Lemon & Lavender Scones

Bright & Tender Scones w/ a Sweet & Tangy Glaze

Ingredients

Scones

2 Cup All purpose Flour

¼ Teaspoon Salt

1 Tablespoon Baking Powder

¼ Cup White Sugar

1 tsp Culinary Lavender Buds, Finely Chopped

½ Cup Cold Vegan Butter, Cubed

Zest from 1 Lemon

½ Cup Unsweetened Soy Milk, Cold

2 Tablespoon Aquafaba (Chickpea Cooking Liquid)

Glaze

1 Cup Powdered Sugar

Juice from One Lemon

Pinch of salt

Procedures

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

In a small bowl or cup, combine the soy milk and aquafaba and place in the fridge to keep cold.

In a large bowl, add in the all purpose flour, salt, sugar, baking powder, salt and culinary grade lavender and whisk together until well combined. Add the cold butter and and using your hands, toss the butter in the flour mixture to coat all the cubes of butter. Begin to pinch each cube of butter individually until the butter resembles the size of peas.

Add half of the soy milk mixture to the flour and butter mixture. Toss until the liquid is evenly distributed in the flour mixture. Be careful to not over mix the dough in order to avoid a gummy texture.

If the dough is too dry, add a tablespoon at a time of the soy milk mixture. Dump the dough out onto a clean work surface. Toss the dough through your hand to break up any large clumps and hydrate some of the dry flour.

Using a bench scraper and the palm of your hands, shape and gently press dough into a disk shape with a 1 inch height. Then using a bench scraper or a knife, cut the dough into 6 even triangles. Place the 6 scones at least ½ inch apart on the parchment lined baking sheet.

Place the baking sheet and scones in the freezer for 10 minutes.

Once the scones are cold and firm, remove them from the freezer. Brush some excess aquafaba over the tops of the scones. Then sprinkle the tops with some coarse sugar. Place the scones in the oven and bake for 20 to 25 minutes or until golden brown.

While the scones are in the oven, make the glaze. In a medium mixing bowl add one cup of powdered sugar and salt and whisk to combine. Add one tablespoon of lemon juice to the bowl and whisk. If the glaze is too thick add a couple drops of lemon juice at a time and mix. Once the glaze is thick and glossy, cover it and set it aside until needed.

Once the scones are finished baking and golden brown, remove them from the oven. Place them on a cooling rack and let cool completely.

Once the scones are completely cooled, drizzle them with the glaze. Let the glaze dry and then serve and enjoy.