Mini Coconut Lavender Scones

As you know (from here and here), I love scones!

I had to make some treats for a gallery walk at the Ponshop Studio in town, so I miniaturized this scone recipe, putting them in a mini muffin pan.

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!