- Prep time 25 minutes
- Cook time 15 minutes
- makes 12 wedges
These scone wedges are made in one big circle, just like a pizza. I am forever getting involved in the what-goes-first debate (cream or jam?), though to be honest, as long as neither is left off, I’m a happy girl. I once vowed never again to bake with lavender after an epic flavor disaster, but I have since learned that a little goes a long way. So, don’t be tempted to diverge from the quantities here, or you WILL regret it!
Reprinted from Nadiya Bakes by Nadiya Hussain. © 2020 by Nadiya Hussain. Photographs © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
- For the scone
2 3/4 cups
(350 grams) all-purpose flour, sifted, plus a little extra for dusting
(85 grams) unsalted butter, softened
(45 grams) granulated sugar
teaspoon dried lavender, crushed
lemon, finely grated zest only
(175 milliliters) whole milk, room temperature
- For the topping
(8-ounce) jars (227 grams) of clotted cream or crème fraîche
vanilla bean paste
(100 grams) blueberry jam
(180 grams) fresh blueberries
Finely grated zest of half a lemon
- Heat the oven to 400°F and line a large baking sheet with parchment paper.
- Pop the flour into a large bowl, along with the salt and baking powder, and mix well. Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried lavender, and lemon zest and mix.
- Make a well in the center and add the milk. Using a rubber spatula, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but resist the temptation to knead or the scone will become chewy rather than soft and crumbly.
- Put the mound into the center of the prepared sheet—this just saves a messy transfer once the dough is rolled out. Using a rolling pin or the back of your hand, press the dough out to an 8-inch/20-centimeter circle about ¾ inch/2 centimeters thick. If you want, trim the edges, though I prefer not to, as I like the edges rough.
- Now, using a sharp knife, cut the circle like a pizza into 12 slices, cutting all the way down and all the way through. Pop into the oven and bake for 15 minutes. The scone should be golden around the edges, a little less so toward the center, and firm to the touch.
- Let cool completely on the sheet. As soon as it is cool enough, pop it onto your chosen serving dish.
- Mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through.
- Spread the mixture all over the scone, leaving a ½-inch/1-centimeter gap around the edge. Top with blueberries, scatter with lemon zest, and you are ready to serve!