These scone wedges are made in one big circle, just like a pizza. The dough is lightly scented with lavender and topped with rippled cream and jam and lots of fresh blueberries. I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavour disaster, but I have since learnt that a little goes a long way. So, don’t be tempted to divert from the quantities here, or you WILL regret it!
Ingredients
| For the scone: | |
| 350g | self-raising flour, sifted, plus a little extra for dusting |
| a pinch of salt | |
| 1 tsp | baking powder |
| 85g | unsalted butter, softened |
| 45g | caster sugar |
| 1 tsp | dried lavender, crushed |
| 1 | lemon, zest only |
| 175ml | whole milk, room temperature |
| For the topping: | |
| 2 x 227g | clotted cream |
| 1 tsp | vanilla bean paste |
| 100g | blueberry jam |
| 180g | fresh blueberries |
| zest of half a lemon |
Instructions
Preheat the oven to 200C / fan 180C / gas 6 and line a large baking tray with baking paper.
Pop the flour into a large bowl, along with the salt and baking powder, and mix through.
Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried lavender and lemon zest and mix.
Make a well in the centre and add the milk. Using a palette knife, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but resist the temptation to knead or the scone will become chewy rather than soft and crumbly.
Put the mound into the centre of the prepared tray – this just saves a messy transfer once the dough is rolled out. Using a rolling pin or the back of your hand, press the dough out to a large circle about 2cm thick. If you want, trim the edges, though I prefer not to as I like the edges rough.
Now, using a sharp knife, cut the circle like a pizza into 12 slices, cutting all the way down and all the way through. Pop into the oven and bake for 15 minutes. The scone should be golden around the edges, a little less so towards the centre, and firm to the touch.
Leave to cool completely on the tray. As soon as it is cool enough, pop it onto your chosen serving dish.
Mix the clotted cream and vanilla bean paste together. Add the jam and ripple it right the way through.
Spread the mixture all over the scone, leaving a 1cm gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest, and you are ready to serve!
Best eaten straight away.
