Lemon Lavender Scones: A Gluten Free Delight for Your Tea Table
Ah, scones! They are the quintessential tea-time treat, and when you add the zesty brightness of lemon and the subtle floral notes of lavender, you elevate them to a whole new level of deliciousness. These gluten-free Lemon Lavender Scones are not only a delight to taste but also a feast for the eyes, perfect for a spring brunch, a fancy tea party, or any special occasion that calls for a touch of elegance.
Jump to RecipeThe Magic of Lemon and Lavender
The combination of lemon and lavender in these scones creates a harmonious blend of citrusy zing and soothing floral undertones. The lemon zest infuses a fresh, tangy flavor, while the culinary lavender adds a hint of sophisticated aroma that transports you to a serene, sun-drenched garden.
The Gluten-Free Wonder
Using an all-purpose gluten-free flour blend like Bob’s Red Mill 1 to 1 makes these scones accessible to everyone. The beauty of this recipe lies in its ability to produce scones that are just as delightful and satisfying as their gluten-containing counterparts.
Crafting the Perfect Scone
The process of making these scones is a delightful journey in itself. Grinding the sugar with lavender in a food processor not only distributes the lavender flavor beautifully but also infuses the sugar with its essence. When you cut in the cold butter, it creates those flaky layers that are the hallmark of a perfect scone. The dough, a little crumbly yet cohesive, is then shaped into a disk and cut into elegant triangles.
British Scones vs. American Scones
The 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!
Serving and Savoring
Imagine serving these scones at your next brunch or tea gathering. The aroma of lemon and lavender wafting through the air, the scones sitting pretty on a delicate china plate – they’re sure to be the centerpiece of your table. Pair them with your favorite tea, maybe a Darjeeling or Earl Grey, and you’ve got a match made in heaven.
A Treat Best Enjoyed Fresh
These scones are best enjoyed fresh, ideally within a day or two of baking. They’re a wonderful way to show your guests or family how much you care, offering them a treat that’s both gourmet and inclusive. So, preheat your oven, get your baking sheet ready, and start baking these gluten free scones!
Love lemon and lavender like me? Try my other recipes with this fabulous combination!
- Lemon Lavender Roasted Chicken
- Gluten-Free Mini Tarts with Lemon Lavender Curd
- The Legendary Gluten Free Lemon Lavender Cake from Ginger & Fox Bake Shop
Did you make this gluten free scone recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Gluten-Free Lemon Lavender Scones
Equipment
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
- Preheat oven to 425 degrees (F) and line baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake for 14-16 minutes, or until the scones are lightly golden brown.
- Remove from oven and leave on the pan to cool completely.
- 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.
- Scones can be kept at room temperature and are best if eaten within a day or two.
Nutrition
Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you!
This is a great recipe, It will definitely be great to eat and i will try it soon. All of your recipes have been great and the website is well arranged. I also have a recipe related website https://www.christinebailey.co.uk/ and i run a Lean & Nourish Club: https://www.christinebailey.co.uk/product/lean-nourish-for-life/.
I’ll be glad if you visit it. Thanks for such a beautiful recipe.
Cam I make these in advance and freeze once on baking sheet and then bake from frozen?
Hi Jamie – that should work!