Vegan Strawberry Lavender Scones

Home Breakfast Vegan Strawberry Lavender Scones
Vegan Strawberry Lavender Scones

Vegan Strawberry Lavender Scones

Strawberry Scones

They make the most delicious smelling scones in the deli where I work, and since my work station is next to the baked goods cooling rack, I get to enjoy the heavenly aroma.  It is one of the happiest smells in the world.  If I am having a bad day, and there are some there, I need just take a deep breath through my nose, and it is better.  I am one of those people who associates smells strongly with memory, and those bring back good memories.  The strawberry ones smell like strawberry shortcake, which is a classic that I love.  So after a bunch of scone smelling last Friday, I decided I wanted some.  I had some fresh organic strawberries, and I decided that they would be awesome in the scones along with some lavender.  Berries and lavender are a match made in heaven and I love them together.

Strawberry Scones 2

These smelled absolutely amazing while they were baking, and since I knew I got to enjoy one they made me even more happy than the scones at work.  Eating one of these babies makes me think of a lazy Saturday morning, sleeping in late and sitting out on the porch for breakfast with one of these and some tea (since I don't drink coffee).  I don't ever sleep in on Saturdays, and I don't have a porch, but a girl can dream! Maybe someday!

Strawberry Scones 3

Vegan Strawberry Lavender Scones
Makes 8

  • 3 cups all purpose gluten free flour
  • 1/2 cup coconut sugar
  • 2 1/2 tsp baking powder
  • 1 Tbsp dried lavender flowers (make sure they are very fresh)
  • 1/4 tsp salt
  • 1/2 cup virgin coconut oil, cut into chunks
  • 1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
  • 1 Tbsp pure vanilla extract
  • 2 cups fresh organic strawberries cut into chunks
  • coconut milk for topping
  • coconut sugar for sprinkling

 

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. fold in strawberries and lavender until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.
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