These aromatic British scones are a perfect afternoon tea delight or a great addition to any picnic. A simple recipe with a subtle fragrant twist

Simply:

• Rub flour and butter with fingers until mixture resembles breadcrumbs
• Slowly mix in half of milk
• Mix in sugar, lavender, and remaining milk
• Knead dough
• Flatten dough and shape using a round cutter
• Bake at 200c/390f for 15mins

What you’ll need:

Tips

• Use kitchen scales instead of measuring cups. Flour can be hard to measure correctly if using measuring cups, for many reasons. Some countries weigh their cup measurements differently. This can mean a difference of 20-50 grams depending on the country and recipe. It is also easy to overpack your cups with too much flour.
  The best way to avoid discrepancies is to measure in grams. This ensures your measurements are precise.
• Try to avoid overmixing the dough. Overmixing can affect the texture of your scones, instead of a light, fluffy texture it can create tough scones.

• Use unsalted butter. Self raising flour is a mixture of plain (all purpose) flour, baking powder, and salt. Because self raising flour already comes pre-salted, it’s best to skip additional salt for this recipe, this includes your butter choice; opt for unsalted butter.
• Make your own self raising flour. If you don’t have any self raising flour on hand, you can make your own.
  Simply add to the recipe:
  
  • 2 ½ tsp baking powder
  • ½ tsp salt

Step by step video

How to store homemade scones

Store in an airtight container in a cupboard or on the kitchen bench. Scones can be kept fresh for up to 2 days.
You can freeze scone dough for up to 3 months. Simply roll out, shape, and store your dough in a freezer safe container. When it comes to baking the frozen dough, do not thaw first! Simply transfer the frozen dough to a baking tray and bake.

Best served with jam and cream

Find my whipped cream recipe here:

WHIPPED CREAM RECIPE

Find my jam recipes here:

CHERRY JAM RECIPE

The rundown:

• add flour and butter into a large bowl

• use your fingers to rub flour and butter together until mixture resembles breadcrumbs

• make a well in center of mixture and add half of the milk

• slowly mix flour into milk with a knife

• add sugar and lavender to mixture and stir to combine

• add remaining milk and combine

• lightly flour a surface and knead dough 3-4 times until dough becomes smooth and less sticky

• lightly flatten dough into a rectangle, approx a finger thick and cut out scones using a round cutter, this recipe should make 12 medium sized scones.

• place scones onto baking tray lined with baking paper (making sure to leave a small space between each scone #socialdistancing)
  
• brush milk over the scones before putting in oven

• bake for 15 minutes or until lightly golden

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