Makes 12
Vegan Blueberry Walnut Lavender Scones
- 13.1 ounces (~2 3/4 cups) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar, plus more for sprinkling if desired
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons dried lavender
- 1/4 cup coconut oil (in solid form)
- 1 lemon, zested
- 1 1/4 cups plain almond milk, plus more for brushing
- 1 teaspoon vanilla extract
- 1/4 teaspoon lavender extract (optional)
- 3/4 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
– Preheat oven to 425° F. Line a sheet pan with parchment paper; reserve.
– In a food processor, add the flour, baking powder, sugars, salt, and dried lavender. Pulse a few times to equally disperse ingredients. Add the coconut oil and lemon zest, and pulse until the mixture is fine and crumbly. Transfer dry ingredients to a large mixing bowl. Form a well in the center of the dry ingredients and add the almond milk and extracts. Use a rubber spatula and mix just until a little bit of flour is left unmixed. Add the blueberries and walnuts, and carefully mix until all of the flour is incorporated and the blueberries and walnuts are equally dispersed. (Side note: If this the mixture is over-mixed, you’ll end up with smurf scones).
– Liberally flour a flat work area. Transfer batter to the floured surface, and roll out to a rectangle, roughly measuring 6-inches by 9-inches. Use additional flour on top as needed. Cut the rectangle into six squares, and then cut each square in half diagonally to form 12 scones.
– Place the scones on the cookie sheet, brush with almond milk, and sprinkle with additional coconut sugar if desired. Bake for 12 to 15 minutes, or until the tops and bottoms are light brown, and the scones are cooked through. Transfer to a cooling rack, and cool for 30 minutes before serving. (Side note: If you have any extras, bring to room temperature and then freeze in a ziplock bag).