For the Scones

• 2 cups flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/ 2 teaspoon salt
• 1/ 2 cup unsalted butter
• 2/ 3 cup oat milk
• 1 lemon, zested (1 tablespoon) and juiced (2 tablespoons)
• 1 teaspoon culinary lavender, finely chopped
• 1 egg, lightly beaten

For the Glaze

• 1 cup powdered sugar
• 1 lemon, zested ( 1 tablespoon) and juiced (2 tablespoons)

Method

• Step 1

  Preheat oven to 400ºF.

• Step 2

  Stir together first four ingredients. Then cut butter into flour mixture with a pastry cutter or your fingers until it resembles the size of peas. Add milk, lemon, and lavender and stir until it forms a soft dough.

• Step 3

  Turn dough onto floured surface and form into a disc. Cut into wedges and separate so they have room to bake on a greased cookie sheet. Brush tops with a whipped egg for that extra glisten!

• Step 4

  Bake for 18 minutes.

• Step 5

  While baking, make a lemon glaze. Drizzle on lemon glaze with a spoon, and serve on pretty vintage plates with a cup of tea!