Lemon and Lavender Scone Recipe

Scone

1. Add all scone ingredients into a bowl fitted with a beater.
2. Slowly add water to the mix over 1 minute on low speed.
3. Scrape down.
4. Mix for a further 1 minute on low speed.
5. Mould dough into a ball and roll out into desired thickness.
6. Cut to size and place onto baking sheet.
7. Leave to rest for 15 minutes.
8. Bake at 220°C for 12-15 minutes.
9. Once cool, cut in half and pipe on the bottom half a generous amount of RTU Lemon Cream.

Cream

1. Whisk the water and 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
• Premium Scone Mix
• RTU Cream Filling – Lemon