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Blueberry Walnut Lavender Scones [vegan]

Saturday, April 22, 2017

Recipe adapted from Thug Kitchen.  [Recipe makes 12 scones].

Any time I get a new cookbook, the hardest part is always deciding what recipe to tackle first.  I recently picked up a copy of Thug Kitchen, and went a little crazy with bookmarking all of the recipes that I wanted to try.  So where to begin?

If you remember back to my time in Florida a year-and-a-half ago, you might recall that the first dish I made at the World Food Championships was a lemon poppy seed cupcake with a lavender cream cheese icing.

This wasn't the first time I've used lavender in baked goods, and it certainly won't be the last.  It's one of those ingredients that I'll never get sick of.

Whether it's with lemon, or blueberries, or both; I'm sold.  So when I saw that there was a scone recipe that combined all of these flavors, its priority level took first place.

Those who have made scones before know that the basic process includes cutting butter into your dry ingredients, adding a little cream, buttermilk, and/or sour cream, and then carefully incorporating your flavorings.  After being introduced to a variety of vegan recipes now, the shock value is lessening as I'm realizing that more and more recipes that are dairy-driven can totally be altered into vegan creations.  Once again, if someone made these scones for me and didn't tell me that they were dairy-free, I wouldn't have known.

INGREDIENTS:

13.1 ounces (~2 3/4 cups) all-purpose flour
1 tablespoon baking powder
1 tablespoon coconut sugar, plus more for sprinkling if desired
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 teaspoon kosher salt
2 teaspoons dried lavender
1/4 cup coconut oil (in solid form)
1 lemon, zested

1 1/4 cups plain almond milk, plus more for brushing
1 teaspoon vanilla extract
1/4 teaspoon lavender extract (optional)
5 ounces (~3/4 cup) fresh or frozen blueberries
2 ounces (~1/2 cup) chopped walnuts

DIRECTIONS:

Preheat oven to 425° F.  Line a sheet pan with parchment paper; reserve.

In a food processor, add the flour, baking powder, sugars, salt, and dried lavender.  Pulse a few times to equally disperse ingredients.  Add the coconut oil and lemon zest, and pulse until the mixture is fine and crumbly.  Transfer dry ingredients to a large mixing bowl.  Form a well in the center of the dry ingredients and add the almond milk and extracts.  Use a rubber spatula and mix just until a little bit of flour is left unmixed.  Add the blueberries and walnuts, and carefully mix until all of the flour is incorporated and the blueberries and walnuts are equally dispersed.  [Side note:  If this the mixture is over-mixed, you'll end up with smurf scones].

Liberally flour a flat work area.  Transfer batter to the floured surface, and roll out to a rectangle, roughly measuring 6-inches by 9-inches.  Use additional flour on top as needed.  Cut the rectangle into six squares, and then cut each square in half diagonally to form 12 scones.

Place the scones on the cookie sheet, brush with almond milk, and sprinkle with additional coconut sugar if desired.  Bake for 12 to 15 minutes, or until the tops and bottoms are light brown, and the scones are cooked through.  Transfer to a cooling rack, and cool for 30 minutes before serving.  [Side note:  If you have any extras, bring to room temperature and then freeze in a ziplock bag].

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