3 cups plain flour
2 Tbsp baking powder
½ tsp salt
100g cold, plant based or normal butter
1¼ cup Mylk Made Creamy Lavender Mylk
2 Tbsp Mylk Made Creamy Lavender Mylk
1 cup icing sugar
Purple food colouring (if desired)
- Preheat the oven to 210°C. Line an oven tray with baking paper.
- Prep the Lavender Mylk as per the label instructions, you will need 1½ cups worth.
- Sift flour, baking powder and salt into a large bowl. Add cold butter to the bowl and use clean hands to rub butter into the flour, until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture and pour in first measure of Mylk. Use a butter knife to gently mix. Use clean hands to bring the mixture together to form a dough ball (mixture should still be quite moist). Be careful not to overmix, as this will make the scones tough.
- Dust your work surface with a little flour and roll out the dough, about 2cm thick. Use a cookie cutter to cut out 12 circles, or simply cut out any shape you prefer.
- Place onto prepared tray and brush with second measure of Mylk. Bake for about 12 minutes, or until golden and just cooked through.
- Meanwhile, make the lavender glaze. Mix together icing sugar, remaining measure of Lavender Mylk and food colouring, if using. It should be quite a thick glaze, or it won’t stay on the scone.
- Once the scones are cooked, drizzle with glaze and enjoy warm with a cup of tea.