lemon lavender scones
Grain-Free Lemon Lavender Scones with Lavender Glaze
There is something incredibly intentional about the pairing of lemon and lavender. It’s bright yet calming, sophisticated yet simple. These scones have quickly become a staple in my kitchen for spring brunches—or honestly, just for those quiet Tuesday mornings when you need something that feels a bit special.
Achieving a true “scone” texture without grains can be tricky, but the blend of almond, tapioca, and coconut flour here creates a crumb that is golden on the outside and soft on the inside.
The Floral Secret
If you’ve never baked with lavender before, these are the perfect introduction. The key is using a high-quality lavender extract for the dough and finishing the glaze with a sprinkle of culinary lavender buds. It provides a floral aroma that complements the tart lemon zest without ever feeling “soapy.”
Lemon lavender scones
Ingredients
Ingredients
For the Scones:
- 3/4 cup Almond flour
- 3/4 cup Tapioca starch
- 1/3 cup Coconut flour
- 1/2 cup Granulated sugar, or preferred alternative
- 1/2 cup Non-hydrogenated palm oil shortening or refined coconut oil, softened
- 1 egg + 1 yolk
- Lemon zest of 1 fresh lemon
- 1 tsp Violet lavender extract
- 1/4 cup Full-fat coconut milk
For the Lavender Glaze:
- 3 tbsp Coconut butter, softened
- 1/3 cup Full-fat coconut milk
- 1 tsp Violet lavender extract
- 1 tsp Fresh lemon juice
- 1/4 cup Maple syrup or powdered sugar
- 2 tsp Culinary lavender, for topping
Instructions
- Prep: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Mix Dry: In a large bowl, whisk together the flours, salt, baking powder, and sugar.
- Cut in Fat: Using a fork, cut the shortening or coconut oil into the flour mixture until it forms small, pea-sized crumbs.
- Incorporate Wet: Add the egg, egg yolk, coconut milk, and lavender extract. Combine thoroughly until a dough forms.
- Chill: Form the dough into a ball. Place it on a piece of parchment paper sprinkled with a little extra tapioca starch. Flatten into a disc shape and chill in the freezer for 10 minutes (this is the secret to the flaky texture!).
- Shape: Brush the top with a little extra coconut milk or an egg wash. Cut the disc into 8 even triangles.
- Bake: Space the triangles out on your baking sheet. Bake for 15 minutes, or until the edges are light golden brown and the tops feel set.
- Glaze: While the scones cool for about 5 minutes, whisk your glaze ingredients in a small bowl until you reach a “flood” consistency.
- Finish: Spoon the glaze over each scone and immediately sprinkle with culinary lavender. Let them set and enjoy
