Ingredients
- 150g plain flour
- 100g strong white flour
- 40g salted butter
- 25g baking powder
- 70g castor sugar
- 2 heaped tbsp dried lavender
- 150mls buttermilk
- egg beaten egg or milk
- 300mls lightly whipped double cream
- 2-3 tsp lavender oil
- finely grated zest 2 lemons
- 4 tbsp good quality lemon curd
Method
- Pre-heat the oven to 200°C, gas 6.
- Rub the flours, butter and baking powder together until you have fine breadcrumbs then add the sugar and lavender.
- Gradually add the buttermilk, the mixture should be really wet and soft
- Remove from the bowl and bring together.
- Roll out and cut 8 x 7cm x 2cm deep scones.
- Place onto a greased baking tray cover with film lightly and leave for 15 minutes in a warm place.
- Remove the film brush with milk or beaten egg.
- Bake for 30 minutes, or until well risen and light brown.
- Cool on a wire rack.
- Meanwhile fold the lavender oil, lemon zest and lemon curd into the soft cream
- Split the scones in half and top with the lavender cream.
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