A few days ago, Saige and I took advantage of our upcoming move, using it as an excuse to have a bakethon! Obviously we can’t take all of our pantry items from Hawaii to Texas so we were more than happy to whip up a bunch of baked goods! One of my absolute favorite things ever is lavender. Love the way it looks, smells, tastes! I had a small bit of dried lavender leftover from a very much so failed macaroon experiment, and Saige wanted scones. Soooo…lavender scones it is! The recipe is so simple and can be made dairy free as well! Enjoy!
2 cups, all purpose flour
3 tablespoons dried lavender
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter (I use Earth Balance to make this recipe dairy free)
2 eggs, lightly beaten
1/3 cup milk (I used Good Karma unsweetened flax milk)
1/2 teaspoon vanilla extract
- In a blender, combine flour and lavender. Blend thoroughly.
- add flour mixture to large bowl of stand mixer. Add sugar, baking powder, and salt. Cut in butter and mix until mixture looks like coarse crumbs. Combine the eggs, milk, and vanilla; add to crumb mixture and stir until dough forms.
- Turn dough onto a toured surface. Knead a few times the pat into a 6-8 inch circle. Cut into 8 wedges and place on uncreased baking sheet.
- Bake at 400 degrees Fahrenheit for 14-16 minutes.
Serve warm with butter, jam, or honey.