Have you ever tasted a lavender scone?
One of the fondest food memories from my childhood was my first encounter with this fragrant breakfast treat. My mother had brought a box home from work one day–a client of hers had made them for her as a gift. Luckily, she shared them with me. I had never experienced anything like them before and will never forget their wonderfully unique flavor.
I’ve yet to see any lavender scones in the bakeshops around my hometown–especially vegan and gluten free versions. Sigh.
To enjoy such a scone, I must make it myself. But, please don’t get me wrong; I am not complaining. Baking these things in my own oven is pretty much the best type of aroma-therapy a girl can ask for. ♥
Lavender Vanilla Bean Scones ~ Vegan & Gluten Free
Ingredients
- 1 1/4 cups (100 g) sorghum flour
- 1/2 cup (75 g) potato starch
- 1/4 cup (30g) brown rice flour
- 1 tsp xanthan gum
- 4 tsp baking powder
- 3 tbsp organic granulated sugar
- 1 1/2 tbsp dried lavender buds
- 5 tbsp vegan margarine
- 1/2 cup almond milk
- 1/4 cup coconut cream
- 1 tsp vanilla bean paste, or 1 tsp freshly scraped vanilla beans
- additional sorghum for dusting
Instructions
- Preheat oven to 400 °F.
- Sift together sorghum flour, potato starch, brown rice flour, xanthan gum, baking powder and sugar.
- Toss in lavender buds to evenly distribute throughout the flour mixture.
- Cut in margarine using a pastry blender or work quickly with your hands.
- In small bowl, whisk together almond milk, coconut cream and vanilla bean paste.
- Stir milk mixture into flours just until well combined. Your dough will be slightly sticky… dust lightly with about 1-2 tbsp sorghum flour just until workable.
- Chill dough briefly in fridge, about 15 minutes.
- Pat dough into a slab about an inch and a half thick onto parchment lined counter-top.
- Cut dough into desired shapes using a cookie cutter or sharp knife, and place scones onto ungreased cookie sheet about 2 inches apart.
- Bake in preheated oven for 12-15 minutes, or until very lightly golden brown.
- Let cool and either eat plain, or drizzle with this simple glaze found here.
- Enjoy!
Cooking time (duration):30
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 6
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I love lavender and definitely need to make these soon!
This look amazing. I will definitely have to try these!!!
…aaaaand! Cue drooling….NOW! They look fantastic, the photos are so great. Total xgfx foodporn :)
Those look so beautiful… I can *almost* smell them! :)
I’ve never had a lavender baked good, but they look so lovely! And I love the scent of lavender.
those just really sound and look fabulous :)
Oooh these look wonderful!! I love the combination of vanilla bean and lavender. So lovely and fragrant. This has reminded me I have a little tin of lavender I bought while in Tasmania over the New Year holidays. Thanks for reminding me!
These scones look delicious and the photo of lavender looks so simple and beautiful…
To answer your question, no, I never had a lavender scone. But now I know I have to have one. Your recipe is on my to-do list!
I’m just imagining the aroma wafting through your kitchen. I love using lavender in desserts. I have no doubt that these scones are incredible. What a perfect addition to a spring brunch menu.
I love lavender scones, or anything lavender actually! I just made some lavender scones too!
They look beautiful.
I want to eat this everyday
Oh goodness. Now I have to buy some lavender as well as rose water. Boy am I behind the times. I’ll just have to make some vanilla ones. They’ll go better with the chocolate covered anniversary marshmallows we’re making today anyway. At least I hope we are – I’m subbing rice syrup for karo and agar for gelatin. I expect we can always use it for pancake syrup if it doesn’t set up. ROFL
And, they look GORGEOUS but I kinda expect that of the perfect priestess of alternative baking.
I just made these and they turned out fantastic! Thanks for a great new recipe to add to my collection.
yay! thank YOU Lisa!
These look delicious! I’ve been looking all over for lavender! I can’t even get it at Whole Foods! Did you order yours online?
I did order mine online! I also can’t find any around where I live… but I love having the stuff around. I got a ton of it for a couple dollars an ounce, and it shipped super fast. I honestly forget where I purchased it from…I know it was a “lavender farm” though :)
mmmmm! I have lavender in my cupboard, just waiting for it to be warm enough outside to warrant Lemon Lavender Sorbet, but now I can make these! Thanks!
Lavender is one of my absolute favorite scents. I’m very scent sensitive (personal care products in particular) but lavender is one that is always soothing. I’ve had it in chocolate but nothing else. These look lovely. I think they might just make it in the Vegan Easter Basket I’m making for my Mom :)
oh, what a wonderful daughter you are! :) I agree, lavender is amazing… soothing, beautiful, and tasty! And perfect with chocolate! <3
I love, love, love lavender! These scones look gorgeous. This is a fantastic recipe to welcome spring. Thanks!
Oh – I love your website! I found it a while ago, but I’ve not been able to come back for a while Allyson.
Oh…they are beautiful! I just did a search through my google reader for lavender scones (had a craving and an abundance of the fresh, heady stuff growing in my garden) and yours are the ONLY ones that popped up. Must not be too typical a scone flavor.
Your recipe looks delicious – it’s on my “to make” list. :)
Oh my gosh, these look like they’d be so great with afternoon tea. Lovely!!
Could one use the lavender that grows in one’s garden?
of course! that would be preferable, actually. :)
Nice website! Greetings from Glory Foods.
Hi,
I found your recipe by googling “vegan lavender scones,” and they look amazing. I was going to try Isa Moskowitz’s marionberry lavender scone recipe.. but I really like the idea of something more simplistic… like just vegan + lavender! Anyways! My question is about coconut cream.. could I just use the thick part of a can of coconut milk, or should I buy a can specifically marked “coconut cream” ?
Hi Desiree,
Mmmm, Isa Moskowitz’s recipe sounds delicious! Yes, just use the thickest part of a can of coconut milk. I tend to call it just “coconut cream”, but that doesn’t always translate so well for others. Sorry for the confusion on that!
<3
Thanks! And whoops I meant “something simple like **vanilla + lavender.”
Hmm.. now I’m wondering if I’ll be able to find vanilla bean/paste. Would vanilla extract compromise the flavor quite a bit? Would it even work?
yes!! vanilla extract works fine.. i just like the flecks of the bean. :)
So it was my first stab at gluten-free baking and I thought I’d say they were awesome! Looking forward to trying your other recipes!!
fabulous, Desiree! So glad to hear!! <3