We bake a fresh batch of lavender scones to serve to our farm visitors every single day. During peak season, we need to bake up to six times a day just to keep the crowds happy! This recipe produces classic scones with a fluffy inside, golden outside and a light lavender flavour. These quantities will yield about 20-22 scones, just halve the recipe if this is too much. Best served with cream, jam, and a pot of tea.
7 cups self raising flour
1 teaspoon salt
1 can lemonade
2 tablespoons Bridestowe Culinary Lavender
Place flour, salt and lavender in a bowl.
Mix cream and lemonade in a jug, and pour over dry ingredients.
Mix to a dough.
Knead gently and roll out to about 1.5 inches thick. Cut into rounds.
Cook at 180 degrees for about 20 minutes.