Lavender and Lemon Mini Scones

• 175g cake flour
• 8ml baking powder
• 10ml caster sugar
• 1 pinch of fine salt
• 50g cold, diced butter
• 50g cold, diced butter
• 1 free-range large egg
• 1 free-range large egg yolk
• 75ml milk, room temperature
• 5ml – 10 ml lavender flowers, finely chopped
• 1 lemon, zested
• Extra milk to brush
• For the lavender sugar:
• 50g caster sugar
• 15ml – 25ml lavender leaves

Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Mini Muffin Tray.

Sift the flour, baking powder, caster sugar, and salt into a medium-sized bowl. Add the butter and, using the tips of your fingers, rub the dry ingredients into the cold butter to combine, forming a fine crumb texture.

Beat together the egg, egg yolk, milk, lavender flowers, and lemon zest and mix through. Add the wet ingredients to the dry ingredients, and using a fork, mix until a dough forms. Don’t overwork.

Lightly flour your work surface and tip the dough out. Lightly bring the dough together and pat it to about 2cm in thickness. Using a sharp knife, cut out 12 portions and place them into the tin. Lightly press down and brush with milk. Bake for 15 to 20 minutes.

Serve warm with clotted cream or double cream, lemon curd, and a sprinkle of lavender sugar.

To make the lavender sugar:

Place the sugar and lavender leaves in a pestle and mortar and bash until bright purple. Do this just before serving, as the colour changes quickly.