In the midst of an English summer, when the sun actually does decide to shine, I really enjoy having a proper afternoon tea with cakes, biscuits and of course friends to share it with. One of my all time favourite delights is Lavender Scones with lashings of jam and cream. I’ll leave you all to debate that most contentious of questions; does the jam go first or the cream? You can probably guess my preference by the photos, I ought to slip in here that the order I use is the same as dictated by the Ritz Hotel (well if it’s good enough for the Ritz…)
What You’ll Need
8 oz/225gms self raising flour
2 level teaspoons baking power
Pinch of salt
2 oz/60gms margarine
2 oz/60gms caster sugar
2 rounded teaspoons of dried lavender flowers
5 fluid ozs/150mls milk
Sieve the flour, salt and baking powder into a large mixing bowl. Rub in the margarine until it resembles fine breadcrumbs.
Using a pestle and mortar crush the lavender flowers and add them into your mixing bowl along with the sugar.
Add the milk using as much as you need to form a dough.
Turn out onto a floured board and knead lightly with fingertips until the dough is smooth. Roll out to about 2cms thick and using a circular cutter cut into rounds.
Place the rounds onto a baking tray and brush with milk. Bake in a hot oven 425-250F, Gas no. 7-8, 220-230C for 10 mins.
Scones are best eaten on the day they are made. They can be made in advance and frozen until required though. Enjoy!
On my next post I will draw and announce the winner of our biggest ever blog comp!
7 Comments (Leave a comment)