Breakfast in Bed – Lavender Chocolate scones with Blueberry, Raspberry and Lavender Preserve



The great thing about scones is that they’re perfect as breakfast or a tea time treat, and what better way to start your weekend than with warm-out-the-oven scones. Made with Von Geusau Lavender Milk chocolate and served with whipped cream and Chaloner Blueberry, Raspberry and Lavender preserve these scones are sure to surprise and delight with their unique flavour.


350g self-raising flour, plus extra for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter, cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yoghurt
4 tbsp full-fat milk
1 tsp vanilla extract
200g Von Geusau Lavender Milk Chocolate, cut into chunks
1 egg beaten with 1 tbsp milk, to glaze


Put a baking sheet in the oven at 220C. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop. Add the chocolate chunks and mix lightly.
Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 minutes until risen and golden. Serve with Chaloner Blueberry, Raspberry and Lavender preserve topped with whipped cream.