Lucky for you we have included the secrets to perfecting the lavender scone, so you can have a batch ready to go at any time. This recipe produces a fluffy inside and golden outside. Best served with lavender jelly, jam, cream and a pot of tea.


Makes
15 scones. Half the recipe if this is too much!

Ingredients:

5 cups self-raising flour
2 cups of cream
2 cups of water
2 tablespoons emu bay culinary lavender

method:

Place flour and lavender in a bowl.

Mix cream and water in a jug and pour over dry ingredients.

Mix to a dough.

Knead gently and flatten out with the palm of your hand to about 1.5 inches thick.
Cut into rounds.

Cook at 180 degrees for about 20 minutes.


Bakers tip:

When cutting out the scones don’t twist the cutter as this will cause the scones to rise uneven.

Orange and Lavender cake is a wonderful summer bake. It combines the fruitiness of oranges and floral delight of lavender. It will make any afternoon tea extra special.

INGREDIENTS:

3 ORANGES
200 G SELF RAISING FLOUR
200 G CASTER SUGAR
200 G UNSALTED BUTTER
3 MEDIUM EGGS
4 TBSP ICING SUGAR
WATER
50 g edible lavender

Method:

Preheat the oven to 180ºC (160ºC fan)

Grease and line a half lb loaf tin with greaseproof paper.

Sprinkle a line of the edible lavender in the base.

Thinly slice the oranges and lay them in the bottom of the cake tin on top of the lavender. Over lapping to get a beautiful finish on the cooked cake.

Cream the sugar + butter together in a bowl. Mix in each egg one at a time.

Sift in the flour and mix until smooth.

Add the zest and juice of 1 orange to the mixture and mix well.

Spoon the batter into the cake tin being careful not to move the oranges.

Bake for 30-45 minutes. The cake should be golden on the outside and the skewer should come out clean. Remove from the oven and leave to cool.

Once cooled, loosen the cake from the edges of the tin. Place a plate on top, turn it over and release the cake showing the orange slices on top. Peel off the greaseproof paper.

In a small pan, mix the juice of 1 orange with the icing sugar and 2 tablespoons of water.

Warm on a medium heat and keep stirring as the liquid turns into a syrup.

Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.

Leave for a few minutes for the drizzle to sink in. Best served when it is still warm.