Vanilla Lavender Scones

Preparation:
10 mins
Servers:
8
Cooking:
20mins

Ingredients

  • 3 cups self-raising flour
  • 1/4 teaspoon Taylor & Colledge Lavender Extract Paste
  • 250ml pure cream (35% fat)
  • 250ml lemonade
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • Jam and whipped cream to serve
  • 1/2 teaspoon culinary lavender

Method

Step 1
Preheat the oven to 190C fan-forced and line a baking tray with baking paper.
Step 2
Place the flour and lavender into a large mixing bowl. In a separate jug, stir together the Lavender Extract Paste, cream, lemonade and Vanilla Bean Paste.
Step 3
Pour the wet ingredients into the dry ingredients, and then stir together using as few motions as possible, until a shaggy dough forms.
Step 4
Turn out onto a floured surface and, using floured hands, pat the dough out to about 3cm thickness.
Step 5
Use a 4cm-5cm round cookie cutter, floured, to cut rounds of dough. Be sure to press the cookie cutter not twist it. Place the dough rounds on the tray so that they are just touching.
Step 6
Bake for 17-20 minutes or until lightly golden. Transfer to a wire rack to cool. Serve with jam and whipped cream.