Phil's lavender cardamom shortbread and scones
As the warmer weather sends our lavender fields into full bloom, Phil Vickery heads to the very beautiful Hop Shop at Castle Farm to serve up a treat for all the senses - his easy lavender shortbread and scones.
Lavender cardamom shortbread
Serves: 12 shortbread
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
110g caster sugar
110g soft salted butter
90g finely chopped white chocolate
10 cardamom seeds, crushed then crush the seeds and discard the husks
2 tbsp dried lavender
200g self raising flour
100g cold custard made to double the strength normal recipe, the thicker the better.
Method
Cream the soft butter and sugar for 2 minutes
Mix in the chocolate, cardamom, lavender, flour and custard, mix well
Form into a sausage shape, roughly 5cm in thickness, roll in cling film and chill well or freeze
Pre heat the oven to 180C gas 4
Make sure the sausage is very cold before you attempt to cut
Cut off 2 cm slices, peel off the cling film and place on a baking sheet, bake in the oven until the edges are golden and the tops a pale creamy colour
Remove from the oven cool slightly, before trying to lift off the hot tray
Serve with the ice cream
Lavender scones
Serves: 8-10
Preparation time:- 15 minutes.
Cooking time:- 25 minutes.
Ingredients
150g plain flour
100g strong white flour
40g salted butter
25g baking powder
70g castor sugar
2 heaped tbsp dried lavender
150mls buttermilk
egg beaten egg or milk
2-3 tsp lavender essence
finely grated zest 2 lemons
4 tbsp good quality lemon curd
300ml lightly whipped double cream
Method
Pre heat the oven to 200°C, gas 6
Rub the flour, butter and baking powder together until you have fine breadcrumbs then add the sugar and lavender
Gradually add the buttermilk, the mixture should be really wet and soft
Remove from the bowl and bring together
Roll out and cut 8 x 7cm x 2cm deep scones
Place onto a greased baking tray cover with film lightly and leave for 15 minutes in a warm place
Remove the film brush with milk or beaten egg
Bake for 30 minutes, or until well risen and light brown
Cool on a wire rack
Meanwhile fold the lavender essence, lemon zest and lemon curd into the soft cream
Split the scones in half and top with the lavender cream