This Honey Cream Tea is made with lavender-flavoured scones sandwiched together with honey and whipped cream. It is a variation on a traditional English Cream Tea, which combines plain or fruited scones with jam and cream.
- 350 g self-raising flour
- 1 teaspoon baking powder
- 85 g butter
- 25 g caster sugar
- 4 fresh lavender buds (or 2 tablespoons of culinary lavender)
- 2 eggs
- 100 ml milk
- A small pot of good quality (ideally locally-sourced) honey
- 300 ml double cream (whipped)
- Set your oven to 200 C/400 F/Gas Mark 6.
- Put the flour and baking powder in a large bowl. Cut the butter into small cubes and add it to the flour. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar to the flour and butter mixture.
- Detach the small flowers from the lavender stalks and add them to the mixture.
- Lightly beat the eggs and add them and the milk to the mixture.
- Use your hands to very gently combine the mixture so that it forms a soft dough.
- Press the dough out onto a floured surface. It needs to be about 1cm thick. Use a round cutter to cut out dough shapes and place them on a greased baking sheet.
- Put the baking sheet in the oven and bake for 15 minutes until the scones have risen and are a light golden colour.
- Transfer the scones to a cooling rack.
- When they are cool, split them in half and sandwich together with honey and whipped cream.
Keywords: lavender, scones, lavender scones, honey cream tea