Vegan Lemon Lavender Scones
Elevate your scones from ordinary to elegant with these Vegan Lemon Lavender Scones. The lavender adds an aromatic flavor that pairs perfectly with lemon flavor. Perfect for your next baby shower, bridal shower, luncheon or afternoon tea party!
Servings: 8 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.
Notes
Notes: For additional flavor, add a simple lemon glaze after scones have cooled.
Scones will last on the counter for 2-3 days and in the freezer for up to 3 months.