For International Scone Week 2018 I used Amanda’s recipe as inspiration. In 2016 she made these divine lavender and lemon scones. In my adaptation I have made lavender and lime scones.
I am extremely conscientious about keeping a shopping list. It sits on my fridge and as I use something up, I write the item on the list. Not everyone in my house does the same which means I often find I don’t have something. I tear the sheet off the list when it is full, or on a Wednesday morning. Every Wednesday I do our bulk shopping. I type the list into Google Documents in the order of the shops I visit. As I tend to go to the same shopping centre each week, the list is in the order of the shops there. Each item is listed per the store aisle layout. The week I was making these lavender and lime scones I lost my shopping list. I had a few guesses what was on it, but I know for a fact I did not remember everything.
Today’s inspiration ♥ Recipe For Lavender And Lime Scones ♥ can be found on Lavender and Lime Click To Tweet
On the Saturday morning I started off with making my own self-raising flour. But as I opened the cupboard I realized that the lost shopping list had baking powder on it! And this was not one of the items I had recalled. I had just enough baking powder to make half the needed self-raising flour. Which was a good thing as I had also purchased too small a container of yoghurt. Given these two issues I only made half of the recipe. Which turned out to be alright as scones don’t really keep well once baked. The children did not come and visit us that weekend and Dave and I had to eat them all!
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Lavender And Lime Scones
- 280 g self-raising flour plus extra for dusting
- 220 g thick yoghurt
- Pinch of salt
- 40 g fructose
- 2 limes, juice and finely grated zest
- 7.5 mls lavender petals
- Preheat the oven to 200° Celsius
- Place the flour, yoghurt and salt into a large mixing bowl
- Put the fructose into a seperate bowl and rub the lime zest into it to release the natural oils
- Add this to the flour mixture, together with the lime juice and lavender
- Use a butter knife to mix the ingredients into a soft dough
- Turn the dough out onto a lightly floured surface and gently shape into a disc, 2.5cm high
- Cut the dough out using a 5cm cutter, without twisting it while cutting
- Place the scones onoy a lined baking tray, close together but without actually touching
- Bake for 25 minutes then remove from the oven and allow to cool slightly on a wire rack before serving
- Wrap in a clean tea towel to keep warm