Featured in Guide: Spring Tea Party
¼ cup granulated sugar
1 lemon (juice and zest)
2 tbsp dried lavender
2 cups flour
1 tbsp baking powder
6 tbsp coconut oil, solid
½ cup cold almond milk
½ cup powdered sugar
*OR if you're following the Guide: Spring Tea Party, use the leftover buttercream from the vegan lemon cupcakes and add lemon until it's runny.
Preheat oven to 450 F.
Zest the lemon into a bowl along with the sugar and lavender. Rub the mixture until fragrant.
Add flour, baking powder, and salt.
Using a fork, slice up the solid coconut oil into the dough until it is in small pieces.
Add the milk, vanilla, and juice from ½ the lemon.
Knead the dough until it stays together.
Put it in the freezer for 20 minutes.
Form the dough into a thick circle, cut like a pizza to make triangles. Put the dough back in the freezer for 10 minutes.
Bake for 18 minutes.
Make an icing by combining powdered sugar, vanilla, and the juice from the remaining ½ lemon. *Or just add lemon juice to the lemon buttercream from the vegan lemon cupcakes.
Ice the scones when they are cool.
Want to make this recipe non vegan?
Just switch the almond milk to cow's milk, and coconut oil to butter, if you want. Let me know if you try this!
Is it a little scary? Maybe. There's a wonderful coffee shop downtown that serves lavender lemonade. I fell in love with the flavor. No, these scones don't taste like soap. They're beautiful. They're delicious. They're balanced. The lemon evens it out. The lemon icing brings it home. DO NOT skip the icing. (See below). I found dried cooking lavender at a farmer's market. The farm is Rivendell Aromatics in Ojai, Ca. I looked at their website www.rivendellaromatics.com but I didn't see the "sweet lavender buds" that I bought. Maybe they only sell those at the farmer's market? You can always email them and ask. I'm sure you can find cooking lavender elsewhere, but most stores don't have it. Drop a comment on where you found lavender.
If you're following the Guide: Spring Tea Party that this recipe belongs to, use the buttercream from the vegan lemon cupcakes. Trust me, you'll have extra, and we don't want to waste it. So, just add more lemon juice to the buttercream until it's kind of runny. Then drip it over the scones.
Cutting in the coconut oil
Don't be daunted. It's easy. Measure out your solid coconut oil the best you can (I didn't do it very accurately). Use a fork and smash it in. When it's in small enough pieces and you've run out of patience, add the wet ingredients. DON'T use your hands, you will melt the oil.
Someone looking closely at the pictures below (ahem, no one) might notice a slight discrepancy. I added poppy seeds. You don't have to. I just love them.
Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.
Total calories in the scones: 1,838
Divide that by how many scones you made. I made 8 so each scone was 229 calories. This does not include the icing. If you used different ingredients your calories will be different.
Lemon and lavender! A match made in heaven. I was so excited to find this dried lavender at a farmer's market. I'm so glad that I got to use it for the recipes in my Guide: Spring Tea Party.
Our triangles, ready for the oven!
Don't worry if your scones look a little wonky. They'll likely rise in the oven and become lopsided. You know what fixes that? ICING.
This picture says it all.
Perfect for tea!
Guys, these are amazing. These were actually the first scones I ever made. The lemon and lavender are perfect. Personally, I can taste just a smidge of coconut, but only because I know that I used coconut oil. I asked my guests at the tea party if they could taste it and they said no. I like it. The icing is 100% necessary. Scones are pretty dry (dip them in tea) and the icing really elevates them. Also, add poppy seeds if you're extra like me.