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!;)

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.

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.

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

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Vegan Blackberry-Lavender Scones

0 from 0 votes

Recipe by Antonia Course: Breakfast, Dessert, SnackCuisine: American, british

Servings

12

Prep time

30

minutes

Cooking time

20

minutes

Calorieskcal

Scones 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!

Cook Mode

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 paper 
• 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)

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

If you liked this recipe I would recommend you look at these Granola Bars! They are vegan too! You can find the recipe here.

The post Vegan Blackberry Lavender Scones appeared first on Two Sisters Living Life.