These light and fluffy scones have the delicate, perfume tones of lavender and Earl Grey and are perfect for an elegant afternoon tea.

Makes 8-10


  • 180ml (3/4 cup) unsweetened soya milkLavender and Earl Grey Scones 1
  • 2-3 earl grey teabags
  • 400g (3 generous cups) self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g (scant ½ cup) vegan spread
  • 40g (scant ¼ cup) caster sugar
  • 1 tsp dried lavender

For the cream:

  • 2 x 160ml tins coconut cream
  • 2 tbsp icing sugar
  • ½ tsp vanilla extract


  1. Preheat the oven to 200°C (Gas Mark 6, 400°F).
  2. Gently heat the soya milk in a pan with the teabags and lavender. Leave to cool slightly and infuse.
  3. Sift the flour and bicarbonate of soda into a bowl, add the spread and rub together with your fingertips until you form a fine crumb, then add the sugar.
  4. Make a well in the centre, remove the teabags from the milk and pour the lavender milk mixture into the centre along with the vanilla extract.
  5. Bring together with a fork until a light dough is formed.
  6. Tip onto a floured surface and bring together with your hands.
  7. Gently roll out about 1.5cm thick and cut out scones.
  8. Place on a baking tray — you can brush the scones with a little extra soya milk if you wish — and bake for 15-20 minutes.
  9. Whilst the scones are cooling, beat together all the ingredients for the cream and place in the fridge to chill.
  10. To serve, cut the scones in half and serve with the cream and your favourite jam.

Top Tip: You can make a glaze for the scones by mixing up a little icing sugar and water. Drizzle over the scones and sprinkle with some extra dried lavender.

Per serving (117g) Calories: 392, Carbohydrates: 58.3g, Sugars: 24.2g, Fat: 15.9g, Saturates: 10.2g, Protein: 4.9g, Salt: 0.97g

Taken from August 2018 (issue 41) Vegan Life Magazine

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