Gluten-Free Lemon Lavender Scones

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Gluten-Free Lemon Lavender Scones

Gluten Free Lemon Lavender Scones | Jump to Recipe

Lemon and lavender have a natural affinity, a balance of tart and floral, but not overly so (if too much lavender is added to baked goods they end up tasting like soap). These gluten-free lemon lavender scones would be perfect at an afternoon tea, baby or bridal showers, or spring holiday brunch. Or make them to perk yourself up midweek, because things are hard right now and sweets make everything better. Right?

BRITISH VS. AMERICAN SCONES

thing about scones is that they are a bit controversial (especially gluten-free scones). Apparently, there are differences between American scones and British scones. According to Cooks Illustrated, in the UK, there is a lower butter to flour ratio in their scones, presumably because they like to slather butter and jam on top. American scones, on the other hand, are more like a sweet biscuit — delicious, but not a “real” scone, saith the traditionalists.

Fans of Larry David saw scones become the focus of a huge feud with coffee shop owner Mocha Joe in the latest season. Larry accused Mocha Joe of making scones that were a “little soft” and tasted too much like a muffin. When Mocha Joe noted that scones should be fresh, Larry maintained that they should be “fresh hard.” In typical Larry David fashion, the argument escalated to outrageous proportions and Larry ended up opening a “revenge” coffee shop just next door where he could serve his preferred hard scones.

I will tell you that I like my scones somewhere in the middle, and my scone recipe reflects that. These lemon lavender scones have a lightness to them with a delicate, but not overly soft crumb. The exterior of the scones provides a good amount of crunch. It’s sturdy enough to smear with butter or curd, but definitely not dry. And the lemony glaze is to die for.

While this is a recipe for gluten-free lemon lavender scones, it is very adaptable. Don’t like lavender? Leave it out. If you want orange and dark chocolate, swap the lemon zest for orange zest and add dark chocolate chunks. You get the idea.

How do you like your scones? Do tell! If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!

Love lemon and lavender like me? Try my other recipes with this fabulous combination!

 

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Gluten-Free Lemon Lavender Scones
 
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These scones are bright with lemon and have subtle floral notes. They would be perfect at brunch, tea or on a special occasion buffet spread (think showers and spring holidays).
Author:
Serves: 6
Ingredients
  • 1½ cups of all-purpose gluten-free flour blend (I like Bob's Red Mill 1 to 1)
  • ¼ cup sugar, plus more for sprinkling if desired
  • 1 tablespoon culinary lavender
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it - Bob's does)
  • Zest from one lemon
  • ½ teaspoon sea salt
  • 6 tablespoons cold butter, cubed
  • 2 cold eggs
  • 2 tablespoons of heavy cream, plus more for brushing
For the glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice (about one lemon)
  • pinch of salt
Instructions
  1. Preheat oven to 425 degrees (F) and line baking sheet with parchment paper.
  2. Put sugar and lavender in a food processor fitted with a steel blade attachment and pulse 10 times until the lavender is ground up. Pour the sugar through a sieve into a bowl and return to the food processor. Discard the lavender husks left behind. Add the flour, baking powder, lemon zest, xanthan if using, and salt and pulse to combine. Add the butter and pulse until it is roughly the size of peas.
  3. Whisk the eggs and heavy cream together in a bowl. Add to the food processor and pulse just until everything comes together. It should be a little crumbly still.
  4. Pour mixture out onto the prepared baking sheet and pat into a disk that is about 1½ inches thick. Cut into 6 triangles and using a spatula, evenly space the scones on the baking sheet. Brush each scone with heavy cream and sprinkle with additional sugar if desired.
  5. Bake for 14-16 minutes, or until the scones are lightly golden brown.
  6. Remove from oven and leave on the pan to cool completely.
  7. Make the glaze. Whisk the powdered sugar, lemon juice and salt together in a bowl. It should be thin enough to pour from a spoon but not too runny. Pour the glaze into a sandwich bag and seal. Snip off one corner and drizzle glaze over scones. Garnish with some more lavender if desired.
  8. Scones can be kept at room temperature and are best if eaten within a day or two.

 

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