A few months ago I feel in love with London Fog tea lattes. One morning after shopping at the SLC farmer’s market my husband and I popped into our favorite coffee shop downtown (The Rose Establishment) for something to drink. For once I wasn’t really feeling coffee so I decided to try something else other than my usual – real adventurous person right here. After scanning the menu, I decided to try the London Fog. The creamy homemade cashew milk mixed with earl grey, lavender bitters, and topped with little lavender buds came together to make, what is now, my favorite beverage! When I drop by The Rose now its hard to convince myself to get any other drink than the London Fog.
I’ve tried pretty rigorously to get the recipe down at home but something is always off. After a while I tried to think of what else I could infuse this magical vanilla lavender flavor into. One day it hit me – SCONES!
Scones are a pretty typical coffee shop treat so why not marry the two into a London Fog Scone! If you haven’t tried lavender in a food dish – don’t be hesitant! The lavender creates a fresh light taste. It’s almost a touch minty. I was lucky enough to find lavender extract* at a local store here in SLC. Then I picked up some lavender buds in the bulk spice section at a local store here called Harmon’s. If you can’t find either of these near you there’s always amazon!
A few tips before diving into this recipe, make sure your coconut oil is COLD! Traditional scones are cut with chunks of cold butter so we’re doing the same here with finely grated coconut oil. When I make my scones I scoop out a ~3/4 cup amount of coconut oil and form it into a brick or something I can hold onto easily when I’m grating it. Make sure the coconut oil is solid before grating it. This will allow it to grate/zest better and it will give you more time to work with it before it comes soft. Put any excess coconut oil back in your jar.
These scones pair well with morning coffee but they also work well as dessert. I’m super happy with how these turned out and I really hope you like them too!!
Vegan London Fog Scones
Yield 8 Scones
Turning a London Fog beverage into a Scone!
- 1 ½ cups whole wheat flour
- 1 ½ cups All-Purpose Flour
- 1 flax egg
- 2 tsp baking powder
- ½ tsp. Salt
- ½ tsp cinnamon
- ½ cup grated frozen Coconut oil
- Freeze a chunk ahead of time (atleast an hr)
- ½ cup almond milk + 1 Tbsp
- ½ cup Earl Grey tea
- 1/2 cup hot water + 1 tsp Earl Grey
- 1 tsp vanilla extract
- 1 tsp lavender extract
- ¼ cup agave
- 1 Tbsp almond milk
- 2 tsp vanilla extract
- 1 cup powdered sugar
- Preheat the oven to 400*F
- Stir up the flax egg and set aside to thicken
- Heat up water and steep with 1 tsp earl grey to make the tea
- Stir the dry ingredients together in a bowl
- Mix together all of the wet ingredients (except coconut oil) then add in the flax egg
- Remove the coconut oil from the freezer and grate it (either with a zester or a fine cheese grater) you should get about a ½ cup of coconut flakes.
- Mix the coconut flakes into the dry ingredients
- Create a well in the dry ingredients and add in the liquid
- Slowly fold in the dry ingredients and then once its almost completely mixed, use your hands to finish the mixing process
- Remove the dough and create an 8” diameter disk on a sheet of parchment paper on a cookie sheet
- Cut the dough with a pastry knife into 8 triangles (don't separate)
- Bake for 15 minutes
- Remove them from the oven briefly and cut the triangle again and separate them on the cookie sheet - then cook for another 8-10 minutes until the edges and bottoms have browned.
- Remove from the oven and allow to cool before icing
- Add the powdered sugar and vanilla to a bowl and whisk with a fork.
- Add in the Tbsp of Almond milk, whisk some more
- If it is too runny add more powdered sugar, it its too stiff add a little bit of milk at a time until it reaches the desired consistency
Courses Breakfast, Dessert