Lavender scones

These lavender scones are hugely popular at Tangerine Dream, the cafe at the Chelsea Physic Garden. "Be careful to use English lavender (Lavandula officinalis) rather than French lavender (Lavandula stoechas), which is toxic," says Jenny Wilhide in the Daily Telegraph. Makes 12.

INGREDIENTS

250g self-raising flour

2 tsps baking powder

100g caster sugar

1 level tsp dried or fresh English lavender (Lavandula officinalis)

110g butter

The juice of half a lemon

280ml milk

Preheat the oven to 160C/gas mark 3. Mix the dry ingredients in a bowl with the lavender. Rub in the butter until it forms fine breadcrumbs.

Add the lemon juice and milk and mix together, so the mixture is quite wet.

Knead for 30 seconds on a well-floured board until it is dry enough to work with, but still moist inside. Shape into a flattish circle and cut into shapes with a floured cutter. Bake in the preheated oven for 12-15 minutes.

Remove from the oven and leave to cool on a wire rack.

Serve with clotted cream and homemade strawberry, greengage or fig jam.

LAVENDER SCONES
This recipe first appeared in the Daily Telegraph.