We’ve been crushing on baked goods lately and these gluten-free Blueberry, Lemon & Lavender Scones are the perfect breakfast treat. If you need a perfectly tender and delicious scone recipe, look no further – you’ve found it! Also, these scones are not just delicious – they’re also vegan and gluten-free 😃!
Let me explain the concept here – when you bite into one of these scones you’ll notice they are pillowy, with bursting blueberries, a zing of lemon and a slight hint of lavender, finished with a little sugar hit from the lemon glaze. Yum!
To get that beautiful berry burst in these scones I recommend fresh blueberries. Frozen berries will taste just as good, but you won’t get that nice ‘pop’ when you take a bite. For the lemon zest, use super fresh lemons… older lemons lose a bit of that delightful zingy zesty-ness.
Lavender is a beautiful flower that pairs well with blueberries, but be sure to purchase culinary grade for these scones. Not only is culinary lavender sweeter but it’s sold with the intention of being consumed … unlike lavender purchased for decoration, which is sprayed with all sorts of things to retain color, etc. You get it – use culinary lavender! You’ll find it at specialty stores and online.
The last word on lavender – don’t go crazy with it! The recipe calls for one teaspoon. Be careful not to add more, because you may regret it. Lavender can taste soapy if too much is used. If you want more of that lavender taste, garnish your scones with a little sprinkle before serving.
Don’t be Scared to Bake Gluten-Free
We know that gluten-free baked goods (that aren’t as hard as a rock) can be difficult to make. However, there is a solution! To get that pillowy texture in these blueberry scones, seek out a good quality gluten-free flour. You can also combine this with xanthan gum (which mimics the elasticity and texture of gluten) to achieve a nice soft dough. However, not all people react well to xantham gum, so use your judgment 😉.
Permission to Mix it Up!
Want to try a different flavor combo? You can do that!
For example, make Cranberry & Orange Scones by swapping the lemon zest and juice for orange, and the blueberries for cranberries. To make a chocolatey treat, leave out the zest and juice, and replace them with 5 tablespoons of almond milk and 3/4 cup of chocolate chips.
We hope you enjoy our favorite scone recipe.
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the Plant Riot even better!
If you’re looking for more gluten-free scones, why not check out our Cranberry Rosemary version?Print
Blueberry Scones with Lemon + Lavender
Delicious blueberry scones baced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!
- Prep Time: 20 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 35 to 40 minutes
- Yield: 8 scones 1x
- 2 flax eggs (made using 2 tablespoons of ground flax seeds mixed with six tablespoons of water)
- 1 3/4 cup gluten-free baking flour + more for dusting
- 1/3 cup organic raw sugar
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum (optional)
- Pinch of salt
- 1 stick (4oz / 113 grams) cold vegan butter, chopped
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 teaspoon culinary lavender (if you’re not a fan of lavender, feel free to leave out!)
- 3/4 cup fresh blueberries
- 1/4 cup organic powdered sugar
- 1/2 tablespoon lemon juice
- 1/4 to 1/2 teaspoon culinary lavender
- Preheat the oven to 400F/205C and line a baking tray with parchment paper.
- Prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes.
- Place flour, sugar, baking powder, xanthan gum (if using) and salt into a large bowl, stir to combine.
- Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.
- Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.
- Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.
- While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
Keywords: blueberry scones with lemon and lavender, blueberry scones, blueberry lemon scones, vegan scones, gluten-free scones, the plant riot
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