Raspberry Lavender Scones (gluten-free & vegan)

We're always on the lookout for delectable new dishes we can make with plants we're growing in our garden. Sometimes we're not sure the flavors will work together until we give our ideas a whirl (especially when we're on the hunt for allergy-friendly deliciousness). These raspberry lavender scones--made with homegrown raspberries and lavender & based on Heather Christo's Strawberry Rhubarb scones--came out tasting like sheer summer perfection. Combing minimal effort with maximal taste, these scones are officially joining our annual summer recipe repertoire. Give them a try, we bet you'll be as delighted as we are!

Scone ingredients:

2 cups King Arthur gluten free baking mix

1/2 cup sugar

1/2 tsp baking soda

3/4 tsp salt

6 Tbsp chilled vegan butter, cut into 12 pieces (we used Miyokos)

6 Tbsp almond milk (we used Silk vanilla 80 calorie)

2 tsp apple cider vinegar

1/4 cup raspberries, rinsed and chopped (if soft enough, you can mash them with you hands when you mix them into the dough)

2 Tbsp lavender flowers plus a few springs for garnish

Glaze ingredients:

1/2 cup powdered sugar

1/4 tsp vanilla

1-2 Tbsp almond milk

Directions:

1. Preheat oven to 400. Line a baking sheet with parchment paper.

2. Combine lavender and milk. Simmer in saucepan or heat in microwave for 30-60 seconds. Allow to cool to room temperature. Then place in refrigerator for 5-10 minutes.

3. Once milk is cool, mix with apple cider vinegar. Set aside.

4. Mix together baking mix, baking soda, salt, and sugar.

5. Add dry ingredients to food processor along with chopped butter. Pulse until crumbly.

6. Slowly add milk/cider mix, while stirring.

7. Mix raspberries into dough with hands. Shape dough into loaf and divide into 6 sections for regular-sized scones or 12 sections for mini-scones.

8. Place scones on parchment-lined cookie sheet. Bake for 17 minutes.

9. While scones are cooling, make glaze by mixing powdered sugar and vanilla. Slowly add milk until desired consistency is achieved.

10. Top scones with glaze or jam along with edible flowers (we used nasturtium and lavender).

11. Enjoy!