Recipe: Lavandula Lavender Scones

from Daylesford Macedon Life - Summer 2020/21

Things to Do This Summer

by Carol White, Lavandula Swiss Italian Farm

Prep: 10 minutes Bake: 15 - 20 minutes Recipe Yield: 16 very large scones

If you have been to Lavandula and sampled their famed lavender scones, you’re likely to recall these incredibly light and fluffy delicacies.

Lavandula Swiss Italian Farm is a little slice of Europe in country Victoria. It is beautiful all year round, but particularly special when the 100 acres of gardens are warmed by spring sunshine and start budding, or in autumn, when the deciduous trees are basked in oranges and reds.

The farm is best known for its lavender, with rows and rows of manicured rounds. Entry gives full access to the entire farm, allowing you to roam amongst the heady plants, meet the farm animals, and explore the remarkable stone houses, built by the Swiss Italians in the mid-1800s. Harvest of the lavender occurs in January, timed to capture the buds at their best, enabling the INGREDIENTS: • 600g self-raising flour • 40g icing sugar • 250ml thickened cream • 375ml milk • Optional – Lavandula scones are infused with culinary lavender. Add ½ a teaspoon of dried lavender flowers for a discrete touch of lavender flavour. Culinary lavender is available on Lavandula’s website - lavandula.com.au TO SERVE: • Jam and whipped cream mix, cut the dough in a grid and transfer your squares to

creation of 100 handcrafted aromatherapy products. Essential oils, balms, skincare, bath products and more, all available through the onsite ‘Barn’ shop and online.

Visitors can wander through the historic Swiss Italian farm and discover the original homestead built in the whipped cream – don’t hold back. To complete the

1850s. History tours are scheduled throughout the day, providing a glimpse of a time gone by, and when life was simple.

And the simple things in life, like this scone recipe, are often the best. This recipe has been kindly provided by Carol White, owner of Lavandula, to help raise your

Traditional scones are made with butter, but this recipe uses cream as the source of moisture and binding agent. The result is a very easy recipe that doesn’t require working the fat into the dry ingredients, resulting in a rich but light and fluffy mixture. We also love that you don’t fuss with cookie cutters for shape. With a wetter your tray. Done.

These scones are on the menu at the Lavandula La Trattoria Café, where they are served with an overflowing bowl of homemade strawberry jam and spirits and transport you to a better time.

experience at home, use a discrete touch of lavender to provide a calming aroma and taste. Culinary lavender is available through the Lavandula Barn and online store.

@lavandulafarm Opening again in December, please follow their socials for open times and event updates.

Buon appetito! METHOD:

Preheat your oven to 220°.

Sift your flour and icing sugar into a large bowl. If you are using dried lavender, this is when you would add to the ingredients. Then pour in your cream. Fold the ingredients together with a flat knife. Then add the milk. Bring the ingredients together but try not to overmix the mixture or your scones will be tough.

Turn your dough onto a floured surface and pat into a rectangle. The mixture should be around 2.5cm to 3cm thick. Cut the dough in a grid of 16 equal squares. Transfer the squares to a non-stick baking tray. Bake for 15 to 20 minutes until they have a golden crust.

Serve with jam and cream or butter.

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