With elderflowers in season at the moment and I have been making Elderflower and Lemon Cordial I have been experimenting with different recipes to use my cordial in. I have used my own Cordial in this recipe, however you can use whatever is available to you. I do find shop brought Cordial sweeter then mine.
This recipe will make 6 x 65mm scones or 4 x 75mm scones or a large round cut into 8 wedges.
You will need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 15g Caster Sugar
- 60g Butter
- 3 tsp Elderflower and Lemon Cordial
- 5 tbsp Cold Milk
- 1 tbsp Elderflower and Lemon Cordial
- 2 tbsp Granulated Sugar
- Pre heat the oven to 180 degrees and grease a baking sheet.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
- Add the cordial.
- Then gradually add the milk until you have a soft ball of dough. You may not need all the milk.
- You do not want to over handle the dough or the will be hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick.
- I cut my ‘round’ of scone dough into 8 wedges this time.
Or you can:
- Cut out to your desired size with your cookie cutter.
- Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
- Bake for about 10mins or golden.
- Meanwhile make the drizzle by mixing the cordial and sugar together in a small bowl.
- As soon as the scones have been taken out of the oven and transferred to a cooling rack spoon the drizzle evenly over each one allowing it to trickle over the sides.
- Allow to cool completely and serve.
Because Elderflowers are a hedgerow flower I think blackberry jam compliments this scone perfectly.
These are best on the day of cooking but will keep for 2-3 days in an air tight container.
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