2 cups whole wheat flour
a pinch of salt
1 tablespoon baking powder
6 tablespoons vegan butter or vegetable shortening
3 tablespoons turbinado sugar
1-2 teaspoons dried lavender flowers
2/3- 3/4 cup hemp milk
Preheat oven to 425 degrees.
In a mixing bowl, sift together flour, salt, and baking powder.
Add dry ingredients to a food processor.
Add the sugar, butter, and lavender and pulse several times, until it resembles fine breadcrumbs.
Slowly add milk and continue to pulse until dough reaches a sticky, wet consistency.
Place dough onto a floured surface and roll out to about 1 inch thickness.
Using a cookie cutter (I used the round end of a measuring cup), cut out shapes until all of dough has been used.
Place cut-outs onto a well greased cookie sheet and bake for 12-15 minutes, or until scones are a uniform golden and a toothpick inserted comes out clean.Sugar can be sprinkled on top as a garnish as soon as scones are removed from the oven.