Step 1

Preheat the oven to 400F/205C and line a baking tray with parchment paper.

Step 2

Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.

Step 3

Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.

Step 4

Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

Step 5

Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

Step 6

Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

Step 7

While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender.