Well, I’ll be! It’s 29˚C today and I can barely believe my eyes! Y’all, I’ve been busy as a bee workin’ away under the sunshine on a table set up right in our garden. Ain’t nothin’ better than sittin’ there with cups of iced coffee that just don’t seem to run out.
With this here sudden burst of summer, it’s only right that today’s recipe takes you straight to a sunny afternoon: vegan lavender lemon scones.
The sweet smell of that lavender mixed with that tangy lemon filled up my kitchen as these scones were fresh out the oven. Smelled just like those family summer holidays we spent in the Provence. Got me all excited thinkin’ about how we’re set for more beautiful weather for at least a few more days!
Now, these scones are my first time tryin’ to bake somethin’ with lavender and let me tell y’all, they turned out even better than I’d hoped.
The floral yet herbal scent works real nice with the bright kick of lemon.
And in case you’re cravin’ somethin’ a bit more fruity, here’s my vegan cranberry scones recipe.
If y’all go ahead and make this recipe at home, don’t forget to tag your photo #myvibrantkitchen on Instagram. I just love seein’ all your pretty creations. And remember to sign up for My Vibrant Kitchen’s newsletter so y’all can get the latest recipes, vegan lifestyle tips and travel stories straight to your inbox.
Vegan Lavender Lemon Scones Recipe
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 6-7
Ingredients
- 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)
Instructions
- 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, warm it up in the microwave. It should be 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.
- Carefully fold the dough over a few times. The dough should be quite soft and sticky.
- Dust your working surface with flour. Pat the dough flat until it’s about 4 cm deep, then cut out scones using a scone 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.
- Preheat the oven to 200˚C (fan). For the ‘egg wash’, whisk together the soy milk and agave syrup. Brush the tops of the scones with the mixture.
- Bake the scones in the preheated oven for 12 minutes or until the tops start to turn golden brown.
- Enjoy the scones the same day, hot or cold. You can top them with coconut cream and strawberry jam.
You can also check out my full desserts section for more after-mains treats!
