Lavender scones
These lavender scones are fragrant and perfect for a relaxing afternoon tea. Substitute the lavender flowers for lemon juice to create zesty treats, or omit both for a classic teatime scone recipe.
TOTAL TIME 1 hour | MAKES 16
INGREDIENTS
A handful of lavender flowers, stalks removed (see notes below)
45ml (3tbsp) sugar
750g cake flour
60ml (1/4 cup) baking powder
160g cold butter, roughly grated
6 large eggs
250ml (1 cup) fresh cream
fresh cream, whipped, to serve
jam, to serve
METHOD
PREHEAT the oven to 200ºC and line a baking tray with baking paper.
PLACE the lavender and sugar in a food processor and process until well blended. Set aside.
SIEVE the flour, salt, and baking powder together, then add the lavender sugar.
RUB the butter into the flour mixture until it resembles breadcrumbs.
COMBINE the eggs and cream, and cut it into the flour mixture with a palette knife to form a dough.
FLATTEN the dough on a lightly floured work surface (taking care not to overwork the dough) and cut out rounds. Place them on the baking tray and chill in the fridge for 20 minutes.
BAKE for 20 – 25 minutes.
SERVE with whipped cream and jam.
FOOD TEAM TIP: Before using flowers in cooking or baking, make sure they haven’t been sprayed with chemicals and are edible.
Lavender scones
Ingredients
- a handful of lavender flowers, stalks removed (see Notes below)
- 45ml (3tbsp) sugar
- 750g cake flour
- 60ml (1/4 cup) baking powder
- 160g cold butter, roughly grated
- 6 large eggs
- 250ml (1 cup) fresh cream
- fresh cream, whipped, to serve
- jam, to serve
Instructions
Preheat the oven to 200ºC and line a baking tray with baking paper.
Place the lavender and sugar in a food processor and process until well blended. Set aside.
Sieve the flour, salt and baking powder together, then add the lavender sugar.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Combine the eggs and cream, and cut it into the flour mixture with a palette knife to form a dough.
Flatten the dough on a lightly floured work surface (taking care not to overwork the dough) and cut out rounds. Place them on the baking tray and chill in the fridge for 20 minutes.
Bake for 20 – 25 minutes. Serve with whipped cream and jam.
Notes
Before using flowers in cooking or baking, make sure they haven’t been sprayed with chemicals and are edible.
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ALSO SEE: Blueberry scones
AND: Savoury cracked black pepper and Parmesan scones
