Thug Kitchen's Blueberry Scones

September 23, 2017

When I first thought about going vegan, I picked up Thug Kitchen's first official cookbook. It's hilariously written, and has delicious, easy recipes. This basic scone recipe is super versatile. Add whatever fruit or nuts you have in the kitchen!


This recipe is for Blueberry Walnut Lavender Scones. And they are DELICIOUS! Scones are like the breakfast carb of the untalented baker. You really can't mess these up. And since Dad is lavender OBSESSED from the time he spent in the south of France, we always have a surplus of the fragrant blooms. We served our scones with berry chia seed jam (recipe coming soon), and a little vegan butter.






Blueberry Walnut Lavender Scones



2 3/4 C whole wheat pastry flour (we didn't have this, so used unbleached flour)

1 Tbsp baking powder

3 Tbsp white sugar

1 Tbsp brown sugar

1/4 tsp salt

1/4 C refined coconut oil

2 tsp dried lavender

1 1/4 C plain almond milk, plus more for brushing

1 tsp vanilla extract

3/4 C fresh or frozen blueberries

1/2 C chopped walnuts


1. Preheat oven to 425. Spray baking sheet with cooking spray or line with parchment paper or foil.

2. In a large bowl, mix together flour, baking powder, brown and white sugar, and salt. Cut oil into mix until it looks grainy without any big chunks.

3. Stir in the lavender.

4. Make a well in the center of the mix, and pour in almond milk and vanilla extract. Mix together until almost combined. Add blueberries and walnuts. Mix only until combined.

5. Scoop out 1/4 C amounts onto your baking sheet. Brush with almond milk and sprinkle a bit of sugar on top. Bake for about 12-15 minutes. Bottoms should get a bit golden. Eat one while they're hot!














Enjoy. Thank you, Thug Kitchen, for your inspiring and irreverent recipes.



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