Lavender is one of my favourite flowers. I love everything about it – it’s deep, intense colour, its clean fragrance, the way its spiky flowers en masse create movement and shape in the garden. But I also love its culinary properties too. You can make lavender sugar simply by putting the flowers in a jar of granulated sugar and sealing for a couple of weeks. You can then use it in cakes or sprinkled on top. By the way, Waitrose sells Lavender sugar if you don’t have the time to make your own.
This recipe for Lavender scones caught my eye… it was supplied to me by Jenny from Bonne Maman (the makers of delicious jams, conserves and compotes in the distinctive gingham lidded jar). Try it and let me know what you think…
Lavender scones
LAVENDER BUTTERMILK SCONES Makes approx 12 scones
225g self-raising flour
1 teaspoon baking powder
50g unsalted butter, cut into small cubes
75g lavender sugar (sifted if preferred)
Pinch salt
150ml buttermilk
Pre-heat the oven to 425˚F/220˚C/Gas 7. Sift the flour and baking powder into a bowl. Rub in the butter until it resembles breadcrumbs. Stir in the lavender sugar and salt and make a well in the centre of the flour mixture. Pour in the buttermilk and mix to combine, making a soft dough. Briefly knead the dough on a floured board then lightly roll out to about 2cm thick. Cut scones with a 6cm pastry cutter and place on a greased baking tray. Brush the top of each scone with a little extra buttermilk and bake in the oven for 12-15 minutes, until lightly browned on the top. Cool on a wire rack and serve warm with your favourite Bonne Maman conserve.
