Gluten-Free Lavender Scones
The flowers are blooming, the sun is shining, and all you want to do is sit on your porch and enjoy the fresh air. Make your day even better with these delectable lemon lavender poppy seed scones! The flavors come together nicely into a sweet pastry drizzled in raw honey that you can dunk in your favorite tea.
As always, you have the option to customize this recipe to your specific dietary needs. But this recipe is primarily dairy and refined sugar-free. It makes for a lighter pastry that won’t give you a sugar rush, and I honestly can’t taste the difference! So let’s get into the good stuff and decide how to make your favorite scone recipe.
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The Secret Ingredient Behind Delicious Dairy-Free Scones
The lemon juice in this scone recipe is super important. It’s what helps create a great dairy-free pastry! A typical scone recipe will involve buttermilk or some kind of heavy cream. If you take that out, the scones will be very dry and crumbly.
Luckily, there’s a great alternative that’s still healthy! Curdled almond milk is a great substitute for buttermilk because it has a similar consistency. And the acidity of lemon juice will make the almond milk curdle up pretty fast.
You can make any kind of lemon scone dairy-free! There’s honey lemon scones, lemon poppy seed scones, the list goes on. In fact, if you’re not feeling the lavender, you can easily make this a lemon poppyseed scone recipe instead!
But I’m not going to sit here and say that lemon is the end-all ingredient for dairy-free scones. Full fat coconut cream is another great alternative to dairy-free scones. And no, every scone you make with coconut cream will not taste like coconut. Canned coconut cream actually has a very subtle, muted flavor that can easily be overpowered.
Now that we know how easy it is to make a dairy-free scone, let’s get into some slightly more customized options, which includes gluten and sugar.
Decide on Your Level of Gluten and Sugar-Free Scones
These are obviously hot button ingredients for some people, which is why I want to give you the freedom to pick what’s best for you and your diet. With that said, I don’t want you to feel like you have to go the healthiest route because I’m all high and mighty and told you to!
Everyone’s needs are different and unique. And I think that recipes shouldn’t be followed completely to a T, unless it’s a super complicated and finicky recipe. But we’re not dealing with anything too intense on here.
I’m saying this because gluten has become a major diet concern in this day and age. But it’s not something we should be concerned too much with in the first place. Unless you have celiac disease, you shouldn’t be eating completely gluten-free, because your body needs those nutrients from wheat! Just because something is gluten-free, doesn’t mean it’s healthy.
This certainly doesn’t mean that it’s okay to eat Wonder Bread! Try to get whole, unprocessed grains that are currently available to you. This might mean splurging a bit more on better bread and pasta, which results in using less of these things. And that’s okay! Switching to healthier whole grain options is a great catalyst for incorporating more fruits and veggies into your diet.
Make Better Sugar-Free Scones!
With that said, you can always make this lemon lavender poppy seed scone recipe with white flour and sugar. But there are better options that will actually nourish your body instead of damage it. So if you’re not into gluten-free almond flour, that’s fine! But try whole wheat or unbleached flour instead and see what happens.
The same goes for sugar. You could use white granulated sugar, or go to the other end of the spectrum and make this scone recipe refined sugar-free. A great replacement for white sugar is raw, unfiltered honey or pure maple syrup! You can use either one, depending on the desired flavor. Honey has a milder, less robust flavor than maple syrup, so we’re going with that in today’s recipe.
I love to use honey in baking recipes because it tastes just as if you added sugar, but it’s easier for your body to digest because it comes from nature. Not to mention that it’s not as obnoxiously sweet as white sugar. I’m pretty sensitive to sweet flavors, so I really appreciate that in my food. I even use honey in my Greek yogurt blueberry muffins and they taste amazing!
If you’re looking for a nice middle ground between honey and white sugar, I got you! Give coconut sugar a try next time you bake something and see how you like it. Coconut sugar is a great granulated sugar replacement because it’s lower on the glycemic index, which means less of a blood sugar spike and crash later. I love sprinkling it on top of my muffins for some added sweetness!
One thing to note about coconut sugar is how you measure it in this recipe, or any baking recipe for that matter. If you decide to use a sugar, double the amount of honey I listed below. So you would need ½ cup white or coconut sugar instead of ¼ cup honey. That’s how cooking with honey or maple syrup as a sweeter works. It typically takes half the amount of sugar you would need.
You Can’t Forget the Most Important Ingredient: Lavender!
