This recipe comes from the Bridestowe Lavender Estate in Tasmania. Our writer David McGonigal recently went to the East Cost of Tassie and wrote you this article on convicts and cream teas. While he wasn't personally all that convinced about the future popularity of lavender milkshakes or scones you might like to try for yourself and give this recipe a go at home. Don't hesitate to let us know what you think in the comments section below.
Recipe and image from bridestowelavender.com.au
David and his wife Sandra were adventurous enough to try both the lavender scones and the milkshake. Here's what they had to say:
"Visiting Bridestowe Lavender is to witness just how enterprising Tasmanians can be.
A once failing lavender farm is now one of Tasmania's most visited tourist attractions and a global success story selling the purest lavender in the world back to the French.
Bobbie the Bridestowe (lavender-filled) Bear is an international hit, especially with Chinese who’ve more recently discovered the medicinal properties of lavender. And if you or your daughters grew up playing with My Little Ponies or Princess Barbie you’ll feel right at home in a world where everything - and we mean everything - is lilac in colour. Shop in a purple wonderland of Lavender soap, oil, lip balm, body scrub , lavender sleep pillows, lavender relish of all combinations, lavender salt & pepper, lavender lollies and we couldn't resist stopping for a pot of lavender tea with lavender scones, and you guessed it - lavender & strawberry jam and a lavender milkshake on the side".
3 ½ cups self raising flour
2 tsp Bridestowe Culinary Lavender
Sift flour, add Bridestowe Culinary Lavender and stir. Combine lemonade and cream. Create a well in the flour mix and pour wet ingredients into it. Mix and knead well together. Roll out on floured board. Cut into rounds and place on a tray lines with baking paper. Bake for 20 minutes at 200° degrees.