Bonne Maman Lavender Buttermilk Scones
Party Recipes | Makes 12 | Prep Time 20 Minutes | Cooking Time 15 Minutes
225 g (8 oz) self-raising flour, plus extra for dusting
1 tsp baking powder
50 g (2 oz) unsalted butter, cut into small cubes, plus extra for greasing
75 g (3 oz) lavender-flavoured sugar, sifted if preferred (see Cook’s Tip below)
150 ml (¼ pint) buttermilk, plus extra for brushing
Your choice of Bonne Maman Conserve, to serve.
Preheat the oven to 220°c (fan oven 200°c), gas mark 7.
Sift the flour and baking powder into a bowl and rub in the butter until mixture resembles breadcrumbs.
Stir in the lavender sugar (sifted if preferred) and a pinch of salt and make a well in the centre of the flour mixture. Pour in the buttermilk and mix to combine, making a soft dough.
Briefly knead the dough on a floured surface, then lightly roll out to about 2 cm (¾ inch) thick. Cut scones with a 6cm (2 ½ inch) pastry cutter and place on a greased baking sheet.
Brush the top of each scone with a little extra buttermilk and bake in a pre-heated oven for 12 – 15 minutes, until lightly browned on the top. Cool on a wire rack, dust lightly with flour and serve with your favourite choice of Bonne Maman conserve.
- To make lavender-flavoured sugar, push 2 – 3 small, washed and dried sprigs of lavender into a jar of caster sugar. Leave for at least 24 hours before using.
- Any flavoured sugar can be used in scones; try cinnamon and serve the scones with Bonne Maman Raspberry Conserve and clotted cream.
- If you cannot find buttermilk use some sour whole milk instead.
- Brushing the scones with beaten egg before baking will give them a shiny golden top.
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