Lemon Lavender Blueberry Scones

• 3 cups whole wheat pastry flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons lavender flowers
• 6 tablespoons butter (I used Earth Balance)
• 1 lemon
• 1 cup soymilk
• 1/2 cup maple syrup
• 1 cup blueberries (fresh is best!)

1. Preheat oven to 375u0b0F.
2. Zest lemon, set aside. Reserve lemon flesh for juice.
3. Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
4. Cut in butter until the texture resembles a coarse meal.
5. Squeeze lemon into the soymilk and add to the scone mixture.
6. Pour in maple syrup and combine until dough just comes together.
7. Gently fold in blueberries. Batter will be moist.
8. Spoon scone batter on a parchment-lined baking sheet.
9. Sprinkle the tops lightly with some sugar, if desired.
10. Bake for about 20 minutes or until lightly golden on top.

whole wheat pastry flour, baking powder, baking soda, lavender flowers, butter, lemon, soymilk, maple syrup, blueberries

Taken from www.food.com/recipe/lemon-lavender-blueberry-scones-182073 (may not work)