These light and soft scones are very quick and easy to make, you might think that adding lavender is strange but it really works well with the lemon.

Always make scones on the day that you want to eat them as they do not really keep, serve with butter, jam and double cream for a real teatime treat.

Makes 12

450g self-raising flour

1/4 tsp salt

1 tsp icing sugar

60g butter

430ml buttermilk

2 tbs un-opened lavender flower buds

Zest of 1 large lemon

Method

Preheat the oven 220c, gas 7, 425f

Grease a 23cms x 23cms square muffin pan.

Sift the dry ingredients into a large bowl, rub in the butter into the flour mixture.

Stir in enough buttermilk to form a soft slightly sticky dough.

Turn the dough onto a lightly floured surface, add the lemon rind and lavender flower buds, reserving a few for decoration and knead until smooth.

Using a rolling pin, lightly roll the dough to a 2cm think square and using a 7cms scone cutter.

Place the scones into the prepared greased pan and sprinkle over the remaining lavender flower buds and bake for about 15 minutes or until risen and golden brown. Cool on a wire rack.

Serve as soon as possible with butter, double cream and jam. Yum Yum.