Lemon and lavender sweet scone canapes

Method
Prep:20min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hr5min 

1. Preheat oven to 150 C / Gas 3.
2. For the scone canapés rub the butter, salt, baking powder, sugar and flour together, to make a sand like texture. Next add the warm milk to make a soft dough. Roll the dough out to approximately 2cm thickness and cut out small rounds about 4.5 to 5 cm in diameter.
3. Place the cut dough fairly close together on a baking sheet, to encourage a good rise. Brush the dough with the yolk of an egg.
4. Bake in a preheated oven for 10 to 15 minutes until golden brown. Cool scones on a wire rack.
5. To make the lemon curd wash the lemons thoroughly to remove the wax then juice and zest. Place the freshly squeezed lemon juice and zest into a double boiler, a pan or bowl that can sit over a pan of boiling water, so no direct heat comes in contact with the ingredients.
6. Add the sugar, and butter, egg yolks and lavender heads to the pot. Heat and stir, until the butter is melted and the mix is thick.
7. Remove the lemon mix from the heat and cool. When cool remove lavender heads. If a few purple bits fall in, no problem. This will keep in the refrigerator for up to 3 weeks.
8. To serve, cut your sweet scones in half, when they are cool, and spread with a little unsalted butter. This controls the amount of moisture seeping into the scone and making it soggy. Garnish the scone with fresh lemon curd, mint leaf and pretty whole violas.

Tip

We grow and use 2 different varieties of edible violas (Heartseas or Johnny Jump up).

See it on my blog

Home Gurrown - Kent Caterers and Smallholding