Vegetarian Option:
RASBERRY & LAVENDER SCONES RECIPE
Raspberry& Lavender Scones Recipe
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Serves: 4-6
Ingredients:
• 2 cups all-purpose flour
• 1/4 cup sugar, plus extra for topping
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup heavy cream, plus extra for brushing
• 1 egg
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tsp lavender flowers, crushed (culinary grade)
• Clotted cream and lavender-infused honey, for serving
Instructions:
1. Prepare the Dough
> Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
> In a large bowl, whisk together flour, sugar, baking powder, and salt.
> Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
2. Prepare the Clotted Cream
> In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
> Add the wet ingredients to the dry ingredients, stirring until just combined.
> Gently fold in the raspberries and lavender, being careful not to overmix.
3. Prepare the Scones
> Turn the dough out onto a lightly floured surface and pat into a round disc about 1 inch thick.
> Cut into 8 wedges and place on the prepared baking sheet. Brush the tops with extra cream and sprinkle with sugar.
> Bake for 12-15 minutes or until golden brown
4. Serve:
> Serve warm with clotted cream and a drizzle of lavender-infused honey.