These scones have a fragrant twist

If you want to have plain scones, just leave this out.

The perfect Aussie afternoon tea, with the jam before the cream. Photography: Leon Schoots

Annie Smithers

less than 2 min read

3:30PMAugust 27, 2024.

Updated 3:48PMAugust 27, 2024

The Weekend Australian Magazine

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These scones are the perfect way to spend an afternoon with friends. For some more of my recipes try my sticky date pudding or my pot-roasted chicken.

Lavender scones

Ingredients

• 650g self-raising flour
• 40g icing sugar
• Pinch of flaked salt
• 1 teaspoon dried lavender
• 250ml thickened cream
• 360ml milk
• Jam and cream or butter, to serve

Old-fashioned excellence, hot scones. Photography: Leon Schoots

Kitchen Sentimental.

Method

1. Preheat the oven to 220C (fan-forced). Grease a large baking tray. Sift the flour, icing sugar and salt into a large bowl and add the lavender. Pour in the cream and cut it into the dry ingredients with a metal spatula.
2. Add the milk and lightly bring everything together with your hands. (Don’t handle it too much or the scones will be tough.) Turn out the dough onto a floured surface and gently push into a rough rectangle, about 5cm thick. Cut into 16 squares and place on the prepared tray, leaving space between each scone. Bake for 15 minutes until golden brown, then remove and cool on a wire rack.
3. Serve warm or at room temperature with jam and cream or butter. Note: If you want to make plain scones, just leave out the lavender. Makes 16 large scones