For quite a while I used to make scones every weekend for breakfast. Now, I can't remember when or why I stopped. Every time my friend Christiane shared a scone recipe I kept telling myself : this weekend I'll bake some scones. That weekend passed, and then another one and many more until I saw my little lavender plant blooming and knew I can not wait. Those tiny flagrant purple flowers were exactly what I needed to rediscover my love for scones.
Scone, as you know, is a small Scottish quick bread served mostly at breakfast time with butter and jam or in the afternoon at tea time. I prefer mine in the morning, with some
To make the dough I used almond milk as my liquid. It was the first time I used it in baking and was surprised to see how great it works. I think you can use whatever milk you prefer. Almond milk is my favorite non dairy milk. Now, pairing lavender with almonds was a first also. Almond milk, even the unsweetened version is a little sweet (at least in my opinion) and has a nutty taste which I adore. I found out combining the two wasn't a bad idea after all. Lavender brought a floral aroma which made a perfect combo with the nuttiness of the milk.
If you have never made scones, let me show you how simple it is to make. First start by sifting your flour along with a pinch of salt and baking powder. Add it to the food processor with some sugar, butter and lavender flowers
Pulse a couple of times until it resembles breadcrumbs. Through the feeding tube slowly add enough almond milk until it forms a sticky wet dough
With greased or floured hands take small pieces (about 1/8 of the dough) and place it in a scone skillet. If you don't have one you can roll the dough on a floured surface and cut out scones with a 2-3 inch cookie cutter.
Bake in preheated oven until golden brown. Serve while still warm. Once baked, you can easily store them in the fridge/freezer and warm them in the microwave for a couple of seconds just before serving.
Lavender scones
Ingredients
2 cups all purpose flourpinch of salt1 tbsp baking powder1/4 cup vegan butter3-4 tbsp sugar 1-2 lavender flowers2/3 to 3/4 cup almond milk
Directions
Preheat the oven at 425F. In a bowl sift together the flour, salt and baking powder. Add it to the food processor. Add also the sugar, butter and lavender flowers. Pulse a couple of times until it resembles fine breadcrumbs. Through the feeding tube, slowly pour enough milk to make a sticky wet dough.
