AUNTIE LOO’S VEGAN SCONES

Amanda Lunan, owner of Auntie Loo’s, says her bakery’s new recipe for vegan macaroons “will be under lock and key for a long time,” but she’s happy to share her favourite recipe for scones, which she’ll demonstrate at Veg Fest. Here, she makes them with lavender, but says you can also make the scones savoury, adding roasted onions and chives or Daiya shredded “Cheddar” (a dairy-free product) and dill. Lunan says you can buy lavender flowers at most health-food shops — she likes Herb & Spice on Bank Street — and grind them in a coffee grinder. You can find Earth Balance buttery spread at most grocery stores. “Don’t skimp and buy cheap margarine,” says Lunan. “It won’t work.”

Makes: about 6-8 scones

Preparation time: 30 minutes

1 tbsp (15 mL) vinegar 1/3 to 2/3 cup (80-160 mL) soy milk or other milk alternative 1/3 cup (80 mL) cane sugar 3 cups (750 mL) flour 1/2 tsp (2.5 mL) baking soda 2 tsp (10 mL) baking powder 1 tbsp (15 mL) ground lavender flowers 2/3 cup (160 mL) Earth Balance buttery spread, straight from the fridge 1 tsp (5 mL) pure vanilla extract

1. Put the vinegar in the soy milk and let stand.

2. Combine flour, baking soda, baking powder and ground lavender in a bowl.

3. Add Earth Balance to flour mixture and cut it into dry mix, using two knives in a criss-cross motion. The mixture should resemble crumbs by the time you’re done.

4. Add soy milk-and-vinegar mixture and vanilla and mix very gently. Don’t over mix! Add more soy milk if mixture seems dry.

5. Turn dough out onto floured counter and roll it out until it’s about 1 1/2 inches (3-4 cm) thick. Using the rim of a drinking glass, cut into circles. Place on a parchment-lined cookie sheet and bake at 375 F (190 C) for about 15 minutes.