Lavender and Lemon Mini Scones

These light and zesty scones are filled with fragrant lavender. Enjoy with afternoon tea or as a celebratory treat on special occasions.

INGREDIENTS

175g cake flour

8ml baking powder

10ml caster sugar

1 pinch of fine salt

50g cold, diced butter

1 free-range large egg

1 free-range large egg yolk

75ml milk, room temperature

5ml – 10 ml lavender flowers, finely chopped

1 lemon, zested

Extra milk to brush

For the lavender sugar:

50g caster sugar

15ml – 25ml lavender leaves

METHOD

Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Mini Muffin Tray.

Sift the flour, baking powder, caster sugar, and salt into a medium-sized bowl. Add the butter and, using the tips of your fingers, rub the dry ingredients into the cold butter to combine, forming a fine crumb texture.

Beat together the egg, egg yolk, milk, lavender flowers, and lemon zest and mix through. Add the wet ingredients to the dry ingredients, and using a fork, mix until a dough forms. Don’t overwork.

Lightly flour your work surface and tip the dough out. Lightly bring the dough together and pat it to about 2cm in thickness. Using a sharp knife, cut out 12 portions and place them into the tin. Lightly press down and brush with milk. Bake for 15 to 20 minutes.

Serve warm with clotted cream or double cream, lemon curd, and a sprinkle of lavender sugar.

To make the lavender sugar:

Place the sugar and lavender leaves in a pestle and mortar and bash until bright purple. Do this just before serving, as the colour changes quickly.