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Dairy-Free Lavender Lemon Scones


for 8 servings

  • 1 lemon

  • ½ cup almond milk, plus 1-2 teaspoons (120 ml)

  • 2 ½ cups whole wheat pastry flour, plus more for dusting (240 g)

  • ½ cuporganic cane sugar (100 g)

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 2 tablespoons poppy seeds

  • 1 tablespoon Lavender in Lavender Hill Lavender Cooking Herb

  • ½ cup coconut oil, solid(100 g)

  • 1 large egg

  • 1 cup powdered sugar(120 g)


  • Preheat the oven to 180°C and line a baking sheet with parchment paper.

  • Zest the lemon into a small bowl and set aside.

  • Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that’s okay! This creates a dairy-free substitute for buttermilk.)

  • In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.

  • Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.

  • Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.

  • Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.

  • Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.

  • Bake for 20-25 minutes, or until golden brown. Let cool.

  • Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.

  • Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.

  • Serve with hot tea.

  • Enjoy!

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