Rachel Khoo: Lavender, Yoghurt and Raspberry Scones

Forget strawberries and cream, these lavender scones are the essence of an English summer; that little hint of lavender transports you to an aromatic country garden. The yoghurt and raspberries make for a moist crumb, so last-minute toasting is desirable but not essential — in fact, with the promise of a summer of sunshine in store, these are the perfect treats to pack in your picnic hamper.

Lavender, Yoghurt and Raspberry Scones

Makes 6

40g caster sugar

1 tsp dried culinary lavender

130ml low-fat yoghurt

250g self-raising flour

Pinch of sea salt

1 heaped tsp baking powder

50g cold salted butter, cut

into small cubes

75g raspberries

1 egg

Preheat the oven to 200C (fan assisted)/Gas Mark 7. Mix the sugar and lavender with the yoghurt in a small bowl.

Measure out the flour, salt and baking powder into another, large mixing bowl and add the butter. Rub the butter into the flour, then add the yoghurt mixture. Bring together using your hands, or a wooden spoon, to form a rough dough. Try not to overwork it. Gently incorporate the raspberries (I try to keep their shape as much as possible). The mixture will get rather sticky at this point. Lightly dust your work surface and place the dough on top.

Using a rolling pin dusted with flour, roll out the dough to a thickness of roughly 4cm. Use a 6cm cookie cutter to cut out six rounds. Place on a baking tray lined with parchment paper.

Beat the egg then use a pastry brush to lightly brush the top of each scone with the egg wash. Cook for 12-15 minutes until the tops are lightly golden. Remove from the oven and set aside to cool slightly on a wire rack. These are delicious served warm with extra butter.