Lemon Lavender Blueberry Scones

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Zest lemon, set aside. Reserve lemon flesh for juice.

3. 3

   Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.

4. 4

   Cut in butter until the texture resembles a coarse meal.

5. 5

   Squeeze lemon into the soymilk and add to the scone mixture.

6. 6

   Pour in maple syrup and combine until dough just comes together.

7. 7

   Gently fold in blueberries. Batter will be moist.

8. 8

   Spoon scone batter on a parchment-lined baking sheet.

9. 9

   Sprinkle the tops lightly with some sugar, if desired.

10. 10

    Bake for about 20 minutes or until lightly golden on top.

* Per serving · 4 servings · Values may vary.

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