I can’t share the smells or the taste, but I can share the pictures & the music. Food should be enjoyed with all of your senses — so bake this up and enjoy 🙂
What’s better than a baked good and a cup of coffee in the morning? Not too much. The sweet + rich combination is perfect. It forces you to slow down and enjoy. Scones are a particular treat, at least to me, because I rarely have them. Every time I do I wish that I made them more often. They are moist and hearty, but slightly dry begging for a dunk in your coffee cup or a vanilla-sugar glaze. They’re fancy enough to make the week feel special, but easy enough to actually be able to make.
These scones are gluten-free as always and I am so proud of how they came out! The combo of flours makes for a perfect scone base and my mind is already running with ideas on how else to flavor these. On this day, I chose to use lavender because I had just purchased some at a local Christmas market and was so excited to use it. Lavender seemed like a natural pairing, so I zested that in as well. The result was amazing, especially warm out of the oven with a light glaze.
They are dense but not too dry and certainly not crumbly. The hardest part about gluten-free baking is when baked goods fall apart and rest assured these do not. Double the recipe to make scones for a crowd, and substitute any add-ins your prefer. They are lightly sweet on their own, but the glaze puts them over the top and I definitely suggest it. Whipping up a glaze at home is as simple as combining powdered sugar + milk (I used almond) and it works perfectly here.
Find lavender here. I would not suggest making any substitutions to the recipe base as gluten-free baking is finicky. If you swap out lavender and lemon try and use similar ratios and moisture levels. Let me know if you try them out! xo Karlie
- 1 cup all purpose gluten-free flour
- ¼ cup coconut flour
- ½ Tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 Tbsp cup chilled coconut oil
- ½ cup unsweetened almond milk
- 1 tsp lemon juice (do slowly and check)
- 2 Tbsp maple syrup
- 1 tsp driedlavender
- 1 tsp lemon zest
- 1 tsp vanilla
- ½ cup powdered sugar
- 2 Tbsp almond milk
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Stir together flours, baking powder, baking soda, and salt.
- Cut in the chilled coconut oil until the mixture is crumbly.
- Add the rest of the ingredients and combine well.
- Place the dough on a floured surface and shape into a large circle about 1" thick.
- Carefully transfer to baking sheet, if it falls apart simply use your hands to press it together in delicate areas. Slice into 6 triangles and bake for 14 minutes until golden brown.
- Let them cool completely and combine glaze ingredients in a small bowl, glaze scones.
Freeze up to one month.