Lemon and Lavender Scone Recipe

Scone

1. Add all scone ingredients (except water) into a mixing bowl fitted with a beater.
2. Blend together to a crumb.
3. Add water and mix to a dough.
4. Roll on a floured bench, cut to desired shape and rest for 20 minutes.
5. Bake at 220℃ for 15-20 minutes, or until golden brown.
6. Once cool, cut in half and pipe on the bottom half a generous amount of RTU Lemon Cream.

Cream

1. Whisk the water and Bakels Instant Cream for 3-4 minutes on high speed.
2. Pipe a large rosette of cream onto the lemon base.
3. Sandwich the two halves together and finish by dusting with icing sugar.

• Instant Cream
• RTU Cream Filling – Lemon