Holy. Scones. I literally just ran to my computer to type this up I am so ecstatic. These scones have been out of the oven for 3 minutes and I have already housed 1.5 of them. I don't even like scones! These are amazing!
New cookbook inspiration: Thug Kitchen. If you like swearing vegan men, you will love this cookbook. I got it for Christmas and this is the first recipe I tried, which is odd because I really am not drawn to baked goods. However, something about blueberry lavender was calling to me and now here we are.
The recipe says the lavender is optional. It is not. It is what makes these scones fucking amazing. Go to your hippy-est grocery store (I went to Pittsburgh's East End Co-Op) and find dried lavender in the bulk section. It's about $50/lb but the stuff is light as air, so I got about 3 tablespoons for a few dollars.
Here is the recipe, verbatim, from Thug Kitchen. It was not gluten free, so I gluten-freed-ized it, easily below. Eat these as they come out of the oven with some Smart Balance "butter." Baller.
For 8-12 scones (I only got 8), you'll need:
- 2 3/4 cups gluten free (or regular if you want) all purpose flour
- 2 teaspoons xanthum gum (only use if making with GF flour)
- 1 tablespoon baking powder
- 3 tablespoons white sugar, plus more for sprinkling
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 cup refined coconut oil
- 2 teaspoons dried lavender*
- 1 1/4 cups plain almond milk, plus more for brushing
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
Crank your oven to 425F. Line a baking sheet with parchment paper or foil.
In a large bowl, mix together the flour, baking powder, sugars, and salt. Cut the oil into the flour using your hands until it all looks kind of grainy and there are no large chunks left. Stir in the motherfucking lavender.
- Make a well in the center of the flour mixture and pour in the almond milk and vanilla. Mix it together until it is almost all the way combined but stop short. Fold in the berries and walnuts but be careful not to overmix.
Scoop out the dough in 1/2-cup measurements and plop onto the baking sheet. Brush with almond milk and sprinkle with white sugar. Bake until they look a little golden around on the bottom, 12 to 15 minutes.
*Can't find dried lavender? Don't trek all over town. Just leave it out and add an extra 1/2 teaspoon vanilla extract. We just wanted to give you a chance to be extra fancy.