- 2 cups flour – I used 1 cup unbleached white and 1 cup whole wheat
- pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup vegan butter
- 4 tbsp organic sugar
- 3 tbsp dried lavender flowers
- 1/2 cup non-dairy milk
Preheat oven to 425.
In a bowl sift flour, salt and baking powder. Add to your food processor. Now add the sugar, butter and lavender flours. Pulse until the mixture resembles bread crumbs.
While mixing, slowly add milk until the dough is sticky and wet.
Now there are a few ways you can back them. If you have a scone skillet you can bake them that way. If not, you can take large tablespoon’s full of dough and place them on a greased cookie sheet. Or if you have time, you can place the dough on a large piece of plastic wrap. Take the sides and wrap it tightly all while making the dough flat and even. Place in the refrigerator for a few hours, or until hard. Take out and slice into desired wedges.
Bake the scones for about 15 minutes, or until they are brown around the edges.
Serve with jam or honey.
Makes 6-8 depending on the size.