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Gluten-Free Blueberry Lavender Scones (with a Lemon Glaze!)

Start off your spring baking right with these simple and delicious scones perfect for breakfast or dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, British
Servings: 6 scones
Calories: 160kcal
Author: indigoandfern


  • Oven



  • 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!