Lavender and Lemon Scones – an elegant take on a delicious baking standard which, along with a good pot of tea, will brighten up a chilly afternoon.
Once again it’s International Scone Week, a fabulous excuse for carb-loading on these chilly winter days and one I’m more than happy to contribute to with my recipe for Lavender and Lemon Scones. ISW 2016 is hosted by the lovely Tandy Sinclair over at Lavender and Lime and there you’ll find a list of all the participants for this year.
I hunted back through my archives and found my recipe for last year’s roundup – Date and Orange Sour Cream Scones, inspired by my grandmother’s resourceful re-purposing of soured cream. I’ve repeated the citrus theme this year. I have a groaning lemon tree full of fruit, but sadly some of it has been damaged by the recent ridiculously bad weather we’ve had in the Adelaide Hills. The latest assault was a violent hail storm on Monday which left much of the fruit scarred, so I am looking for ways to use them up.
I also wanted to see how the Magimix Cook Expert that I reviewed a few weeks back handled scone making and, once again, I was not disappointed. A 30 second whizz in it was all it took to produce a perfect scone dough, making this recipe the quickest afternoon tea dish I’ve ever made. (Don’t worry, I’ve also included instructions for making the dough by hand.)
I used some purchased culinary lavender in this recipe. You could use your own dried lavender, but do make sure that it hasn’t been sprayed – either by whoever does the gardening or the local dogs or cats!
Lavender and Lemon Scones
Ingredients
- 2 cups of SR flour
- 1 cup of sour cream
- pinch of salt
- 2 Tbsp castor sugar
- 2 Tbsp milk
- finely grated zest and juice of one lemon
- 2 tsp dried lavender
Instructions
- Preheat oven to 200C (400F).
- Line a baking tray with baking paper.
- Magimix Cook Expert instructions
- Place all ingredients in bowl and run the PASTRY/CAKE program for 30 seconds.
- Remove dough and place on lightly floured bench and proceed from step 8.
- Hand Mixing
- Place all the ingredients in a large bowl and mix with the blade of a bread and butter knife until a soft dough forms - adding a little extra milk if necessary.
- Turn dough on to lightly floured surface and pat out to about 25mm (one inch) thick. Cut into rounds using a scone cutter or a small tumbler - do not twist while cutting.
- Place close together, but not touching, on prepared baking tray. Bake for 12-14 minutes.
- Remove from tray and wrap in a clean tea towel to keep warm for serving.
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Lovely!! How cool is it that you can whiz these up in less than a minute! I have some culinary lavender in the pantry and wasn’t sure what to do with it. Thank you for the inspiration! Xxx ps. For some reason the system won’t let me rate this five stars…
these sounds lovely – and very elegant – I am sure you need to drink your tea with your pinky in the air when you have it with these scones 🙂
Ooh I could do with some scones right now I think! 😀
wow, these are so going on my to bake list! I have lots of lavender growing at home which I hope the dogs don’t ‘wet’ 😉
Oh, how cool to have your own lemons, though I’m sorry to hear some of them were damaged. You’re talking about winter, but lemon and lavender are perfect summery flavours for us here in the UK.
I tasted lavender scones for the first time in Robertson NSW last week. A lovely recipe, Amanda. Thanks for sharing.
These look great! We have a local lavender farm here in the Riverland, will have to check and see if theirs is ok to use in food. Local lavender and local lemons, these will be a hit at the office!
Lucky you with lemons to spare. There ain’t nothing as good as shovelling in carbs with a scone x