Our 1st book is out now • Find out more & order a copy »
Rosewater & lavender infused scones, perfect for afternoon tea!
Rub together the self raising flour, sugar and butter in a bowl.
Pour in the soya milk.
Sit int he rosewater and lavender extract.
Knead into a thick dough.
Roll out on a floured surface and use a circle cutter to cut six scones.
Brush the tops with milk and bake at 220'c for 15 minutes until golden.
Serve warm with clotted cream and honey.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul