2 cups plain flour
1 tbsp baking powder
1/4 cup butter
1/4 cup sugar
2 tsp fresh English lavender florets (not all lavenders are edible)
2/3 cup milk, approximately
Preheat oven to 220C.
Sift the flour and baking powder together. Rub the butter into the flour mixture until it resembles breadcrumbs.
Stir in the sugar and chopped lavender reserving a few to sprinkle on the top before baking. Add enough milk so that the mixture forms a soft dough.
Turn the dough out on to a floured surface and shape into a round. Gently pat down to a thickness of 2.5cm. Use a floured cutter to cut out scones and place them on a baking tray. Brush the tops with a little milk and sprinkle with reserved lavender.
Bake for 10 – 12 minutes or until golden.
Serve warm with plum or orange jam and whipped cream.