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
Tried this recipe?Let us know how it was!