Pretty sure we could all use a little comfort right about now. What better way to accomplish that than by opening the windows and baking a yummy spring treat. Better yet, one that isn’t as decadent as it seems!
A little background on scones: a classic British pastry, they are a basic component of the cream tea (or afternoon tea) you see them enjoying on Downton Abbey. Scones differ from biscuits in that they use eggs, as well as being flatter and denser, versus taller and more crumbly.
These gluten-free scones are the perfect blend of comfort food meets spring, with ingedients such as lavender, blueberry and lemon. Pour some Earl Grey tea, cozy up on the couch with these babes and enjoy the moment. Low carb/ gluten-free does not mean you have to cut out life’s lttle pleasures, especially with all of the amazing flour options we have these days!
- if you don’t practice low carb, have only regular flour around, or just want to go for the real deal, these can absolutely be made using all-purpose flour! Just use 1 1/4 cups of all-purpose baking flour instead.
- I would not recommend using only coconut flour as I’ve found it to fall apart when used for baking “denser” treats
- these scones are not keto friendly as they do use raw and powdered sugar
- use two large eggs for even denser, less crumbly scones!
Now, on to the fun part!
Gluten-Free Blueberry Lavender Scones (with a Lemon Glaze!)
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 3 tbsp raw sugar
- 1/2 tsp gluten-free baking powder
- 1/4 tsp sea salt
- 1/4 cup unsweetened almond or oat milk
- 2 tbsp coconut oil (melted)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lavender simple syrup
- 1/2 cup blueberries
- 1 cup powdered sugar
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- zest of 1 lemon
- lemon zest
- dried lavender
- Preheat the oven to 350 degrees F (177 degrees C). Coat a glass baking dish (at least 9″ in diameter) with olive oil.
- In a large bowl, combine dry ingredients: almond flour, coconut flour, raw sugar, sea salt and baking powder.
- In a medium bowl, whisk together the wet ingredients: melted coconut oil, almond or oat milk, vanilla extract, and egg. Fold the wet mixture into the dry ingredients until a nice dough forms. (If it is too dry, add some almond milk by the teaspoon; or if too soft, add a bit more almond flour until the dough is pliable.)
- Fold the blueberries into the dough.
- Place the dough into the baking dish and form a large pancake shape, about an inch thick. Cut into six wedges as you would a pizza, using a knife. Using that same knife and possibly a fork or spoon, move the pieces about an inch apart.
- Bake for 20-22 minutes or until golden.
- While the scones are baking, prepare the glaze. In a small bowl, combine the powdered sugar, lemon juice, vanilla extract and lemon zest and whip with a fork. Let sit.
- When the scones are done baking, let sit for 10 minutes before drizzling on glaze. Let scones and glaze cool completely. Garnish with lemon zest and dried lavender. Enjoy!