350g Self Raising Flour
1/4 tsp salt
1 1/2 dried culinary lavendar
1 tsp baking powder
85g butter
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
beaten egg
Method
Tip flour into a bowl with salt and baking powder. Add butter and rub with your fingers until the mixture resembles breadcrumbs. Add lavender and sugar and mix well.
Put the milk into a jug and heat for 30 seconds, add the vanilla and lemon juice. Set aside. Put a baking sheet in the oven.
Make a well in the dry mixture and add the liquid. Combine quickly with a knife.
Scatter flour on a board and pat the dough into a round about 4cm deep. Do not over work.
Cut out rounds and place on the tray. Re-round the dough and cut out more rounds until all dough is used.
Brush with beaten egg and bake for 10 mins, until risen and golden.
Lavendar Scones
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