Vegan, dairy-free, egg-free, nut free, peanut free
Elevate your scones from ordinary to elegant with these Vegan Lemon Lavender Scones. Lavender is a subtle but aromatic flavor that pairs perfectly with lemon flavor in this moist but crumbly scone recipe. The smell of it reminds me of springtime and fields of flowers.
TEXTURE – The scones are not those dry, crumbly scones you’ve had in the past. They have a slightly crumbly texture but are not dry.
These scones hold together very well!
FLAVOR – Lavender leaves add a unique sweet flavor that make them. Not just any lavender will do, make sure you use the culinary variety which is grown to have less oil than regular lavender that is used for soaps and oils. You can buy them at Whole Foods or any health food store or you can purchase high quality lavender on-line through the Spice House.
Culinary lavender has a sweeter taste and is great for cookies, scones or even ice cream. Just remember a little goes a long way with lavender so don’t overdo your flavors or you’ll get a soapy taste.
It adds a subtle but inviting floral taste!
Lemon is one of my favorite flavors and complements the lavender taste in any baked goods. Cookies, scones, and bars, you name it!
HOW TO MAKE LEMON LAVENDER SCONES
Prepare the Baking Sheet – Prepare a baking sheet by adding parchment paper to a cookie sheet.
Make the Buttermilk – We like the taste of buttermilk in our scones, so we almost always add buttermilk to our scone recipes. In this case we are making vegan buttermilk. Add vinegar or lemon juice to your non-dairy milk and place in the refrigerator while you are making the dry ingredients. Our non-dairy milk of choice is oat milk, but you can choose any alternative milk.
Crush the Lavender – Depending on what you like, either crush the lavender or keep it whole. Make sure you remove any long twigs before using.
Combine the Dry Ingredients – Combine the flour, sugar, baking powder, salt and lavender in a medium bowl.
Cut in the Non-dairy Margarine – Using cold margarine form the refrigerator or freezer, grate the margarine, and immediately add it into the flour mixture. Using a pastry cutter or I like to use my hands, combine the flour mixture and the margarine until they form small pebbles.
Make the Dough – Remove the buttermilk from the refrigerator and slowly add it to the flour and milk mixture until it is just combined. Make sure not to overmix your dough.
Form the Scones – Transfer the dough to a lightly floured surface and gently form the dough into a ball using more flour on your hands if needed. Gently press down until it forms a flat circle. Use the pastry cutter to make 8 pie-shaped pieces.
Chill the Scones – Place your scones on the prepared cookie sheet and place in the refrigerator or freezer for at least 20 minutes. Remove the scones and preheat the oven.
Bake Scones – Brush the tops of the scones evenly with non-dairy milk or melted dairy-free margarine and bake. We usually brush with the melted non-dairy butter because it gives the scones a better color than our oat milk. Sprinkle with coarse sugar if you are not using icing. Bake for 20-24 minutes.
Make the Icing (optional) – If you like a sweeter scone, then you can add a simple lemon icing once the scones have cooled off.
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Vegan Lemon Lavender Scones
Ingredients
- 2 c all-purpose flour
- ⅓ c granulated sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 tsp edible lavender
- 8 tbsp non-dairy margarine, cold
- 2 tsp lemon zest
- ½-⅔ c non-dairy milk
- ½ tbsp vinegar
- 1 tbsp non-dairy margarine, melted
- raw cane sugar for topping
Instructions
- Line a baking sheet with parchment paper. Make the buttermilk by adding the ½ teaspoon to the ½ c non-dairy milk. Set aside.
- In a large bowl, mix the flour, sugar, baking powder, salt, lemon zest and lavender buds (crushed or whole). Make sure mixture is well combined.
- Cut or grate the margarine into smaller pieces and place in with the dry mixture. Using a pastry cutter or your hands, mix until the mixture forms coarse crumbles.
- Slowly stir in the non-dairy milk until just combined. Add additional liquid if needed but only a little at a time. Dough should be slightly sticky
- Place dough on a lightly floured surface until it forms a 8-inch disc. Cut the dough into 8 wedges and place on the prepared cookie sheet. Place in the refrigerator and chill for 30 minutes to set.
- Preheat oven to 400 ◦ F. Remove the scones from the refrigerator. Brush the top of the scones with melted non-dairy milk and sprinkle with coarse sugar. Bake for 20-25 minutes until scones are golden brown.
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