Blueberry Lavender Scones

Posted by Diana van Eyk on January 17th, 2011

(adapted from Tami Transcends Tofu blogspot)

Both lavender and blueberries grow well here in the Kootenays.  If we’re lucky, we still have some blueberries in the freezer that were picked earlier in the year.

photo: desertculinary.blogspot.com

makes 12 scones

Ingredients

• 1 1/4 C. almond milk
• 2 tsp. apple cider vinegar

• 3 C. flour
• 2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 C. sugar, plus extra for sprinkling
• 1/2 C. non-hydrogenated vegetable shortening

• 2 tsp. vegetable oil
• 1 tsp. pure vanilla extract

• 2 C. fresh or frozen blueberries
• 1/4 C. chopped culinary lavender

Preheat the oven to 375 degrees.

Lightly grease two baking sheets or line with parchment paper. Add vinegar to almond milk and set aside to curdle.

Sift  flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps and mix it into the dough with your fingers.  Mix until the shortening is well integrated and the dough texture can be clumped.

Create a well in the center of the mix and add the curdled milk mixture, oil, and vanilla. Combine until about half of the flour is worked in. Fold in blueberries & lavender. Mix once more until all the ingredients are just moistened. Do not over mix. It is okay if there are a couple of dry looking spots.

Scoop dough onto the baking sheet.  Space 6 scones a few inches apart on each baking sheet. Sprinkle tops with sugar and allow to bake for 18 -22 minutes, until the tops are lightly brown and firm to the touch. Transfer the scones to a cooking rack and feel free to eat warm. That’s when they are the best!