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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.
– 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
1. Start with preheating your oven to 400 degrees F. Prepare a large baking sheet with parchment paper. 2. 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.
8. 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.
Tips: – 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.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!