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
- 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
- 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.