Lavender Scones

My beautiful daughter recently gave me a bag of organic culinary lavender.  I love lavender, not only for it's fragrance, but also for it's wonderful healing properties.  Among it's many benefits, including being a great stress and pain reliever, it also helps with digestion, upset stomachs and bloating.  These scones are my first attempt at cooking with lavender.

Lavender Scones

Ingredients

2-1/2 cups self-raising flour
1 tbs caster sugar
2 tsp lavender buds
40gm butter - softened
1 cup milk
1/4 cup creme fraiche (or sour cream)


First, I used a pestle and mortar to grind the lavender buds.  You could also use a food processor or coffee grinder.

Sift the flour into a large bowl with the sugar and ground lavender.

Rub in the softened butter with your fingertips until completely combined.

Mix the milk and creme fraiche together, then add to the bowl, gently stirring with a blunt knife until the mixture becomes a soft, sticky dough.

Turn the dough onto a lightly floured work surface and knead lightly until smooth.  Using your hands, carefully press out the dough to approx 2cm thickness. Cut into rounds (approx. 5cm) with a biscuit cutter or the rim of a drinking glass. Place scones onto lightly greased baking sheets, or into a lightly greased cake pan. Gently knead remaining dough scraps together and repeat the pressing and cutting out until it is all used.

Brush the top of the scones with a little milk.

Bake in a hot oven, approx. 220 degrees C, for about 15 mins.

Place the scones onto a wire rack immediately after taking out of the oven.

Delicious with Lavender Honey Butter.

Enjoy!

Caryl ♥