Dairy Free Blueberry Lavender Scones with Glaze
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.
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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
Notes:
- If you need to substitute flours, 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.
- Use fresh blueberries and cold butter.
- Scones can be served at room temperature or reheated in the microwave for 30 seconds.
STORING:
Store leftover cooled scones in an airtight container on the counter for 2 days or in the fridge for up 3-4 days.
Nutrition
Calories: 257kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 401mgPotassium: 31mgFiber: 5gSugar: 13gVitamin A: 7IUVitamin C: 1mgCalcium: 104mgIron: 1mg
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