Dairy Free Lavender Lemon Scones
I am a big fan of freshly bakes scones, but baking is not always at the top of my priority list. However, a few weekends ago I woke up with a craving for a scone and got right into the kitchen to see what ingredients I had on hand. Lavender and lemon is a favorite flavor combination of mine and two ingredients I always have.
This yummy recipe is dairy free and can be made GF by using a gluten free flour mix, hope you enjoy!
INGREDIENTS:
- ½ cup almond milk ( plus 1-2 teaspoons for icing)
- 2 ½ cups flour (a little extra for dusting)
- ½ cup organic cane sugar(sometimes I will do 1/3 cup for a little less sweetness)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 lemon
- 1 drop lavender essential oil
- ½ cup solid coconut oil
- 1 egg
- 1 heaping TBS powdered sugar
INSTRUCTIONS:
- Preheat the oven to 350°F
- Zest and juice the lemon, set aside the zest and 1 tsp of juice. Combine the rest of the lemon juice with 1/2 cup almond milk. (this will allow the almond milk to curdle creating a df substitute for buttermilk)
- In a large bowl, combine the flour, sugar, baking powder, and lavender. Whisk well.
- Add the coconut oil and cut it into the flour mixture until crumbly and there are no large chunks left.
- Add the lemon zest, curdled almond milk, and egg. Fold ingredients until the dough forms.
- Place dough on a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking. Lightly press into a disk shape.
- Cut the dough into 8 triangular pieces and place on cookie sheet.
- Bake for about 20-25 minutes, or until golden brown.
- Make the glaze while waiting for the scones to cool: In a small bowl, combine powdered sugar, 1-2 teaspoons of almond milk, and teaspoon of lemon juice. Whisk until smooth.
- Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes. ENJOY with iced or hot tea 🙂