Lavender mini scones

Makes 12

50g chilled unsalted butter, cubed 1 tbsp icing sugar, plus extra for dusting 200g self-raising flour, plus extra for dusting 100ml milk, plus extra for brushing 100g apricots, stoned and sliced 3 tbsp lavender buds, plus extra, to decorate edible flowers, to decorate

Preheat the oven to 220°C/gas mark 7. In a large bowl, combine the butter, icing sugar and flour. Using fingers and thumbs, rub the butter into the flour until fully integrated. Mix in the milk, apricots and lavender buds, bringing the mixture together into a dough.

Knead the dough for 2-3 mins until just smooth, then place on a clean surface dusted with flour. Roll into a 2.5cm thick rectangle with a rolling pin. Cut into 5 x 5cm squares and place the scones on an oven tray dusted with flour.

Brush the tops of the scones with the extra milk. Bake for 15 mins until golden.

Allow to cool for 15 mins, then dust with icing sugar and sprinkle over the extra lavender buds. Serve, decorated with the edible flowers.