We love this citrus spiced take on a cream tea classic. These lavender and lemon scones are both zesty and floral at the same time, which makes for a truly special bake!
Lavender and Lemon Scones
Makes 12 | Preparation time 15 mins | Baking time 12-15 mins
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- 225g self raising flour, sifted
- 1 tsp baking powder
- 50g unsalted butter, cubed
- Zest of 1 lemon
- 75g lavender sugar
- Pinch of salt
- 150ml buttermilk plus a little for brushing on top
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the lemon zest, lavender sugar and a pinch of salt. Make a well in the centre of the mixture, pour the buttermilk into the well and mix thoroughly to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead briefly. Lightly roll out to approx 2cm in thickness. Cut out the scones using a 5cm pastry cutter – do not twist the cutter as you will get an uneven rise, just press firmly. Lightly butter a baking sheet then transfer the scones on to it.
- Brush the top of each scone with a little buttermilk and bake for 12-15 mins until lightly golden brown on top. Leave to cool on a wire rack and serve with your favourite accompaniments – we suggest clotted cream and your best jam!
- If you don't have buttermilk add 1 tbsp lemon juice or white vinegar to 250ml of milk instead.
- To make your own lavender sugar, simply place 3 or 4 sprigs of washed and dried lavender into a jar of caster sugar. Leave to infuse for at least a day before using.