More and more people are returning to the old fashioned way of cooking with recipes that have been handed down from generation to generation.
If you are on a diet then stop reading as the recipe below will tempt you.
You will require eight ounces or two hundred and twenty five grammes of self raising flour with a pinch of salt.
Next take three ounce or seventy five grammes of warm butter and cut up into small squares.
Weigh out one and half ounces or forty grammes of sugar (brown caster sugar).
You will need one large egg and three tablespoonfuls of buttermilk.
Keep to one side the Lavender essential oil as you will need about four or five drops of the oil, depending on the your taste buds.
Last but not least you will require some of the self raising flour for dusting.
Method:
Take a large mixing bowl and sift the flour into it, add the salt and butter.
Rub the flour and butter together until the mix looks like breadcrumbs. Add the caster sugar until it has blended in with the mixture.
Beat the egg with a whisk and add the buttermilk and lavender oil.
Add the liquid to the mixture in the bowl a little at a time while using a knife to keep the mixture moving.
When you see the mixture is not too sticky then finish mixing with your hands and the dough should come away from the sides of the bowl.
Shape the dough into balls; roll out gently with a floured rolling pin. Cut out with a round cutter and brush buttermilk over the top of each scone.
Place on a greased tray ready for the oven. Cook on gas marked seven for ten to twelve minutes until lightly brown.
Tip: Do not roll out to thin (not less than one inch).
Cut into halves and layer with jam on both halves of the scone. Serve with clotted cream.
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