Ingredients
- 150 g plain flour
- 100 g strong white flour
- 40 g salted butter
- 25 g baking powder
- 70 g caster sugar
- 2 tbsp dried lavender, (heaped)
- 150 buttermilk
- 1 egg beaten or milk
- 300 lightly whipped double cream
- 2 tsp lavender oil
- finely grated zest 2 lemons
- 4 tbsp good quality lemon curd
Instructions
- Pre-heat the oven to 200C 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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Nutrition Facts
Lavender Scones
Amount per Serving
Calories
245
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
56
mg
19
%
Sodium
292
mg
13
%
Potassium
65
mg
2
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
