Lavender Cook's collection - 12 x 9cm pots

Preheat the oven to 400F/200C Gas 6

Start by chilling a large mixing bowl in the freezer for 10 minutes or 30 in the fridge.

Sieve the flour and baking powder together into the large mixing bowl. Add the butter and rub into the flour working as quickly until the mixture resembles breadcrumbs, do this as fast as possible, so the mixture does not become warm.

Add the caster sugar and the lavender, stir with a metal spoon.

Reserve 2 tablespoons of egg (for glazing) then add to the mixture with 3/4 of the milk. Using a dinner knife (not your hands) mix to create a soft, dough―if the dough feels dry add a little more milk but take care not to make the dough too sticky.

Tip the dough onto a lightly floured surface and knead gently and lightly to help smoothen taking care not to be too heavy or knead too long.

Roll―again carefully―into a circle at least 2 cm deep.

Dip a 6 cm cutter into your bag of flour and cut out the scones avoiding twisting the cutter (this can prevent the scones from rising). Reform the dough trimmings into a ball and repeat as above until you have used it all up.

Place close together but not touching on a lightly greased baking sheet and brush the tops with the beaten egg. Bake in the center of the preheated oven for approximately 10 to 12 minutes or until golden and risen. Check the base of the scones to make sure it also is golden.

Place on a cooling rack.