Its been a wet, wet day, just like my wedding day last year. So instead of going to the allotment, I decided to do some home-baking. I used the lavender that I had dried and put into a jar early on in the month.
When I opened the oven the gentle waft of the lavender was beautiful. These lavender scones do not rise like those you see in the bakeries. The flavour of the lavender is really subtle and comes through. I have already eaten a couple of these and am feeling the soporific effects, but a cup of black coffee should counteract that, as it's much too early to be going to sleep.
Makes about 8 scones
1 tablespoon lavender flowers
250g plain flour
1 teaspoon baking powder
4 tablespoon caster sugar
50g cold butter, chopped
Gently warm the milk and lavender in a pan, bring to a simmer then turn off for flavours to infuse. Sift together flour, baking powder and sugar into a bowl. Add the butter and using your fingertips, rub together until crumbly. Strain the milk. Keep back a teaspoon of the infused lavender. Add milk to the flour and combine well. Turn out the dough onto a lightly floured surface and gently roll out about 2cm thick. Then evenly spread out the infused lavender and using your rolling pin gently push it into the dough.
Cut out with your chosen biscuit cutter (I used heart shaped ones). Gently press together the remaining dough and cut out further scones. Put the scones onto a baking tray that has been lightly scattered with plain flour. Bake in oven for 20 minutes until golden. Adapted from Adam Caplin and Celia Brooks Brown New Kitchen Garden.UPDATED February 2012: Made by French fellow blogger The Ephemeral Everyday.