Lemon Scones with Lavender Cream

 

 

 

 

‘This is a delicious citrus twist on the Classic Scone Recipe. I like to keep my scones looking rustic, so I hand-roll the dough into small balls. As an alternative to (or as well as) the lavender cream, these scones are super served hot with clotted cream and my Quick Strawberry Jam.’ – Angel Strawbridge, author of The Vintage Tea Party Book

 

 

 

 

 

 

 

 

Classic Scone Recipe

70g (2 1/2 oz) butter, at room temperature, plus extra for greasing

250g (9oz) plain flour

50g (1 1/2oz) caster sugar

2 tsp baking powder

1/2 tsp salt

125ml (4fl oz) milk

1 large free-range egg, lightly beaten

1 tsp vanilla extract

a little egg and/or milk, for glazing

1. Preheat the oven to 220C/fan 200C/gas mark 7. Lightly grease a baking sheet with butter.

 

2. In a large bowl, mix all the dry ingredients together. Using your fingers, crumble the butter into the mixture until it is evenly distributed, then (still using your hands) gently fold in the milk, egg and vanilla extract. The key is not to mix too much, as mixing will take the air out. Once everything has bound together, separate the mixture into small balls, place these on the prepared baking sheet and glaze with egg, milk or a mixture of both.

3. Bake in the oven for 16–18 minutes, until golden brown.

 

Lemon Scones with Lavender Cream recipe

 

prep

20 minutes cooking

12–15 minutes

makes 20–24

 

325g (11 1/2 oz) self-raising flour

175ml (6fl oz) chilled lemonade

175ml (6fl oz) thickened cream

a little egg and/or milk, for glazing

200g (7oz) red food colouring

100g (3 1/2 oz) caster sugar

Quick Strawberry Jam to serve

 

2. In a large bowl, mix all the dry ingredients together. Using your fingers, crumble the butter into the mixture until it is evenly distributed, then (still using your hands) gently fold in the milk, egg and vanilla extract. The key is not to mix too much, as mixing will take the air out. Once everything

 has bound together, separate the mixture into small balls, place these on the prepared baking sheet and glaze with egg, milk or a mixture of both.

 

3. Bake in the oven for 16–18 minutes, until golden brown.

 

For the lavender cream

200ml (7fl oz) double cream

200ml (7fl oz) Crème fraîche

1 tbsp lavender honey

handful of culinary lavender, for sprinkling

 

1. Preheat the oven to 200C/fan 180C/gas mark 6. Line 2 baking sheets with nonstick baking paper. Sift the flour into a large bowl. In a separate bowl combine the lemonade and cream, then fold this together with the flour.

 

2. Divide the dough into 20–24 small balls and place on the prepared baking sheets, leaving about 2.5cm (1in) between them. Glaze with egg, milk or a mixture of both. Add a few drops of red food colouring to the sugar and sprinkle over the scones. Bake for about 12–15 minutes or until pale golden and cooked through. If you like your scones to have a soft crust, cover them with a clean tea towel for 1 minute after removing them from the oven.

3 For the lavender cream, fold the cream, crème fraîche and honey together and sprinkle with the culinary lavender. Serve with the warm scones and Quick Strawberry Jam.

 

This is an extract from The Vintage Tea Party Book by Angel Strawbridge

 

 

 

 

 

 

 

 

Click here to subscribe to our newsletter and receive exclusive recipes from our award winning cookbooks direct to your inbox!