Beautiful Lavender Scones with White Chocolate Icing

Makes 5-6 Scones

These moist, sweet, and flavorful lavender scones are topped with a thick and creamy white chocolate glaze. They make a great easy + light treat for spring or summer. Not to mention how gorgeous they look!

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Ingredients

Wet:

⅓ cup vegan butter, cold

¾ cup non-dairy milk

 

¼ tsp almond extract

 

½ tsp vanilla

 

½ tsp lavender oil

 

2 tsp dried lavender

 

¼ cup vegan white chocolate

chips (optional)

 

Blue food dye (optional)

 

Red food dye (optional)

Dry:

2 cups white flour

⅓ cup white sugar

 

1½ tsp baking powder (use 2 tsp if you want a fluffier scone.)

 

Pinch of salt

Topping:

Vanilla sugar (optional)

More dried lavender (optional)

White Chocolate Icing:

 

3 tbsp cocoa butter

1 tsp coconut oil (unrefined)

¼ tsp vanilla

 

Lavender oil to taste (optional)

 

1 cup powdered sugar

 

Non-dairy milk (if icing looks too dry)

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Instructions

In a large bowl, whisk together all dry ingredients. Use a pastry cutter, food processor, or your fingers to cut the butter into the mixture until only small pieces of butter are left. Slide the mixture between your hands to flatten the clumps of butter into thin sheets, apply a bit of pressure for this step.

To a small bowl, add milk and extracts. Slowly add in alternating drops of food dye until the desired color is reached (make it a slightly darker shade than what you want to end up with because the color will lighten once the scones bake!). 

Pour this into the dry mixture and mix with a wooden spoon until a dough has formed, it should not be dry or sticky. Be careful not to overwork the dough! Fold in dried lavender and white chocolate chips, then chill for about 10 minutes.

In the meantime, preheat oven to 350 degrees Fahrenheit.

Dump dough onto a nonstick surface and form it into a ball. Flatten the ball until it is about 1 ½ inches thick. Using a pastry cutter or a sharp knife, slice into 5 or 6 evenly sized triangles. 

Transfer to a greased or lined sheet pan and sprinkle vanilla sugar and dried lavender over top of each. Bake for 15-20 minutes or until the scones have puffed up and browned just a bit.

Leave to cool for 15 minutes before transferring to cooling rack.

While they cool, make the icing. In a microwave-safe bowl, melt cocoa butter for intervals of 30 seconds, stirring between each. Once almost melted, add coconut oil and microwave for the final 30 seconds. Whisk in powdered sugar, vanilla, and lavender oil. If icing seems dry, add non-dairy milk 1 tsp at a time until a standard icing consistency is reached. 

Let it set in the fridge for 15 - 20 minutes, and it will thicken up very nicely! Drizzle icing over the scones, or scoop it on and spread over the tops with a knife or the back of a spoon. 

When icing has thickened/hardened and scones have cooled completely, store in an airtight container at room temp. or in the fridge for 3-4 days. 

Store any extra icing in the fridge in an airtight container for up to a week.

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Notes

I used King David brand vegan white chocolate chips
 
Feel free to sub in cold coconut oil for the butter (I recommend using unrefined unless you like the coconut flavor)
 
White sugar also works to top these scones if you don't have vanilla sugar!
 
The food dye is optional if you want a pink-ish purple color. Otherwise, the scones will be a pale golden brown color. You can always dye the icing purple instead!
 
For my icing, I make homemade white chocolate. However, you could sub in 3 - 4 tbsp white chocolate chips in place of the cocoa butter and coconut oil.
 
You can use lavender extract or lavender oil.

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