Gluten-Free Lavender Lemon Blueberry Scones
Welcome to our first recipe!
Growing up, I was always in the kitchen with my dad and fell in love with cooking from a very young age. I have distinct memories of being around three years old and wanting to help cook dinner, only to be assigned the task of making Kool-Aid. If you know me, then no surprise I was quite frustrated with such a menial assignment.
Fast forward to my didactic year in PA school and I found cooking to be a tremendous stress relief. I completed my first round of the Whole30 during my summer semester and loved the challenge of cooking dairy-free, gluten-free, sugar-free, etc. While I no longer do Whole30, I still find cooking to be an outlet for the day/week’s trials. There’s something about putting on some music and mixing together ingredients that I find very relaxing.
One of the big take-aways that I got from the Whole30 (plus some genetic tests) was that I have sensitivities to gluten, so James and I stick pretty heavily to a gluten-free diet. Most recently, we decided to get into gluten-free baking more regularly (especially breads), instead of buying the GF treats at the grocery store. Neither of us have a big sweet tooth, but we do like to indulge every once in a while, especially when it comes to breakfast sweets.
Ever since we started dating (James had never had banana pancakes before he met me), we have made it a tradition to have a Sunday breakfast/brunch together whenever we can. It’s a time for us to connect and set our intentions for the week. So we especially love baking sweet breakfasts together and pairing them with something savory, like eggs from our chickens!
Here’s a little something sweet and refreshing for your next Sunday bruncg or any-day treat!!
Gluten-Free Lavender Lemon Blueberry Scones
Ingredients for the Scones:
1/2 cup of cold butter, diced into small pieces
2 cups gluten-free all-purpose flour
1 cup coconut flour
3/4 teaspoon xanthan gum
1/3 cup cane sugar
2 tablespoons gluten-free baking powder
zest from one lemon
1-2 tablespoons of culinary lavender
3/4 cup buttermilk (or make your own by adding 1 tablespoon of white vinegar to milk or nut-milk of your choice)
2 large eggs
3 tablespoons milk
1 cup of frozen blueberries
Ingredients for the glaze:
1 cup of powdered (confectioner’s sugar)
2 tablespoons of lemon juice
1/2 teaspoon of vanilla extract
Directions:
Pre-heat oven to 425°F and line a baking pan or dutch oven with parchment paper.
If making your own buttermilk, stir the vinegar with the milk and set aside (5-10 minutes).
Combine flour, xanthan gum, sugar, and lemon zest into a bowl and mix together.
Add in the culinary lavender or grind further with a mortar and pestal before adding to the dry mixture.
Whisk the egg into the buttermilk and add to the dry mixture.
Mix the dough together. You want the mixture to be wet and slightly sticky. If needed, add up to 2 tablespoons of milk, but reserve one tablespoon for the end.
Add in the frozen blueberries.
Roll/pat the dough out onto a floured surface (or directly on a cutting board, like I did), and press until a large disc forms. You want about 2-3 inches in depth, but want the disc to be wide enough to get 8 scones.
Cut the dough until you get 8 triangle pieces.
Arrange on baking sheet or in dutch oven. Brush remaining one tablespoon of milk over the tops of the scones.
Bake for 15-20 minutes.
While scones are baking, mix the powdered sugar, lemon juice, and vanilla extract together.
Remove scones from the oven and let cool. Once scones have cooled fully, drizzle the lemon glaze over the top and enjoy!
If you tried it, let me know what you think!
xx,
Rebekah