You may be wondering “Where the heck can I get food grade lavender??” You can always get some online! Or you can see what’s local and support a small business. You might be surprised with what your area has to offer!
The botanical gardens in my area throw a lavender festival every year, and I always go to stock up on plants, local products, and some food grade lavender! Take a look at your area and see if there are any markets you could find some local homemade products. It feels so good to give back to the community!
And yes, lavender tastes just like it smells. Eating lavender has the same, if not better, calming effects when eaten whole rather than smelled. So these scones might help take the edge off your mood at the end of the day, which is a huge plus.
You can put lavender in just about anything! My personal favorite is lavender ice cream. There’s a little ice cream shop in the mountains that we visit every year where they serve lavender ice cream, and I literally dream about it every summer! It’s a lovely purple color with the little lavender buds, just like these scones.
Thank you for indulging me on my lavender daydream haha! Let’s get cooking and make your own lavender fantasy!
How to Make Lemon Lavender Poppy Seed Scones
Go ahead and choose a flour and sugar that you think works best for you. If you’re using almond flour, I’ve got some extra baking tips on that. I went full health nut in this particular recipe and used almond flour with honey, and they turned out great!
Although I personally prefer to make this with whole wheat flour because it’s easier to mold. Each choice has its pros and cons, so to each their own!
To Make the Scones:
You will need:
- Zest and juice of one lemon
- ½ cup almond milk
- 2 ½ cups almond flour or flour of choice
- 1 tbsp baking powder
- ½ teaspoon mineral salt
- 2 tbsp poppyseeds
- 1 tbsp food-grade lavender buds
- ¼ cup raw, unfiltered honey
- ½ cup coconut oil at room temperature
- 1 egg
- Preheat over to 350 degrees Fahrenheit. Zest your lemon and set aside.
- Squeeze the lemon juice into a small bowl and add the almond milk. Give the mixture about 5-10 minutes to curdle properly. It should look like this:
- Combine all the dry ingredients in a large bowl: Almond flour, baking powder, salt, poppyseeds, and lavender buds.
- Add the coconut oil to the flour mixture and combine with a fork or your hands until a crumbly texture forms. Make sure there aren’t any large chunks!
- Add the wet ingredients to the flour and coconut oil mixture: Lemon zest, curdled milk mixture, honey, and egg. Mix evenly without over mixing to preserve the lavender buds.
- If you are baking with almond flour, place the bowl in the fridge for about 20 minutes to firm it up. This will make it much easier to shape!
- Transfer the dough to a lightly floured surface and form it into a slightly flattened circle, like I did below:
- Cut the dough into eight equal triangles and transfer to a prepared baking sheet. Bake for 25 minutes, or until golden brown.
To Make the Glaze:
Now, if you’re looking to go completely refined sugar-free with these babies, I recommend sticking with the honey and use that as a nice glaze. I’m not the biggest fan of powdered sugar in general because I always get a massive headache when I eat it, so using honey instead tasted fantastic!
If you’re feeling lazy and don’t want to go to the hassle of making your own glaze, just slap some honey on it. The taste really complemented and brought out every single flavor!
If you want to make your own glaze, just combine one cup of powdered sugar and 2 teaspoons lemon juice. Trust me when I say that the lemon flavor on top of the lemon lavender scone will make your taste buds do a happy dance!
My Reaction and Final Thoughts on These Lemon Lavender Poppy Seed Scones
These little pastries are one of my favorite things to make in the spring and summer time! Lavender is one of my favorite herbs, and I’m glad to bring it into the kitchen. I love that it tastes exactly the way it smells and provides a sweet yet invigorating flavor.
I’ll admit that it was my first time using almond flour in this recipe, so I was a bit nervous. The mixture came together nicely, but forming the scones was a bit stressful. The dough was so wet and sticky, and I realized it was supposed to be that way. So with a bit of Googling I learned the tip of sticking it in the fridge to let it harden a bit. After that, they came together just fine!
I think I’ll stick to using whole wheat flour when I make these lemon lavender poppy seed scones in the future, simply because I don’t need to be using almond flour in all my baking. I don’t have celiac disease, and I don’t allow any refined carbs in the house. Having a scone like this every once in a while will not ruin my health at all.
These gluten-free lavender scones make a great conversation piece at parties, or you can simply treat yourself at home! I even made these for my mom’s birthday last year and she loved them! They make great gifts that present a nice gesture without going over the top. So go find some food grade lavender, and make your own spring pastry that you’ll make every year!
Have you tried baking with lavender? Let me know in the comments below!
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