Blueberry Lemon Lavender Scones [Gluten Free]
Sunday before 10 a.m. I had put away my laundry, emptied the dishwasher, made cashew butter, went to SoulCycle, baked these scones and was getting ready to head out the door to get my nails done. To say I am most productive in the morning is the understatement of the year.
I had been craving scones for months. I’m not a big “buy a baked good” person because unless it’s really good and really worth it, there’s a chance it could be totally lackluster and just not worth the calories and carbs. Those scones sitting in the case at Starbucks? Ew.
Then there’s the whole ingredient list of scones… lots of butter. Lots of wheat flour. Lots of sugar. As delicious as those things are, they don’t necessarily make you feel good afterwards. I wanted to make a gluten free version then seriously lighten it up without losing taste.
This month’s Recipe Redux theme was fresh produce. I didn’t have a ton in my fridge (for once) because I’ve been traveling/socializing so much so I haven’t really been cooking quite as much. I did have a huge thing of blueberries that were begging to be baked into something. I started with a cup of blueberries then realized I wanted these to be really filled with blueberries and added another half cup – good choice.The lemon really brings out the blueberry flavor, too. And isn’t anything involving lavender just… fun? If you aren’t gluten free, regular flour should work. I used Davida’s Gluten Free Flour Blend recipe from her e-cookbook and these turned out perfectly
- 2¾ cups gluten free flour blend
- 1½ cup fresh blueberries
- ½ cup unsweetened almond milk
- 1 egg
- ¼ almond milk
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp dried lavender
- 1 tbsp vanilla extract
- zest from ½ lemon
- juice from ½ lemon (about 1 tbsp)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- In a medium bowl, mix flour, baking powder, lavender, cinnamon and salt.
- In a small bowl, mix together almond milk, egg, maple syrup, coconut oil, vanilla extract, lemon zest and lemon juice until will combined.
- Make a well in the dry ingredients and pour in wet ingredients. Mix until just combined.
- Your mixture should still be dough-like. If it isn't, add in more flour a tablespoon at a time until a doughy consistency is reached.
- Fold in blueberries.
- With wet hands, take dough and form into a ball. Place on parchment paper and flatten into a large disk.
- With a large knife, cut the disk into half, then into quarters then into eighths.
- Bake for 25-30 minutes or until tops of cones begin to brown.
- Let cool fully then break apart on cut lines.
- Keep in an airtight container for up to one week.
Looking for more summer produce recipes? Check out the rest of this month’s Recipe Redux Challenge entries below.
Chat with me:
Are you a morning person? When are you most productive? What is your favorite type of baked good?