1/2 cup unsalted butter or vegan butter spread, chilled and cubed
1/2 cup sugar
2 Tbsp lemon zest
2 tsp dried lavender buds
frosting of your choice; buttercream, whipped cream or coconut cream
Preheat oven to 425 degrees F. and line two greased 8-inch cake pans with parchment paper.
In a small bowl, whisk together the milk, vanilla and eggs and set aside.
In a large mixing bowl, whisk together the flour, baking powder and salt. Rub the chilled butter into the flour mixture using a pastry blender or your hands. The butter should be small pieces no bigger than a pea. Add the sugar, lemon zest and lavender and lightly toss to combine.
Make a well in the center of the dry ingredients and add the coconut milk mixture. Gently bring the dough together using a spatula or your hands. Fold the dough over itself until it comes together but try not to mess with it too much. The less you mess with the dough, the flakier the scones will be.
Split the dough in half and lightly press each piece into one of the parchment lined cake pans. Brush with more coconut milk and sprinkle with turbinado sugar.
Bake scones for 15-20 minutes, until the tops are golden brown. Place on a wire rack to cool completely before assembling the cake.
To assemble, place one scone on a platter and add some frosting or whipped cream. Top with remaining scone then pile on the frosting or whipped cream, blueberries and lemon zest. Enjoy!