I’ve been crushing on baked goods lately and these gluten free Blueberry, Lemon & Lavender Scones are the perfect breakfast treat with my morning coffee.
If you’re looking for a perfectly tender and delicious scone recipe look no further. You’ve found it.
Double that if you’re looking for a gluten free scone recipe.
Let me explain the concept here – when you bite into one of these scones you’ll notice they are pillowy, with bursting blueberries, a zing of lemon and a slight hint of lavender, finished with a little sugar hit from the lemon glaze. Nommmm!
Now, to get that beautiful blueberry burst I recommend fresh blueberries. Frozen berries will taste just as good, but you won’t get that nice ‘pop’ when you take a bite.
For the lemon zest, use super fresh lemons… older lemons lose a bit of that delightful zingy zesty-ness. For the lavender, be sure to purchase culinary grade. Not only is culinary lavender sweeter but it’s sold with the intention of being consumed… unlike lavender purchased for decoration, which is sprayed with all sorts of things to retain color etc. You get it – use culinary lavender! . You’ll find it at specialty stores and online.
Last word on lavender – don’t go crazy with it – the recipe calls for one teaspoon. Don’t add more, because you may regret it. Lavender can taste kind of soapy if too much is used. If you want more of that lavender taste, garnish your scones with a little sprinkle before serving.
Don’t be scared to make gluten free baked goods
I know that gluten free baked goods – that aren’t as hard as a rock – can be difficult to make. However, there is a solution! To assist with reaching that beautiful pillowy scone texture, you will want to seek out a good quality gluten free baking flour. Combining a gluten free flour mix specifically formulated for baking with xanthan gum (which mimics the elasticity and texture of gluten) will help achieve a nice soft dough.
Mix it up
Want to try a different flavor combo? You can use this recipe to do that!
For example, to make Cranberry & Orange Scones just swap the lemon zest and juice for orange, and swap the blueberries for cranberries. To make this a chocolatey treat, leave out the lemon zest and juice, replace with 5 tablespoons of almond milk, and add 3/4 cup of chocolate chips.
I hope you enjoy my favorite scone recipe. Let me know your thoughts in the comments section!Print
Pillowy Blueberry, Lemon & Lavender Scones. Enjoy these scones fresh out of the oven with a cup of coffee for the coziest weekend breakfast ever!
- 1 3/4 cup gluten free baking flour + more for dusting
- 1/3 cup organic raw sugar
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- Pinch of salt
- 1 stick (110 grams or 1/2 cup) cold vegan butter, chopped
- 2 chia eggs (made using 2 tablespoons of ground chia seeds)*
- 3 tablespoons almond milk
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 teaspoon culinary lavender + more for garnish
- 3/4 cup fresh blueberries
- 1/4 cup organic powdered sugar
- 1/2 tablespoon lemon juice
- Preheat the oven to 400F/205C and line a baking tray with parchment paper.
- Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.
- Place flour, sugar, baking powder, xanthan gum and salt into a large bowl, stir to combine.
- Add cold vegan butter or margarine and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.
- Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.
- Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.
- To make the lemon glaze, sift powdered sugar into a small bowl, add lemon juice and whisk until well combined.
- Drizzle the lemon glaze over warm scones and if desired, sprinkle with a little extra culinary lavender.
- *Alternatively you can use ground flax seed to achieve the same result.
- Want to try a different flavor combo? You can use this recipe to do that! For example, to make Cranberry & Orange Scones just swap the lemon zest and juice for orange, and swap the blueberries for cranberries. To make this a chocolatey treat, leave out the lavender, lemon zest and juice, replace with 5 tablespoons of almond milk, and swap the blueberries for chocolate chips.
Keywords: blueberry, lemon, lavender, scones, gluten free, baking