Lavender marshmallow scones

Ingredients 225g self raising flour, 50g butter, 50g sugar, 150ml milk, 1 tbsp lavender. To make the marshmallow: 5 sheets gelatine, 225g caster sugar, 100ml water, lavender, 2 large egg whites, icing sugar and cornflour for dusting

Serves: 10 Preparation: 30 minutes (plus 1 hour 30 minutes for marshmallows)

The last time I made marshmallow, I swore to myself that I would actually bake with it instead of eating it all out of the tray in an orgy of sugary fluffy glory. Well it's important to test that every part of it is perfectly made you see... *looks guilty*
Because I love to make scones and lavender scones in particular, it struck me that combining my lavender marshmallows with my lavender scone recipe would be seriously cool. It was indeed - but you can always just buy the marshmallows if you don't have the patience to make them. I tested my first batch of dough with mini marshmallows that I use for hot chocolate to check they wouldn't just caramelise in the oven - thankfully they left beautiful gooey pockets in the dough. Success!

1) First infuse the milk with the lavender by setting it to steep for 10 minutes, stirring occasionally. Then strain away the lavender.

2) Sift the flour and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the milk and marshmallows in with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

Lavender marshmallow pie

Ingredients  Filling: 300g lavender marshmallows, 30ml milk, Pastry: 250g butter, 100g caster sugar, 500g plain flour, 1 tbsp milk.

Serves: 12 preparation: 1 hour 1/2


These little tarts are a delight - thin, crisp pastry with a gooey, fluffy marshmallow centre and the delicate flavour of lavender.
It's enough to make you want to be a rocking horse person!


1) To make sweet shortcut pastry: sift the flour and sugar and add small cubes of the cold butter into your blender and pulse until the mixture resembles breadcrumbs. Add the milk and pulse until a dough ball forms. Wrap in cling film and put in the fridge to cool for an hour.


2) Roll out the pastry, cut out circles and press into tart cases. Blind bake in the oven at 180 degrees for 5 - 10 minutes, then set aside to cool.


3) Bring a pan of milk to the boil and melt the marshmallow into it, whisking through until they are completely incorporated. Set the mixture aside to cool, then pour into the tart cases and chill for at least an hour.

Lavender marshmallows

Ingredients 5 sheets gelatine, 225g caster sugar, 100ml water, lavender, 2 large egg whites, icing sugar and cornflour for dusting

Preparation: 30 minutes (plus 1 hour for setting)


Whether you make plain marshmallows, or lavender - I can promise that my recipe will make the fluffiest, lightest marshmallows you have ever eaten. Unlike the drier almost spongy texture of the marshmallows that you can buy - fresh marshmallow is wonderful and I promise the delicate taste of lavender will delight you. These are perfect on their own, for making white chocolate s'mores or for marshmallow pies.


1) Rub a little butter, oil or margarine onto a baking tray, then dust it with sieved icing sugar and cornflour. I use a ratio of 3 parts icing sugar, 1 part cornflower.


2) Soak the gelatine in cold water and set aside, then pour boiling water over a tablespoon of lavender and allow it to infuse for 2 minutes. Separate the lavender from the water with a sieve.


3) Put a pan onto the heat and crank it up high. Bring 100ml of the lavender water and sugar to the boil and continue cooking for 12 minutes. 


4) Then, carefully slide in the softened gelatine sheets and a little more of the lavender water. Stir briskly to incorporate the gelatine - you will notice the syrup becomes much stickier. Remove from the heat and decant into a jug. 


5) Quickly whisk the egg whites using an electric whisk until stiff peaks are formed. Continue whisking while pouring in the hot syrup from the jug. The mixture should thicken quickly and acquire a beautiful glossy hue. Continue whisking for 10 minutes until the mixture is stiff and thick enough to hold it's own weight. 


6) Pour onto the baking tray, dust with another layer of icing sugar and corn flower and leave for an hour to set at room temperature. 


7) To cut the marshmallow, use a sharp knife and section quickly, dragging the knife. Dust the edges with cornflower and icing sugar by rolling it in the excess and serve!