Well it seems like to whole world has gone baking mad! We think that the Great British Bake Off may well be the best thing ever to be shown on telly and it seems that vast swathes of the country are in agreement. You can hardly move for bake sales in aid of this and that and I sometimes think that if I ever see another over-iced cupcake I’ll scream – seriously what’s wrong with a good old fashioned fairy cake, where you can taste both cake and icing?!
But whatever you opinion on cupcakes, there’s no denying that home baking is here to stay and that more and more people are getting more and more adventurous. As much as I love a good Victoria Sponge (an art in itself) there is also a firm place in my heart for chocolate cake made with beetroot (seriously squidgy and delicious!) or a little passionfruit curd tart. So with that thought in mind we set about thinking of some lovely recipes using our fantastic Jersey-grown lavender.
Now, I don’t know about you, but when I think about baking my mind does go straight to the sweeter side of baking, and it was no exception when thinking about baking with lavender. A classic bake that features lavender is our best selling Lavender Shortbread – also a favourite of a certain Kate Windsor neé Middleton – a delicious combination of the sweet and the fragrant and simply divine when dunked into Earl Grey tea with a slice of lemon, it really brings out the lavender flavour.
Now the next best thing to eat with a cup of tea has got to be that South West classic of a lovely freshly baked scone with clotted cream and jam, and so we thought why not see how the addition of lavender worked here. And the answer is – extremely well! Have a look at our recipe for Lavender Scones below – or for those of us not blessed with either the time of the lightness of touch of a true scone maestro, then simply grab a packet of our Lavender Scone Mix – simply add water, shape and bake (and we won’t tell if you don’t!)
To Make 12 Lavender Scones
Mix together 250g self-raising flour, 1½ tsp baking powder, 100g caster sugar and 2 tsp dried culinary lavender (always use a specific culinary lavender and make sure it’s always from our native Lavendula Augustifolia variety), then rub in 110g of soft butter until the mixture resembles breadcrumbs. Next add the juice of half a lemon to 200ml of room temperature, or slightly warmed, whole milk (this helps the raising agent do its thing) and mix until just combined. Then shape the dough on a floured work surface into a round about 2-3cm thick. Flour your cutter or knife and cut into whatever shape you prefer. Bake at 160˚C for 12-15 minutes until golden and lovely looking.
Or, as above, use our brilliant dry Lavender Scone Mix.
Once slightly cooled (but ideally still warm from the oven) eat your scones with a dollop of clotted cream and a drizzle of lavender honey and don’t forget that cup of tea!