Tender, moist, scantly sweet, and laced with lavender and fresh lemon, these scones are quick to mix up for a brunch, serve with coffee or tea, or enjoy for a much deserved afternoon pick-me-up-and-send-me-to-the-moon-moment!
Lemon Lavender Scones
And did I mention that these little lovelies are also VERY allergy friendly? Oh yes. NO gluten. NO grains. NO dairy. *Minimal sugar, NO eggs. (but you can use dairy, or eggs if you'd like).
And no... they will not taste like dog biscuits! I promise.
* if you choose to add the lemon icing to the top of your scones, (which I do recommend), they use a little powdered sugar. But even without the lemon icing they’re fabulous!
1 3/4 cups almond flour
3 Tbs. coconut flour (+ 2 Tbs. for on the cookie sheet)
1/2 tsp. baking soda
1/4 tsp. sea salt
2 Tbs. Almond, coconut or other nut milk of your choice. (*or you may use cow milk)
2 tsp. dried lavender (be sure it’s food grade or that you’ve grown it yourself and know there aren't any weird chemicals that it was treated with)
1/4 cup honey
1 1/2 Tbs. ground flax + 3 Tbs. water + 1/8 tsp. baking soda (*or use 1 large free range egg)
1 Tbs. fresh lemon juice
1 tsp. vanilla extract
zest of 1 lemon
3 Tbs. cold coconut oil, (not melted)
Here we go:
- Preheat oven to 350*
- Mix all the dry ingredients with a whisk, combining them well.
- Add the wet ingredients. I used a large wooden spoon but use a mixer with paddle if you prefer.
- You can use a large egg, or as in this example, I'm making these egg free, for my friend Leslie. ^__^ I mix in a small bowl 1 + 1/2 Tbs. ground flax, 3 Tbs. water and 1/8 tsp. baking soda.
Fresh lemon zest is my favorite thing ever.
- Cut in cold coconut oil with pastry cutter. Mine didn’t ever get crumbly like traditional biscuits I've made in the past, with the “pea sized bits”, but you should still see little bits of the coconut oil throughout your dough. It won't be completely incorporated into the flour mix. (*alternatively you could do this in a food processor)
- Dust a parchment paper covered cookie sheet with a tablespoon or two of coconut flour. Gather your dough together into a ball and place on flour, then turn it over.
- Pat it out into a flat circle but still about 1 inch thick. Mine measured about 6 1/2” across.
- Cut it into wedges using a bench scraper or large knife, dusted with coconut flour. I cut mine into 12 wedges.
- Carefully rearrange the wedges, leaving an inch or so between.
- I chose to brush the tops with a tiny bit more coconut milk, then I even sprinkled with a little bit of coconut “sugar” - totally optional. If you want this to be totally refined-sugar-free, do this and skip the icing.
- Bake for 18-22 minutes. My oven bakes a little slow so it took mine closer to the 22 minutes, but start checking sooner… your oven may bake hotter.
- Remove right away & cool on racks.
*If you want to add a lemon icing, in a small bowl, mix up 2-3 Tbs. fresh lemon juice with about 1 cup of powdered sugar., using a whisk, adding a little more sugar if needed, to create a thick, but still pourable glaze. Drizzle it across the baked scones, while they’re on the cooling rack.
** Note the difference in the last 2 pictures of lemon iced scones . The pic in the middle shows a more patient me. The scones had a chance to cool for at least 10 minutes before I drizzled the icing on them. The pic on the right shows a less patient me. I pulled them from the oven and needed to leave the house like NOW, so I iced them while they were still hot. Just not as pretty, right? :/
But... pretty or not, they tasted amazing! And this morning I consumed the left over scone with my coffee. Next day and still moist and delicious.
Let me know how yours go!