QUEEN'S JUBILEE LAVENDER SCONES
With garden parties and gatherings in towns and villages across the country planned, add a hint of lavender to your scones recipe for this unique special occasion: the Queen's Platinum Jubilee.
By Wilson from Robert Welch Designs
SERVES:
Approx 12-16 people
COOKING TIME:
Prep time: 40 minutes (inc 30 mins resting)
Cook time: 12-15 minutes
INGREDIENTS & METHOD
550g plain flour
50g baking powder
3tsp culinary lavender
100g caster sugar
100g cold butter (cubed)
170g full fat milk
170g double cream
2 eggs (beaten)
550g plain flour
50g baking powder
3tsp culinary lavender
100g caster sugar
100g cold butter (cubed)
170g full fat milk
170g double cream
2 eggs (beaten)
1 - Preheat the oven to 220/200 FAN degrees Celsius or Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving.
1 - Preheat the oven to 220/200 FAN degrees Celsius or Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving.
1 - Preheat the oven to 220/200 FAN degrees Celsius or Gas Mark 7.
2 - In a large mixing bowl or stand mixer, mix the flour and baking powder together and add in the culinary lavender and sugar.
3 - Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Or if using a stand mixer, use a gentle setting until you have a breadcrumb texture.
4 - Add the milk and cream and mix until the dough until slightly sticky to the touch
5 - Cover your dough in cling film and set aside for 10 minutes allowing it to rest.
6 - Roll out the dough about 2cm think. Choose which size of round cuter you prefer and dip the cutter into some flour knocking off any excess flour (this is to stop the cutter sticking to the dough and ensuring the best chance of a straight side to the scones when they bake). Cut out your scones, dipping the cutter into flour between each cut.
7 - Use a pastry brush to lightly coat the top only with egg (be careful not to drip any down the side, this will ensure a perfect rise when baking). Chill the scones for 20 minutes uncovered in the fridge and just before baking, brush the scones one more.
8 - Bake the scones in the centre of the oven for 10-15 minutes or until golden and cooked through.
9 - Allow to cool before serving.
TOP TIPS
- Try to keep your hands and all your equipment as cold as possible, working fast to prevent the mixture from becoming too heated. I place my mixing bowl and cubed butter in the freezer for 10mins while I weigh the ingredients out.
- Use a simple round cutter instead of a fluted one because of the soft mixture is easier to cut and get out. Never twist the cutter in any way.
- When placing the scones on your baking tray, keep them close together but not touching so that as they rise and swell and so the sides stay straight and not lean over.
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