afternoon tea


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

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.