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November - Lavender

 

Tere Bonner's Aloomba Lavender Scone Recipe

Ingredients:

  • 4 cups self raising flour
  • 300mls thickened cream
  • 1 x 375 ml can of lemonade or Solo softdrink
  • 1/4 teaspoon angustifolia lavender buds

Method:

  • Preheat oven to 250'F
  • Cover a baking tray with oven paper.
  • Measure flour into a medium bowl and add lavender buds.
  • Make a well in the centre.
  • Pour in the cream and then pour in the whole tin of soft drink as you mix the liquids into the flour with a dinner knife. Do not over mix.
  • Tip mixture out of the bowl using a scraper, onto a floured board.
  • Only knead sufficiently to have in a flat piece approximately 3cms high.
  • Cut out with a scone cutter and place in oven at 250'F for 17minutes.
  • When removed from the oven place the scones on a wire rack and cover with a teatowel.
  • Scones can be made with soda water for a savoury scone mix.


Freeze if required.