Lemon Lavender Blueberry Scones

Recipe by BelovedRooster
READY IN: 35mins
YIELD: 15 scones




  • Preheat oven to 375°F.
  • Zest lemon, set aside. Reserve lemon flesh for juice.
  • Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
  • Cut in butter until the texture resembles a coarse meal.
  • Squeeze lemon into the soymilk and add to the scone mixture.
  • Pour in maple syrup and combine until dough just comes together.
  • Gently fold in blueberries. Batter will be moist.
  • Spoon scone batter on a parchment-lined baking sheet.
  • Sprinkle the tops lightly with some sugar, if desired.
  • Bake for about 20 minutes or until lightly golden on top.