Lavender and Vanilla Scones

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Recipes

Sweet

Lavender grows in an abundance in our garden and so we’re never short of a sprig or two to use in the LittlePod kitchen. We enjoyed these lavender and vanilla-infused scones when celebrating LittlePod’s first anniversary at Chelsea Physic Garden in 2011. They’ve been a firm favourite here ever since.

Serves: 8 people.

Pre-heat oven to 210°C (fan-assisted) / 230°C (conventional) / 450°F.

This recipe includes

Pure Vanilla Extract

Ingredients

225g plain flour

pinch of salt

½ tsp bicarbonate of soda

½ tsp baking powder

40g butter or margarine

25g caster sugar

2 tbsp dried lavender

150ml buttermilk

1 tsp LittlePod vanilla extract

milk for glazing

Did you know…?

The word vanilla is derived from the Spanish vainilla, which means ‘little sheath’.

Method

Sift the flour, salt, baking powder and bicarbonate of soda into a mixing bowl. Cut the butter or margarine into cubes, add to the flour mixture and rub into a breadcrumb consistency.
Mix in the sugar, dried lavender and vanilla extract, then slowly add the buttermilk until a soft manageable dough is formed.
Knead the dough lightly on a floured surface until it is smooth. Roll out until it is 1.5cm thick and cut into rounds with a 5cm cutter.
Place the scones onto a warm floured baking sheet and brush the tops with milk.
Bake near the top of the preheated oven for about 10 minutes, or until the scones are well risen and golden. Cool on a wire tray and serve with a sprig of lavender for decoration.

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