Jersey Strawberry & Jersey Lavender Scones

Preheat your oven to 220°C (200°C fan/Gas Mark 7) and lightly grease a baking sheet.

In a large mixing bowl, sift together the flour and baking powder. Add the cold, cubed Jersey butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.

Stir in the caster sugar, mashed Jersey Royal potato, chopped dried Jersey Strawberries, and Jersey Lavender.

Gradually add the Jersey milk, mixing with a knife until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it down to a thickness of about 2-3cm.

Use a 6cm round cutter to cut out the scones. Re-roll any scraps to cut out more scones.

Place the scones onto the prepared baking sheet.

Brush the tops of the scones with a little Jersey milk.

Bake in the preheated oven for 20-25 minutes, or until golden brown and well-risen.

Transfer the scones to a wire rack to cool slightly.

Serve warm with lashings of Jersey Clotted Cream and Strawberry Jam.