This was a bit of a different infusion; I took some coconut rum and infused it with about two tablespoons of dried lavender. It really takes on the lavender flavor.
1 c. organic whole wheat pastry flour, like Bob's Red Mill
1 c. bread flour (I think this is the secret - don't skip this ingredient!)
1 1/2 T. organic cane sugar
1 T. baking powder, aluminum-free
1/2 tsp. sea salt
1/4 tsp. baking soda
6 T. organic non-hydrogenated shortening, like Spectrum
1 T. dried culinary lavender
1/2 c. almond milk, or other non-dairy milk
1/4 c. lavender-infused rum, like Malibu (learn more about infusing your own liquor!)
vegan sanding sugar
2-3 T. unsweetened coconut flakes
Preheat the oven to 425°. Grease a muffin tin with a little organic shortening. This recipe makes 24 mini scones.
In a food processor, combine the flour, sugar, baking powder, sea salt, baking soda, lavender, and shortening. Process the ingredients until the dough resembles a meal. Add the liquid ingredients and pulse a few times. The dough should look like a thick batter.
Using a cookie scoop, place one scoop of batter in each muffin tin. Dust each scones with some sugar and coconut flakes.
Bake for about 15 minutes.
Enjoy these mini scones - you won't be sorry!