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Vegan Blueberry & Lavender Scones

Makes 6 scones

Ingredients:
1/4 cup organic coconut sugar
1 1/2 teaspoons dried lavender flowers
3/4 cup whole wheat flour (or gluten free alternative)
3/4 cup all-purpose flour (or gluten free alternative)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, melted
2/3 cup Rebel Kitchen Original dairy free coconut yogurt. (CHECK IF AVAILABLE)
2 tablespoons honey/maple syrup or sweetener of your choice
3/4 cup fresh blueberries
Dairy free mylk (just a bit to wash the tops of the scones – can you guess what we used?)

Instructions:

  • Preheat your oven to 425 degrees.
  • Combine the lavender flowers with the 1/4 cup of sugar in a pile in either a small bowl or a mortar. Smush everything together using either the back of a spoon or the pestle until the flowers have broken down and the lavender scent intensifies, a signal that the lavender oils have permeated the sugar (that’s good). Set aside for the moment.
  • In a food processor, combine the flours, baking powder, baking soda, salt, and half (two tablespoons) of the lavender sugar, pulsing a few times to combine. Slowly pour in the oil while pulsing to create a crumbly, sandy mixture with pea-sized bits of dough beginning to form (Alternatively, use a fork to mash the mixture together in a large bowl until crumbly). Transfer the mixture to a large bowl, form a well in the middle, and add the yogurt and honey (or sweetener of your choice.)  Use a fork to combine the wet ingredients with the dry, being careful not to over-mix. The dough will be thick and a bit sticky. Fold in the blueberries – you can use my hands (or spatula) to gently mix them into dough.
  • Prepare a clean surface with a good sprinkling of flour and turn out the dough. With floured hands, quickly form the dough into a circle approximately 8 inches across and 1 inch thick. Cut the dough circle into 6 wedges, then brush the top of the scones with a bit of milk, followed by a generous sprinkling of the remaining lavender sugar. Arrange scones spaced out on a baking sheet lined with parchment. Bake for 15 to 18 minutes, until the scones have a rich golden brown crust and feel “springy” to the touch (you want the interior of the scones to be pillowy and tender).
  • Cool for at least 10 minutes before enjoying.

Thanks to Rebel Kitchen for sharing this recipe!

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