Marionberry Lavender Scones
Ingredients
- 1 1/4 cups almond milk (or your non-dairy milk of choice)
- 2 teaspoons apple cider vinegar
- 3 cups flour
- 2 tablespoons baking powder
- 1/2 cup sugar plus extra for sprinkling
- 1/2 teaspoon salt
- 1/4 cup fresh culinary lavender chopped
- 1/2 cup non hydrogenated shortening
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 cups marionberries, or berries of your choice
Instructions
- Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.
- Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this, but I prefer to use my hands.) Mix in the lavender.
- Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don’t overmix. A couple of dry looking spots are just fine.
- Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it wth cooking spray first so that the batter comes out easier.
- Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!
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