Scones are simple to make and are just what the doctor ordered for a summer picnic or afternoon tea in the garden. These are lavender flavoured, which makes them that little bit more elegant; all you have to do is infuse the sugar with some sprigs a day or two before baking and you’re good to go. Serve warm on one of our cake stands, and add a generous dollop of clotted cream, your favourite preserve, or just some butter if you’d prefer. Recipe courtesy of Bonne Mama.
Lavender Buttermilk Scones
- 225 grams Self-Raising Flour
- 1 tsp Baking Powder
- 50 grams Unsalted Butter
- 75 grams Lavender Sugar
- 1 Pinch of Salt
- 150 ml Buttermilk
1. Pre-heat the oven to 220˚C.
2. Sift the flour and baking powder into a bowl. Rub in the butter until it resembles breadcrumbs.
3. Stir in the lavender sugar and salt and make a well in the centre of the flour mixture.
4. Pour in the buttermilk and mix to combine, making a soft dough.
5. Briefly knead the dough on a floured board then lightly roll out to about 2cm thick.
6. Cut scones with a 6cm pastry cutter and place on a greased baking tray.
7. Brush the top of each scone with a little extra buttermilk and bake in the oven for 12-15 minutes, until lightly browned on the top.
8. Cool on a wire rack and serve warm with your favourite conserve.