Lemon Lavender Scones
Ingredients
* Makes 8 Scones *2 ½ cups - all purpose flour
¾ cup - almond milk
½ cup - sugar
1 tbsp - baking powder
½ tsp - salt
1 lemon - zested and juiced
1 flaxseed egg - 1 tbsp flaxseed 3 tbsp hot water
1 tbsp - food grade lavender extract
½ cup - melted vegan butter
1 cup sugar - for the tops of the scones
Instructions
Step 1 - Gather all ingredients & prepare flax seed egg
There is nothing worse than going to make something and realizing you don’t have the stuff ! Measure out all your ingredients and have them on stand by. In a small bowl mix one tablespoon of flax seeds and 3 tablespoons of hot water, whisk that really well and set to the side to add in later.
Mix the dry ingredients in one bowl and the wet ingredients separately in another bowl leaving out your flax egg. That will be added in last.
Step 2 - Prepare the batter
Slowly pour your wet ingredients into your dry mixing gently to combine. Once your flax egg is nice and thick go ahead and mix that in.
With a whisk mix everything gently to avoid over mixing it. Once it comes together and is too thick to mix by whisk, I like to flour my hands and finish the mixing by hand and shape it flat and circular.
Step 3 - Cut the scones and bake
Pre heat the oven to 350 degrees Fahrenheit.
With a bench scraper or chef knife, cut the circular scone dough in half vertically and then again cutting it in half horizontally. Then go about cutting the 4 pieces into 8. On a plate or low rimmed bowl add the one cup of sugar and press each scone into the sugar.
On lined baking sheet lay out the scones with a little bit of room between each one and then bake in the oven for a total of 22 minutes. I like to rotate them after the first 11 minutes to ensure they bake evenly.
When they come out of the oven, allow them to cool down a bit and then enjoy right away or drizzle them with a simple glaze.
If you liked this recipe, check out the cardamom cranberry orange scones !
