Welcome to MJ! I have been obsessed with lavender recently. We planted some in our yard and now make dried bouquets, lemonade, icecream…
You’ll need:
- 2 cups GF flour
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- a pinch of salt
- 1 flax egg
- 1/3 cup dairy-free milk
- 2 Earl Grey tea bags
- 4 tbsp vegan butter
- 2 tbsp lavender
First preheat the oven to 400°. It’s embarrassing how many times I’ve finished a recipe and have forgotten to start the oven LOL.
In a large bowl, combine 2 cups of gluten-free flour, 2 tbsp coconut sugar, 1/2 tsp baking soda, 1 1/2 tsp baking powder, a pinch of salt and stir.
Add in almost all of the lavender flowerings (leaving some for garnish), 2 teabags of earl grey tea, 4 tbsp cold cubed vegan butter and mix with fingertips.
In a separate bowl, beat together 1 flax egg and 1/3 cup almond milk, then stir into dry ingredients.
Turn dough onto a lightly floured surface and knead until firm. Then pat into a circle and cut into pieces (not TOO thick).
Lightly brush with milk and garnish with the remaining lavender flowers.
Bake for 10-13 minutes.
To make the icing:
Boil 1/2 cup almond milk with 1 tbsp lavender flowerings. Let that come to a simmer then take of heat, add 2 earl grey tea bags and let steep for around 7 minutes.
Strain, then add 1 1/2 cups icing sugar. Mix and drizzle on top when the scones have cooled!
If you are not gluten free or dairy free, feel free to use regular flour, egg and butter!
