Ingredients
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Make your buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside for 2 minutes.
Make your chia egg: Mix the chia and water together in a small bowl and set aside for 2 minutes.
Combine your wet ingredients: Whisk together the lemon juice, lemon zest, and almond butter. Stir in the buttermilk mixture. Fold in the chia egg until all of the wet ingredients are mixed well.
In a large bowl, mix together the dry ingredients.
Transfer the wet ingredients to the dry ingredients and mix well.
Make droplet scones: Drop scones, about ¼ cup of dough each, 3 inches apart on the parchment-lined baking sheet.
Brush each scone with plant-based milk then sprinkle a little coconut sugar on top, if desired.
Bake for 15–20 minutes or until golden brown on top. Let cool for 10 minutes before diving in! (They’ll get crispier as they cool.)
Chef's Notes
Substitutions
Instead of a chia egg, you can use a flax egg (1 tablespoon of flax meal plus 3 tablespoons of water. Let sit for 5–10 minutes before adding to the wet ingredients.)
If you don’t have or cannot find lavender, try another herb of your choice like rosemary. Or simply omit the lavender.
Instead of oat flour, use almond flour (Note that, if using almond flour in place of oat flour, you may need less plant-based milk and may also need to cook the scones 5–10 minutes longer.)
Sugar-free
Substitute date paste for coconut sugar as part of the “wet ingredient” mixture. Note that, because the date paste gives them a softer texture, the scones won’t be as crispy on the outside, but they’ll still be tasty.
We wouldn’t recommend adding date paste to the top of the scone before cooking (as a substitute for coconut sugar in step 8). For a sugar-free top, just use the plant milk. If you like, use date paste to add a little natural sweetness as a spread once the scones are finished cooking.
Prep Ahead
Make these the night before you’d like to enjoy them in the morning (although the morning aroma is lovely!).
Storage
Store the scones in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Make your buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside for 2 minutes.
Make your chia egg: Mix the chia and water together in a small bowl and set aside for 2 minutes.
Combine your wet ingredients: Whisk together the lemon juice, lemon zest, and almond butter. Stir in the buttermilk mixture. Fold in the chia egg until all of the wet ingredients are mixed well.
In a large bowl, mix together the dry ingredients.
Transfer the wet ingredients to the dry ingredients and mix well.
Make droplet scones: Drop scones, about ¼ cup of dough each, 3 inches apart on the parchment-lined baking sheet.
Brush each scone with plant-based milk then sprinkle a little coconut sugar on top, if desired.
Bake for 15–20 minutes or until golden brown on top. Let cool for 10 minutes before diving in! (They’ll get crispier as they cool.)
