Blueberry Lavender Scones
Blueberry Lavender Scones
These beautiful scones are bursting with Blueberries and just a kiss of Lavender. It is said that the scent of lavender has long been used to entice romance and love. These scones are incredibly easy to make and very forgiving in technique. These are perfect for any time you want to make something sweet to share or savor on your own.
Makes 8 scones
Ingredients
2 1/4 cups (280g) All Purpose Flour sifted
1/2 cup (113g) very cold Vegan Butter
1/3 cup (67g) Cane Sugar
1 Tbsp (15g) Baking Powder
1/2 tsp (2.5g) Salt
1/4 - 1/2 tsp culinary grade Lavender
3/4 cup (177ml) Plant Milk
1 tsp (5ml) Vanilla
3/4 cup (142g) Blueberries (fresh or frozen)
Icing
1 cup (130g) Powdered Sugar sifted
2 -3 Tbsp (15-45ml) Plant Milk
1/2 tsp (2.5ml) Vanilla
1/8 tsp Blue Spirulina Powder (optional)
1-2 very small drops of Red Food Coloring (optional)
Note: You can leave the icing white or use the two listed ingredients to make it Lavender.
Directions
1. Start by freezing your butter for 30 minutes. While the butter is chilling, sift the flour into a large bowl. Add the salt, baking powder, sugar and crushed lavender then mix well.
2. Once the butter is cold, cut it into small cubes or grate it on a box grater. Add it to the flour mixture and using your hands work it into the flour. Stop as soon as the texture becomes grainy or like the texture of pebbly sand.
3.Make a well in the middle of the bowl and add in the milk and vanilla. Mix until just combined. If the dough is too wet then add addiitonal flour 1 Tbsp at a time. Gently mix in the blueberries and mix through. Turn the dough onto a well floured surface.
4. You can use a rolling pin to roll out a 1” thick round or just use your hands and pat the dough down into a round shape. Place the dough on a pan and pop it into the freezer for 15 minutes while your oven preheats to 400.
5. Cut the dough into 8 wedges ( a pizza wheel is great to cut with) and place them on a lined baking sheet. Bake at 400 for 22-25 minutes or until lightly browned. Allow the scones to cool.
6.Sift the powdered sugar into a small bowl and add in the plant milk and vanilla, mix until smooth. Add in the blue spirulina and red food coloring, mix until you have a light purple/lavender color. Generously drizzle over the cooled scones.
Store in an airtight container for up to 4 days.
