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Recipe of the week,

Marionberry Lavender Scones

They’re light and crumbly like a scone should be, and the batter isn’t too sweet but the light sprinkling of sugar on the tops is a perfect little sweet roof to bite through. Marionberries aren’t always available all year round. If you can’t get your hands on any, you can’t go wrong with blueberries, blackberries or raspberries.

What you’ll need:

Makes 12 scones

1 1/4 cups milk (or your non-dairy milk of choice)

2 teaspoons apple cider vinegar

3 cups flour

2 tablespoons baking powder

1/2 cup sugar, plus extra for sprinkling

1/2 teaspoon salt

1/4 cup fresh culinary lavender, chopped

1/2 cup non hydrogenated shortening

2 tablespoons canola oil

1 teaspoon pure vanilla extract

2 cups marionberries, or berries of your choice

Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.

Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this if preferred. Mix in the lavender.

Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don’t over mix. A couple of dry looking spots are just fine.

Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it with cooking spray first so that the batter comes out easily.

Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned.

Serve warm and enjoy!



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