As promised, here’s the scones recipe:
4 tbsp frozen butter
3 ¼ cups flour
½ tsp salt
2 tbsp baking powder
2 tbsp sugar
1 cup milk (might need a little more)
Preheat oven to 425F/220C
Sift all dry ingredients together in a big bowl.
With a cheese grater, grate the frozen butter into the dry ingredients and rub lightly with your fingers.
Add enough milk so that everything comes together into a firmish dough.
Roll on a floured surface to ~ ½ inch and cut into whatever shape you want. Brush with milk.
Bake for 10-12 minutes.
For lemon lavender: add the zest of one large lemon and 2 tbsp of dried lavender buds (I keep several sprigs of lavender in a jar of sugar; it dries the lavender really well and the sugar is very lovely and fragrant). Knead well.
For cinnamon swirl: Flatten the dough with your hands, sprinkle with 1tsp of cinnamon (or more!) and fold in half twice. Knead carefully to preserve the swirl.
For orange cranberry: Add 1tsp of orange essence to the dough and a handful of chopped dried cranberries (Trader Joe’s sells orange flavoured cranberries that are awesome in this, it’s the ones I used)
For chocolate: Add a handful of semi-sweet chocolate chips to the dough and knead well.