We LOVE cooking and baking with lavender. Many people have expressed surprise at seeing our baked goods that are made with lavender, but the reception is always very positive. The flavor is very floral (surprise surprise) and strong yet delicate. We enjoy combining it with other unique flavors like lemon, cardamom, and even Earl Grey tea…
Our Lemon Lavender Scones, made with local lavender, were a big hit as soon as we introduced them at the Farmers Market back in February. The smell and flavor are both to die for–though no one (human and non-human) was harmed in the making of THESE treats!
Lemon Lavender Scones
– Makes 8 scones.
1 ¼ cups soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
½ teaspoon salt
3 tablespoons lavender flowers
¼ teaspoon cardamom
2 tablespoons lemon zest
½ cup sugar, plus extra for sprinkling
½ cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract
Preheat the oven to 375 F. Lightly grease a scone pan or baking sheet. Measure out the soy milk in a large measuring cup and add the vinegar to it. Set aside to curdle. Combine the flour, baking powder, salt, sugar, lavender, cardamom, and lemon zest. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Grease a ¼-cup measuring cup and use the cup to scoop the scones into the scone pan or onto the baking sheet. Dust the tops of the scones with more sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack, allow to cool for a few minute, and then remove the scones and allow to cool on the cooling rack.