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)
Preheat oven to 400ºF.
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.
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!
Bake for 18 minutes.
While baking, make a lemon glaze. Drizzle on lemon glaze with a spoon, and serve on pretty vintage plates with a cup of tea!