Lavandula Lavender Scones

Lavandula Swiss Italian Farm is a little slice of the Europe in country Victoria. It is beautiful all year round, but particularly special when the 100 acres of gardens are warmed by spring sunshine and start budding, or in autumn, when the deciduous trees are basked in oranges and reds.

Recipe Yield: 16 very large scones

Prep time: 10 minutes

Cooking time: 15 – 20 minutes

Ingredients

600g self-raising flour

40g icing sugar

250ml thickened cream

375ml milk

Optional – Lavandula scones are infused with culinary lavender. Add ½ a teaspoon of dried lavender flowers for a discrete touch of lavender flavour. Culinary lavender is available online – Shop now

To serve:

Jam and whipped cream

Method

Preheat your oven to 220℃.

Sift your flour and icing sugar into a large bowl. If you are using dried lavender, this is when you would add to the ingredients. Then pour in your cream. Fold the ingredients together with a flat knife. Then add the milk. Bring the ingredients together but try not to overmix the mixture or your scones will be tough.

Turn your dough onto a floured surface and pat into the rectangle. The mixture should be around 2.5cm to 3cm thick. Cut the dough in a grid of 16 equal squares. Transfer the squares to a non-stick baking tray. Bake for 15 to 20 minutes until they have a golden crust.

Serve with jam and cream or butter.