Lemon & Lavender Buttermilk Scones
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes 4 scones
- 120g/1 cup/4ozs. plain all purpose flour plus extra to roll
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- Fat pinch salt
- 60g/2.1ozs. cold butter, cubed
- Zest of 1 lemon
- 1 teaspoon dried edible lavender
- 90ml/3flozs. buttermilk*
- Clotted cream and lemon curd to serve
To make buttermilk, add 1 tablespoon lemon juice to 75ml or 2.7flozs milk
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Place the flour, baking powder, cream of tartar, salt and butter in a food processor and process until fine.
Step 2 - Empty the mixture into a bowl and add the lemon zest and dried lavender and mix. Add the buttermilk and stir to make a cohesive dough. Flour a surface and press until around an inch thick. Cut out with a floured 6cm/2.3inch round cutter dipping the cutter into flour before each time you cut it or you can cut them into squares. When you cut them make sure not to twist the cutter, press down and up. Place on the prepared tray and bake for 15 minutes. Serve with lemon curd and cream.