Lavender scones

Recipe by Smeg chef Elke Travers

Makes 24 medium scones

Smeg’s fan-forced oven function and stand mixer’s new flex-edge beater attachment combine to create evenly golden, light-as-air scones.  In this afternoon tea classic, buttermilk creates a tender crumb while the culinary lavender adds a lovely floral flavour.

3 cups (450g) flour

1/3 cup (80g) sugar

1½ tablespoons baking powder

1 teaspoon culinary lavender

150g butter, grated

1¼ cups (310ml) buttermilk

Set oven to fan forced and pre-heat to 200⁰C. Line a baking tray with baking paper.

Place flour, sugar, baking powder and lavender in the bowl of a Smeg stand mixer with the flex-edge beater attached. Add grated butter and mix at low speed until it resembles breadcrumbs. Pour over buttermilk and continue to mix at low speed until the dough comes together.

Turn dough out on a work surface, shape into a ball and roll out to 1.5cm thickness.  Using a round floured cutter, cut with circles, place on prepared tray and bake for 15 minutes until golden brown.

Serve warm, filled with jam and whipped cream or mascarpone.

Recipe created with the Smeg stand mixer.