The Family Gourmand are all huge chocolate lovers, we also love Lavender so what better than chocolate and Lavender scones? I’ve used lavender in my cupcakes in the past and thought I’d try it out in scones.
To make about 6 – 8 scones you will need: 225g self-raising flour, pinch of salt, 75 g of butter, 40 g of golden caster sugar, 1 Large Egg, 2 Tablespoon Milk, Chocolate (I don’t weigh this I usually add a medium size bar, 1 Teaspoon of Lavender chopped, Egg Wash.
Begin by sifting 225 g of self-raising flour and a pinch of salt into a large mixing bowl. Add 75 g of room temperature butter, cut into small lumps. Lightly rub the butter into the flour until the mixture looks like breadcrumbs.
Add 40 g of golden caster sugar and mix in.
In a jug, beat one large egg together with 2 Tablespoons milk and start to add it to the rubbed-in mixture.
Mix together with a knife, when it begins to come together, finish it off with your hands. Add the chocolate and lavender and mix well.
The dough should come together and leave the sides of the bowl clean.
Shape the dough into a round and place it on a lightly floured surface. Flour the rolling pin and lightly roll out the dough to no thinner than 1 inch thick..
I use a Large Wine glass to cut out my scones as it gives a great shape but you can use a 2 inch round cutter to cut out the scones.
Place the scones on a lightly greased baking tray that has been dusted with flour. Brush them lightly with a little egg wash then dust with flour. Bake in a hot oven 220°C for 10-12 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.