Ingredients:
- 8 cups self raising flour – sifted
- 1/3 cup dried Munstead Lavender
- 1 litre full-cream milk
- 125 g butter – melted
- pinch of salt
Method:
- Preheat over to 200 C
- Sift flour and salt into a large bowl. Add dried lavender. Stir to distribute lavender evenly.
- Make a well in the flour and add milk and melted butter. Lightly combine using a knife or spatula..
- Turn mix out onto a floured bench and kneed lightly. Do not over-kneed the dough.
- Pat out dough gently to a thickness of approximately 3 cm.
- Cut out rounds using a scone cutter. Place on a tray lined with baking paper.
- Bake at 200 C for 15 minutes.
- Serve with butter or jam & cream. For an added lavender boost, serve with our Strawberry and Lavender Jam.
