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Lavender Scones and copycats

Some copycats are good:


Cornbread Hot Dog Buns? 1000 times yes!

Some copycats are bad:


Growing up, I was a big fan of strawberry crush soda. This is a sad sad imposter. I really don’t like the aftertaste that stevia leaves. Blech.

Some copy cats are…hilarious!


The girl who refuses to wear her own (pink!) sunglasses, but will happily wear mine…

So, about copycats. Remember all the lavender from last week?


I was itching to use some beyond my lavender lemonade and I decided that some lavender scones would be just the ticket.


So, I googled “lavender scone recipe” and of course, the number one recipe was from the Bon Appetit website. Certainly a winner, but I always like to see what the typical home cook comes up with, so I looked at the next few hits.


That’s weird. The Bon Appetit recipe calls for 1 cup + 2 TBS buttermilk and so does this other recipe! Hey! Look at this! They also both call for 2 teaspoons finely grated lemon zest and the same amount of vanilla and kosher salt and…


And as I continued reading recipe after recipe, I found at least 5-6 that were identical to the Bon Appetit recipe, made no mention of Bon Appetit, and better yet, claimed the recipe as their own.

I just don’t think that’s cool.


And, hey, I get it. How many different ways are there to make a lavender scone? Maybe seven really good ways. And today, I bring you one of the seven. I made this recipe up myself. It’s not Bon Appetit’s recipe – it’s mine.

And if, by chance, this is exactly identical to your lavender scone recipe, let me know. I’ll give you all the credit, and also, we’ll be best friends because obviously we share the same brain and maybe you’d like to come over for some cornbread hot dog buns?

Lavender Scones

3/4 cup almond milk
1 tsp apple cider vinegar
1/2 cup granulated sugar
1 level TBS lavender
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup earth balance vegan butter
1 tsp vanilla

Combine almond milk with vinegar and set aside.

Make lavender sugar by whizzing the granulated sugar and lavender in your food processor until lavender is just tiny flecks.

Add flour, baking powder, baking soda, and salt. Pulse until combined. Add chunks of vegan butter and pulse until sandy in texture. Add almond milk/vinegar mixture and vanilla. Pulse just until combined, no more.

Pat dough into a circle on a floured board and cut into 8 wedges. Bake on a cookie sheet at 400 for 14-16 minutes, or until golden brown.


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