Berry Lavender Scones

I slightly modified this recipes from Post Punk Kitchen, and it is spectacular.

Berry Lavender Scones Ingredients:

1 1/4 cups almond milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
1/2 cup sugar, plus extra for sprinkling
1/2 teaspoon salt
1 Tbsp dried lavendar flowers
1/2 cup shortening
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1/2 pint fresh blueberries
1/2 pint fresh blackberries, cut in half if large

Berry Lavendar Scones Preparation:

1. Preheat the oven to 375 F. Lightly grease a baking sheet. Measure out the milk and add the vinegar to it. Set aside to curdle.
2. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles.  Mix in the lavender.
3. Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but DON'T OVERMIX. A couple of dry spots are just fine.  Overmixing causes stuff to be dense. You want these to be fluffy and light.
4. Scoop the scones out on to the baking sheet. Makes 12 scones.
5. Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

Note:  If any of these remain after the first couple hours out of the oven, reheat by popping them in the toaster oven, or back in the over for a few minutes.