with your photos and cooking skills I must say! x

Anonymous said...

I will try these for the first time for a Afternoon Tea Party, and want to know if I can make them a day ahead? The look so delish!

Thank you!