Scones with organic lavender essential oil

Tea is making a comeback - fairy cakes are back in vogue and scones are rising once again. We’ve been busy in the kitchen and devised a fab recipe we thought we’d share with you – scones made with organic lavender essential oil , served with rose water clotted cream.

The lavender flavour really complements preserves such as strawberry jam and will create a sensation at any tea party – just don’t think about your waistline!

We nicked Delia’s knowhow so you just know your scones will rise:

To make approx 10 scones you will need:

Ingredients:
8oz (225g) self-raising flour
Pinch salt
3oz (75g) of butter (warmed to room temperature & chopped into little lumps)
1.5oz (40g) caster suger (preferably golden)
1 large egg
Approx 3 tbs buttermilk
Approx 5-10 drops of organic lavender essential oil (to taste)
Flour for dusting

For the cream you’ll need as much clotted cream as you like.

Then add any delicately flavoured home made (ideally) jam or jelly will do e.g. strawberry, apple, medlar, elderberry.

Equipment:
Mixing bowl
Palette knife or similar
Rolling pin
Greased baking tray
2in (5cm) round cutter or similar
Oven pre-heated to gas mark 7/225°C (425°F)
Wire rack for cooling

How to make:
Sift the self-raising flour and salt into a large mixing bowl. Add the butter lightly rubbing it into the flour until the mixture looks like breadcrumbs. Add the caster sugar and mix in lightly with your hands.

In a jug, beat the egg together with 2 tablespoons of buttermilk and 5 drops of lavender essential oil and start to add it to the rubbed-in mixture. Mix in with a palette knife. Try a little bit and if it’s not lavendery enough, add some more drops and keep mixing in until it gets to the taste that suits you.

When the mixture begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time). The dough should come together and leave the sides of the bowl clean.

Shape the dough into a round with your hands and place it on a lightly floured surface. Flour the rolling pin and lightly roll out the dough.

Do not roll the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones. Measure it if you're not sure!

Cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these together to roll out again until you can cut out the last scone.

Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little more buttermilk then dust with flour. Bake in the oven for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.

The scones should have a light, open texture and are best eaten very slightly warm. They don’t keep very well so, in the unlikely event of there being any left, pop them in the freezer and save for a rainy day.