There is a special place in my heart reserved for scones! I love them ever since I first tried them, which was in Toronto, Canada in December two years ago at the St. Lawrence Food market. It was a very cold day and they were fresh out of the oven. Soo good!
My parents have a really large wild grown garden and walking through it always feels like magic. And Nina and I we always find something new like these wild blackberries.
Doesn’t they look nice? But we needed to be extra careful, standing on a ladder because they had thorns. And I laughed my ass off while like a hundred thorns stuck in Ninas clothes because the Queen of Chaos is extremely clumsy too!;)
fresh picked blackberries 
and some fresh lavender
How to make Blackberry-Lavender Scones
First we prepare the vegan buttermilk: In a small bowl whisk together the nut milk and the vinegar and led it stand for a few minutes. Then add the vanilla extract.
In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cardamon, salt until combined. Add vegan butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
dry ingredients 
add the butter 
fine crumbs
Add in the chopped lavender & blackberries with the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
fresh chopped lavender 
add lavender and blackberries 
form ragged dough
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Divide the dough into 2 parts and shape each half into a disk about 1 1/2 inch thick. Cut each disk into 6 parts. You should end up with 12 scones.
Add scones onto a baking sheet, 6 each sheet, and brush with some nutmilk and sprinkle with brown sugar.
Bake on 180°C for 18-22 minutes until golden brown. Let cool. Once the scones have cooled for a few minutes, drizzle with the blackberry glaze (2-3 tbsp crushed blackberry juice, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth).
Sadly I did not had enough light to shoot the scones the first evening and that’s why they look differently on the pictures. The first day you have a pinkish-violet-reddish colored glaze and the next day they look not as shocking and more natural;)
Enjoy these really delicious scones, they are moist and perfect and great for breakfast, snack or in the afternoon with some coffee.
Love, Antonia
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Vegan Blackberry-Lavender Scones
Course: Breakfast, Dessert, SnackCuisine: American, british12
30
minutes20
minutesScones are perfect, especially these! They are vegan, dairy-free and with the perfect early fall ingredients lavender and blackberries! Moist and perfect as a breakfast, snack or with some coffee in the afternoon!
Keep the screen of your device on
Ingredients
1 cup 1 nut milk
2 tbsp 2 vinegar or lemon juice
1 tsp 1 vanilla extract
2 3/4 cup 2 3/4 whole grain flour
1/2 cup 1/2 brown sugar
1 tbsp 1 baking powder
1 tsp 1 baking soda
1/8 tsp 1/8 ground cardamon
2/3 cup 2/3 vegan butter
1 1/2 tsp 1 1/2 lavender
1 cup 1 blackberries
1 pinch 1 salt
Directions
- Preheat the oven to 180°C and line baking pans with parchment paperÂ
- In a small bowl whisk together the nutmilk and the vinegar and led it stand for a few minutes to make vegan buttermilk. Add vanilla extract.
- In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cardamon, salt until combined. Add vegan butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
- Add in the chopped lavender & blackberries and toss to evenly distribute.
- Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
- Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Divide the dough into 2 parts and shape each half into a disk about 1 1/2 inch thick. Cut each disk into 6 parts. You should end up with 12 scones.
- Add scones onto a baking sheet, 6 each sheet, and brush with some nutmilk and sprinkle with brown sugar.
- Bake for 18-22 minutes until golden brown. Let cool.
- Once the scones have cooled for a few minutes, drizzle with the blackberry glaze (2-3 tbsp crushed blackerry juice, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth)
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If you liked this recipe I would recommend you look at these Granola Bars! They are vegan too! You can find the recipe here.
These homemade Granola Bars are the perfect treat for school kids, they will love them especially the chocolate on top! If you use dairy free chocolate it’s even vegan too!
