Vanilla Lavender Scones
Preheat the oven to 370F and line a baking tray with parchment paper.
Place the flour and lavender into a large mixing bowl. In a separate jug, stir together the Lavender Extract Paste, cream, lemonade and Vanilla Bean Paste.
Pour the wet ingredients into the dry ingredients, and then stir together using as few motions as possible, until a shaggy dough forms.
Turn out onto a floured surface and, using floured hands, pat the dough out to about 1 1/8″ thickness.
Use a 2″ round cookie cutter, floured, to cut rounds of dough. Be sure to press the cookie cutter not twist it. Place the dough rounds on the tray so that they are just touching.
Bake for 17-20 minutes or until lightly golden. Transfer to a wire rack to cool. Serve with jam and whipped cream.
Preparation: 10 mins
1 lb (450g) all-purpose flour – 2 1/2 tsp baking powder
1/4 tsp Taylor & Colledge Lavender Extract Paste
8.5 fl oz (250ml) heavy cream
8.5 fl oz (250ml) lemonade
1 tsp Taylor & Colledge Vanilla Bean Paste
Jam and whipped cream to serve
1/2 tsp culinary lavender