I guess that 8pm isn’t a great time for taking scone photos. So, this looks a little funky, but trust me, it tastes great.
I used the recipe from Vegan Brunch, which you can find on the PPK’s website in a slightly different version. Instead of lavender and marionberry, I used dried bing cherries and almonds (1/4 cup of each). I also upped the vanilla to 2 teaspoons, though I frankly could have added more. OH! And I changed one more thing–I was out of shortening, so I just used all canola oil. Just make sure to get it all nice and crumbly like you would normally. As a matter of fact, oil seems to be a lot less work for about the same results.
I’m sure this is just the start of my scone frenzy. I have a can of pumpkin in the cabinet just waiting to get sconed!