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!
Dairy Free Lavender Lemon Scones
INGRIDEINTS
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 ices or hot tea :)
xx nichole
