It is 29˚C in London today and I can’t quite believe it! I’ve spend most of the day working in the sun on a table in our garden equipped with bottomless cups of iced coffee.
Given the sudden outburst of summer it seems rather fitting that today’s recipe tastes and smells like a sunny summer afternoon: vegan lavender lemon scones.
The scent of fragrant lavender and zesty lemon that filled my kitchen when the scones came out of the oven reminded me of a family summer holiday in the Provence. And made me giddy with excitement that the weather is set to be glorious for at least a few more days!
These scones are my very first baking attempt with lavender and the flours far exceeded my expectations.
The floral yet herbal aroma complement the bright kick of lemon rather beautifully.
Here’s my vegan cranberry scones recipe incase you’re after something a little more fruity!
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- 350 g plain white flour
- 2 tsp baking powder
- 45 g sugar
- pinch of salt
- 85 g margarine
- 175 ml soy milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp finely grated lemon zest
- 2 tsp dried lavender buds
- For the ‘egg wash’:
- 2 Tbsp soy milk
- 1 Tbsp agave syrup (or maple or golden syrup)
- In a mixing bowl whisk together the flour, baking powder, sugar and salt. Add the margarine bit by bit and combine everything with a fork. The mixture should start to form small crumbles.
- In a second mixing bowl or jug whisk together the soy milk, lemon juice and vanilla extract. Once the milk has curdled and thickened, pop it in the microwave to warm it up. You don’t want it to be hot, just slightly warmer than room temperature.
- Make a well in the dry mix and slowly pour in the liquid while mixing everything with a fork. Add the grated lemon zest and lavender buds. Dried lavender can vary in potency, you might want to adjust the amount depending on how fragrant your lavender smells. Carefully fold the dough over a few times. The dough is supposed to be quite soft and sticky.
- When the mixture is well combined dust your working surface with flour.
- Pat the dough flat until it’s about 4 cm deep then cut out scones using a scones or round cookie cutter or with an upside-down glass. Dip the edges of the cutter in flour before cutting the dough and place the scones on a baking tray lined with baking paper.
- Pre-heat the oven to 200˚C (fan).
- For the ‘egg wash’ whisk together the soy milk and agave syrup and brush the tops of the scones.
- Pop the tray in the oven and bake the scones for 12 minutes or until the tops starts to turn golden brown. Eat the same day, hot or cold. I topped mine with coconut cream and strawberry jam. Enjoy!