Wednesday, 20 August 2008

Lavender Scones

Makes 12

225g plain flour
15ml / 1 tbsp baking powder
50g butter
40g caster sugar
10ml / 2 tsp fresh lavender florets, chopped
about 175ml milk

Preheat oven to 220C/425F/Gas 7. Grease a baking sheet.
Sift together the flour and baking powder into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Stir in the sugar and lavender, reserving a pinch of lavender to sprinkle on the top of the scones.
Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured surface.
Roll out the dough to a round about 2.5cm thick. Stamp out 12 scones with a floured cutter and place them on the baking sheet. Brush the tops with a little milk and sprinkle with the reserved lavender.
Bake for 10-12 minutes until golden brown.

***
I misread the recipe and put 2 tbsp instead of 2 tsp of lavender, but you know what? It was still really nice. I'm biased because I love scones though! Well unless they've got dried fruit in, I can't get on with dried fruit - apart from banana.

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