Scones and Lavender, what could be more quintessentially British! This recipe makes an incredibly light dough, mainly due to the sour cream. They are simply luxury on a plate especcially with a Lavender Honey Cream filling.
1 cup Sour Cream
Preheat the oven to 225 degrees
In a bowl, mix the dry ingredients together.
Turn the scone dough out onto a floured surface and knead gently, this won’t take long and you don’t want to break the dough down to much so knead for about 1- 15 seconds (you’ll feel its enough!).
You want to make a large flat rectangle about 3 or 4 centimetres thick. Now select the amount of scones you want to make, you could probably make 6 out of this mix or 4 big ones (depends on how greedy your feeling!).
Using a butter or palette knife cut the scones out and place them on a greased non stick tray.
Bake for 15 minutes or until golden brown.
Honey Lavender Cream
Meanwhile you are going to need a filling, and this cream is going to do it!!
142ml (half a standard pot of double cream)
1 tsp Dried lavender (pulsed or chopped)
4 tsp Honey
Mix together, whip into soft peaks and its done!
Once the scones have cooled to just warm, gently slice and add lashings of the perfumed cream..
Serve immediately and try not to eat all of them at once!
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