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I successfully veganized these by subbing Earth Balance buttery spread for the butter and soy milk for the milk. Instead of egg wash, I brushed some extra soy milk on top before sprinkling with extra lavender, which worked surprisingly well! I also used whole-wheat pastry flour instead of plain. My dough was very crumbly; I had to add extra soy milk to get it to hold together, but otherwise this was very easy to make. Instead of rolling out the dough, I formed it into one large round and then cut that into 8 triangle scones. The flavor was delightful and the aroma throughout the house was quite relaxing. Made for Veg*an Swap, January 2010
I've tried 5 different scone recipes plus 1 mix, and this is by far the best. The lavender flavor is very nice and delicate and great with just a little honey, but I think it would be great no matter what you put in it. The really important thing is that these puff up with little splits on the side like scones should!
Light and lovely. Peace fills the house when I make these.
Simply wonderful! I never thought that lavender would taste this good! I always thought it would have more of a soapy flavour, but in this recipe it was just perfect! FT, I used your lovely lavender in this and it was delightful! My sis and me enjoyed these scones a lot and thought they were perfectly flaky with a soft interior and crunchy crust. Mmmmm! The dough was easy to work with and everything came together quickly. We only made half the recipe and ended up with 5 scones (6.5. cm in diameter), which baked perfectly in the given time. THANKS SO MUCH for sharing this delicious recipe with us! What a treat! The scones make you feel quite sophisticated when eating them. :) Made and reviewed for Veggie Swap #17.
Wonderful! Unfortunately my lavender was devoid of flowers, so I used their leaves and the scones were still delicious. The leaves aren't as flavorful as the flowers, so I added an extra tsp. I served the scones with whipped butter, strawberry preserves and a nice cup of strong coffee. mmmmmm EDITED: I made the scones again, this time using lovely, direct-from-France, lavender flowers. Oh my! What a delicate, yet distinct lavender essence in every bite. On top of the melted butter, I dribbled on a little lavender syrup (also made from the French lavender). I was in edible lavender heaven. I also obtained more precise U.S. measurement conversions on some ingredients: 2 cups flour; 1/4+ cup butter; 5 oz. milk. Thanks so much FT.