Vegan Lavender Scones

Great minds think alike!!! Aka Kate and I both made scones in the same weekend. I made these for a wonderful brunch hosted by my friend, Melody. We had blackberry scones that were gluten free and biscuits plus other various treats from Food Glorious Food (obsessed with these!). Anyways, I had made these once before with sour cream (which the recipe calls for) but this time I substituted soy yogurt with successful results. The recipe is from a site called the Joys of Lavender (too cute). Just like Kate's scones, these are pretty chewy and soft.

1 tsp. chopped dried lavender (we crushed ours in a mortar and pestle)
1 1/2 cups white whole-wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup soy yogurt

Preheat oven to 425 degrees F. Grease a baking sheet.   In a medium size bowl , mix the dry ingredients together. Add the sour cream and stir with a large spoon until the dry ingredients are damp. This dough is very sticky. Flour your hands and turn the dough onto the greased baking sheet. Adding flour to your fingers as needed, form the dough into a disc that is 1/2 to 3/4 inches thick.

Sprinkle coarse sugar crystals onto the dough along with a some lavender buds. Bake for 10 minutes, then take out of the oven. Right away wth a sharp knife, slice the scone pie into 8 wedges. Separate them and then bake for another 5 minutes until golden brown.