This recipe is based on one published in The Week, which is a weekly round-up of the best of the UK newspapers. In turn, they got it from the Daily Telegraph, who say theirs is the recipe used by the café at the Chelsea Physic Garden. It didn’t take much to veganise it.
250g (approx ¾cup) self-raising flour
2 tsp baking powder
100g sugar (originally caster sugar, but any fine sugar will do)
1 level tsp lavender flowers [*]
110g (approx ½ cup) vegan margarine
2 tbl lemon juice
up to 280ml (1¼ cups) soya milk [**]
Preheat your oven to 160°C/gas mark 3.
Mix all the dry ingredients in a large bowl and rub in the margarine until it resembles breadcrumbs.
Add the lemon juice and enough milk to make a somewhat wet dough.
Turn it out onto a really well-floured board and knead briefly. It needs to be dry enough to work with, but still moist inside. Shape it into a flattish circle and cut out your scone shapes. Place on a baking tray (I found it easier to keep the dough in the cutter whilst transferring) and bake for between 12 and 20 minutes, depending on your flour, your oven and the phase of the moon.
Leave to cool on a wire rack if you can leave them that long. Makes about a dozen.
[*] It is apparently very important to use English Lavender (lavendula officinalis) rather than French Lavender (lavendula stoechas), as the article claims the latter is toxic. I have not been able to Google up any more information on that, and the stuff I used was grown in France, and I’m not dead yet!
[**] The amount of soya milk needed will vary wildly, and wholemeal flour needs a lot less than white.