Blueberry, Lemon & Lavender Scones

This is my favorite gluten free scone recipe! Not only do the scones turn out tender and ‘buttery’ but it’s also easy to adapt when you feel like changing up the flavor combination.

Enjoy these scones fresh out of the oven with a cup of coffee for the coziest weekend breakfast ever!

Makes 8 scones

Ingredients
1 3/4 cup gluten free baking flour + more for dusting
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons xanthan gum
Pinch of salt
1 stick / 110 grams of cold vegan butter or margarine, chopped
2 chia eggs (made using 2 tablespoons of ground chia seeds)*
3 tablespoons almond milk
1 teaspoon vanilla extract
Zest of one lemon
2 tablespoons lemon juice
1 teaspoons of culinary lavender + more for garnish
3/4 cup fresh blueberries

Lemon glaze
1 cup organic powdered sugar
1.5 tablespoons lemon juice

Instructions
1. Preheat the oven to 400F/205C and line a baking tray with parchment paper.

2. Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.

3. Place flour, sugar, baking powder, xanthan gum and salt into a large bowl, stir to combine.

4. Add cold vegan butter or margarine and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

5. Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

6. Bake for 15 to 20 minutes or until a skewer inserted into the scone comes out clean. Allow to rest for 10 minutes and then drizzle with lemon glaze. Enjoy while warm.

7. To make the lemon glaze, sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Drizzle glaze over scones and if desired, sprinkle with a little extra lavender.

*alternatively you can use ground flax seed to achieve the same result.

Mix in notes
This recipe is super easy to adapt to your taste! All you have to do, for example to make Cranberry & Orange Scones, is to swap the lemon zest and juice for orange and swap the blueberries for cranberries, or you could leave out the lemon zest and juice (use 5 tablespoons of almond milk instead) and add 3/4 cup of chocolate chips.

I hope you enjoy these tasty scones as much as I did. If you decide to make this recipe, take a photo and post it on instagram, please tag your photo with #rachelsteenland as I’d love to see your recreation and I may even share your photo on my feed, insta stories or newsletter (crediting you, of course)! Love, Rachel xx

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