- 1/2 cup lavender sugar (I keep a jar of sugar mixed with lavender in my baking cabinet, but if you don’t, you can use plain sugar with ~1 teaspoon dried lavender blossoms)
- ~2 tablespoons lemon zest, grated (1 lemon, or 2 if super small)
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup coconut oil (room temp or slightly chilled so that it’s somewhat solid and not liquid)
- 1/2 cup coconut milk + extra for brushing the scone tops
- a sprinkle of turbinado sugar for the scone tops
- Preheat oven to 375 and line a sheet pan with parchment paper.
- Mix the lavender sugar and lemon zest in a mortar and pestle to grind the lavender pods a bit and allow the sugar to absorb some lemon oil.
- In a medium bowl, whisk together the flour, lavender/lemon sugar, baking powder, and salt.
- Transfer mixture to the food processor, add the coconut oil, and pulse into a crumbly mixture (or just cut the coconut oil into the dry ingredients with a pastry blender or forks).
- Transfer mixture back to the bowl, add the 1/2 cup coconut milk, stir to combine/moisten and form into a dough with your hands (don’t overwork the dough).
- Turn the dough out onto a clean, dry surface sprinkled with flour, then pat the dough into a circle ~1/2 inch thick.
- Slice the circle of dough into 8 wedges, transfer to the sheet pan, brush with coconut milk, and sprinkle the tops with a little turbinado sugar.
- Bake for ~15-20 minutes, until golden around the edges, then let cool for a few and serve slightly warm.