Ingredients
225g (8oz) Self Raising Flour
Pinch of salt
2g (½ handful) dried lavender flower heads
55g (2oz) Butter
25g (1oz) Caster Sugar
150ml (5fl oz) Milk
Method
Preheat oven to Gas 7/425F/220C
Mix flour, salt and lavender together then add butter together into a bowl and then rub in the butter or margarine gently with your finger tips until the mixture resembles fine breadcrumbs.
Make a well in the centre and stir in milk to make a fairly soft dough.
Turn onto a floured board and knead very slightly until smooth.
Pat out to a 2cm (¾ ) thickness and cut into rounds using a 2 (5cm) scone cutter. Lightly knead dough together and make more socnes. Brush scones with milk.
Place scones on a baking sheet and bake towards the top of a pre-heated oven for 12-15 minutes, until brown and well risen. Transfer to wire rack to cool.
Lovely, we have an adaption of this.
Using spelt flour, yoghurt, fruictose and rice milk.
P xx
Oh, that sounds even nicer, thanks P xxx
Now that is something different – using lavender?
Yep, and they are so different to taste but very nice 🙂
Every time I’ve had lavender scones I’ve been so impressed with their delicate flavor. I’ll be trying them myself now.
Kristi
Oh do, if you have done them before then maybe look at comment one as P makes her slightly different to mine so the taste maybe different again 🙂