Ingredients
- 2 Teaspoons Culinary Lavender
- 375g Self Raising Flour
- 1 tablespoon Caster Sugar
- 80g Butter
- 250ml milk
- Preheat oven 220 C / Gas 7
- Dust a baking tray with self-raising flour
- Sieve 375g self-raising flour into a bowl, add culinary lavender and caster sugar
- Using your fingertips, rub butter into the mixture until it resembles fine breadcrumbs
- Add milk. Use a blunt knife to mix until dough begins to come together.
- Turn out onto a lightly floured surface and knead gently until dough comes together. Do not over-knead
- Roll out dough to about 2cm thick.
- Use a 5cm round cutter or a drinking glass to cut out your scones.
- Place onto prepared baking tray 1cm apart. Brush with additional milk
- Bake in preheated oven for 14-16 minutes or until golden and cooked through.