Lavender’s intoxicating fragrance — when used lightly in the same way as you would use any dried herb — adds a touch of magic to both sweet and savoury dishes. If you are using dried lavender, use less than fresh lavender and if you use fresh lavender go for English lavender, Lavandula officinalis, rather than the French lavender Lavandula steoechas, which is toxic. How much you add to any recipe will be a matter of taste. Be careful not to add too much, as it will tend to dominate the flavour of the dish. In other words, it is a matter of trial and error — if the first batch does not have enough lavender fragrance, add a little more next time.
YOU WILL NEED 250g self-raising flour 110g soft butter 100g caster sugar One level teaspoon fresh English lavender 2 tspns baking powder Juice of half a lemon.
METHOD Turn the oven to 160C/320F or gas mark 3. Do not attempt to cook the scones until the oven has reached this temperature, as they require a hot oven to rise.
Place the flour, baking powder, salt, sugar, lavender and butter into a bowl and rub together until the mix resembles breadcrumbs.
Add the lemon juice and milk, and work together into a soft dough.
Knead for a moment, then place the dough on a floured board and pat into a circle at least half an inch thick.
Using a cutter of your choice, cut into circles and place on a floured tray.
Place in hot oven and cook until the scones have risen double their original size and browned lightly.
Enjoy with double cream and strawberry jam.
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