How to Make Lavender Blueberry Scones
LAVENDER BLUEBERRY SCONES:
1. Preheat oven to 400° and line a baking sheet with parchment paper.
2. Combine the flour, baking powder, salt, and ground lavender in a
large bowl and mix well.
3. Cut in the hard coconut oil with a fork or your finger tips working it
until the mix is crumbly.
4. Add sugar and lemon zest and mix well again. Add milk and
blueberries and mix again.
5. Transfer the dough out onto the baking sheet and form into a circle
with your hands or put another piece of parchment paper down and use a rolling pin. Dough should be about 8 inches wide and about 1-2 inches thick.
6. Sprinkle the top with more sugar and gently press into dough.
7. Cut the dough into 8 segments {cut in half 4 times} and gently
separate on baking sheet. Bake for 20-25 minutes or until starting to
brown.
8. Take out of oven and let cool completely.
9. After scones are cool, make icing {if using} by mixing powdered
sugar, lemon juice and powdered lavender. If too thin, add more
sugar. If too thick, add more lemon juice.
10. Pull scone segments apart with a spatula and drizzle with icing.
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Lindley Mills Flour:
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