For the scones (makes 6):
200g self raising flour
½ teaspoon salt
1 teaspoon chopped fresh thyme
water to mix
for the lavender butter:
50g butter, softened
3 teaspoons lavender jelly
Pre-heat the oven to 200 C, 400 F, gas mark 6. Line a baking sheet with non-stick paper.
Place the flour in a large bowl, stir in the salt and add the butter, cut into small pieces. Rub the butter into the flour with your fingertips until the mixture is like fine breadcrumbs. Stir in the finely grated zest of the lemon and the chopped thyme.
Stir in the lemon juice then gradually add water until the mixture forms a soft dough - the amount of water you need will depend on how juicy your lemon is.
Pat the dough out on a floured surface to about 1.5 cm thick and use a 6cm cutter to cut out the scones - the mixture should make around 6 scones.
Place them well apart on the prepared baking sheet and cook for 12-15 minutes in the pre-heated oven until they are well risen and a light biscuit colour.
They will not brown as much as a traditional scone because they don't contain any sugar and have not been glazed with milk or egg. Leave to cool on a wire rack while making the lavender butter.
Beat the softened butter until very soft and creamy, then blend in the lavender jelly a little at a time, beating well between each addition.
Split the scones and serve spread with the lavender butter.
The scones and butter can be eaten on their own as a snack, or served with cold meats, cheeses or fresh, light summer soups.
I am sharing this with Cooking with Herbs for tea Time Treats at Lavender and Lovage and The Hedgecombers