Ingredients
3 c gf flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp baking soda
12 tbsp vegan butter (cut into chunks, cold)
3/4 c cashew yogurt
1/2 c - 3/4 c almond milk
1 c lilacs
Instructions
Preheat your oven to 425.
In a large mixing bowl, combine the flour, salt, and baking powder, and baking soda.
Cut the cold butter into the flour mixture until there are pea-sized portions.
Add almond milk and cashew yogurt, mixing until moistened.
Gently fold in lilacs.
On a lightly floured surface, form the dough into a rough 8" disk shape and cut dough into 8 equal parts to create "wedges."
Bake 13-16 minutes.
Remove from the oven and let cool for a couple minutes before transferring to wire rack to cool.
* To make lilac sugar, simply add some of the flowers into your sugar and let it infused for about a week. Shift out the flowers, label the sugar, and use within one year.
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