Dairy Free Blueberry Lavender Scones with Glaze
Warm blueberry scones are perfect on any day. So definitely need to try out my Dairy Free Blueberry Lavender Scones with Glaze. This flavor combo is amazing with the fragrant lavender syrup and juicy fresh blueberries.
Whether you want to bake these tender home-baked scones on Mother’s Day or your next bunch celebration, you won’t be disappointed! This blueberry lavender scones recipe is not only dairy free, it’s gluten free as well. Perfect for anyone with food allergies.
Why this recipe works
- Adding the lavender syrup to this delicious scone gives a little twist.
- Warm scones are great by themselves or serve it as a side dish to any of your favorite breakfast foods.
- These scones are made with minimal sugar and the glaze is optional.
- Scones can be enjoyed as an afternoon snack or light breakfast.
- With summer fruit around the corner, this is a tasty recipe if you are a fan of lavender.
Check out these other delicious and easy blueberry recipes: Vegan Blueberry Banana Muffins and Blueberry Buckwheat Muffins.
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Ingredients
Almond flour. Almond flour gives a nice thick yet soft texture to baked goods.
Tapioca flour. Tapioca flour adds a bit of light texture.
Coconut flour.
Xantham gum. This works as a thickening agent for gluten baking.
Brown sugar.
Baking powder.
Baking soda.
Fine sea salt.
Dairy free butter. Keep the dairy free butter cold and cut into small cubes.
Vanilla almond milk. You will need this for the scone dough and the glaze.
Fresh blueberries.
Lavender syrup. The floral hint make this recipe amazing.
Maple syrup.
Powdered sugar.
How to make Lavender Blueberry Scones
- Start with preheating your oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
- In a large bowl, add the flours, brown sugar, baking powder, baking soda and the salt. Gently whisk to combine.
3. Add in the cold butter and with your fingers or a pastry blender, cut the butter in the flours until it resembles coarse meal. With a rubber spatula, fold in the blueberries.
4. Add in the almond milk, lavender syrup and maple syrup. Combine until moist.
5. Place the scone dough on a lightly floured surface and knead about 3-4 times. Place the dough on the lined baking sheet and form into about a 6 or 7 inch large circle. Using a bench scraper, sharp knife or other pastry cutter, indent the dough into 8 equal portions (wedges) but not cutting all the way through.
6. Bake for 25 minutes or until golden brown. Let cool.
7. In a separate bowl, make the glaze by adding 1/2 of the powdered sugar into a small bowl and add the almond milk.
Whisk until combined then add the remaining sugar. Pour over the scone wedges. Store leftover cooled scones in an airtight container on the counter for 2 days or in the fridge for up 3-4 days.
Helpful tips for these dairy free blueberry lavender scones
- When recipe testing, I used 1 cup tapioca flour at first and 1/2 almond flour and 1/2 coconut flour. While this flour mixture tasted good, it had a chewy texture to it because of the tapioca flour. If you need to substitute, I suggest using gluten all purpose flour or all almond flour.
- A rolling pin helps spead out the dough ball.
- If the glaze isn’t runny enough, add a touch more almond milk. You can also enjoy these scones without the glaze if you are wanting to lower your carbs.
- Use fresh blueberries and cold butter. I use the Country Crock Plant Based Butter with Olive Oil. I also like Earth Balance Vegan Butter but Country Crock comes in sticks making it easier fo baking.
- Scones can be served at room temperature or reheated in the microwave for 30 seconds.
Serving suggestions
Try adding a touch of lemon zest to the glaze.
You can make this recipe without the lavender or use culinary lavender.
If dairy isn’t an issue for you, you can replace almond milk with regular milk or heavy cream.
Garnish the top of each scones with dried flowers.
Recipe inspiration
This recipe is inspired by a Maple Date Scone recipe I learned from Cooking Light where they use minimal sugar. My twist is the blueberry lavender flavor combination and also making this recipe both dairy free and gluten free. I hope you enjoy this recipe!
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Dairy Free Blueberry Lavender Scones with Glaze
Equipment
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 3/4 teaspoon xantham gum
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup dairy free butter
- 1/2 cup vanilla almond milk
- 3/4 cup fresh blueberries
- 2 tablespoons lavender syrup
- 1 tablespoon maple syrup
Easy Scone Glaze
- 2/3 cup powdered sugar
- 1 tablespoons vanilla almond milk
Instructions
- Start with preheating your oven to 400 degrees F. In a large mixing bowl, add the flours, brown sugar, baking powder, baking sida and the salt. Gently whisk to combine.
- Add in the butter and with your fingers or a pastry blender, cut the butter in the flours until it resembles coarse meal. Fold in the blueberries. Add in the almond milk, lavender syrup and maple syrup. Combine until moist.
- Place the scone dough on a lightly floured surface and knead about 3-4 times. Place the dough a lined baking sheet and form into about a 6 inch circle. Indent the dough into 8 wedges but not cutting all the way through.
- Bake for 25 minutes or until golden brown. Remove form the hot oven and let them cool.
- Make the glaze- add 1/2 of the powdered sugar into a small bowl and add the almond milk. Whisk until combined then add the remaining sugar. Pour over the scones.
Video
Notes
Nutrition
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