Lavender Scones with Blueberry Drizzle
These scones are my contribution to the non-egg loving world that my (practical) sister and many others belong to. Enjoy for breakfast, lunch, dinner, dessert or really just anytime of the day you feel like eating a darn good dish.
10 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 216 |
| Fat: | 14 g |
| Carbohydrates: | 25 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 10
Serves: 10
Ingredients
- 2 cups 2 cups 2 cups Tigernut Flour
- .5 cup .5 cup .5 cup Tapioca Starch, + 3 tbs additional kept separate, + 1/2 Tbsp for the drizzle
- 3 Tbsp 3 Tbsp 3 Tbsp Lavender
- 1 tsp 1 tsp 1 tsp Baking Soda
- .25 tsp .25 tsp .25 tsp Salt
- 2 whole 2 whole 2 whole Eggs
- .25 cup .25 cup .25 cup Coconut Oil, Organic, melted
- 1 tsp 1 tsp 1 tsp Apple Cider Vinegar
- .25 cup .25 cup .25 cup Water
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw, FOR DRIZZLE
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- .5 cup .5 cup .5 cup Blueberries, FOR DRIZZLE
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Milk, FOR DRIZZLE
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- In a medium bowl, combine your all dry scone ingredients, except for the lavender, 3 tbs tapioca flour & drizzle ingredients. In a separate small bowl, combine all wet scone ingredients.
- Form a small hole in the center of your dry ingredients and carefully pour in the wet mixture. Slowly begin to stir and mix until well combined and lumb free.
- Carefully mix in the remaining tapioca flour and the lavender. Allow the batter to rest for 5 minutes.
- Dump contents onto a baking sheet covered with parchment paper. Use a silicone spatula to shape the batter into a circle 6-8 inches in diameter.
- Place in the oven to back for 20 minutes.
- While cooking the scone, combine all blueberry drizzle ingredients in a saucepan and cook on med-low.
- Stir frequently while reducing, using the back of a spoon to mash the blueberries. Allow to reduce for about 15 minutes until well combined and thickened.
- Run the blueberry sauce through a thin mesh strainer into a small bowl to store until serving.
- Remove scones and allow to fully cool for 10-15 minutes. Once cooled, use a pizza cutter or knife to divide into 8-10 parts.
- Drizzle blueberry sauce over the scone and serve right away.
Notes
Store scones in an airtight container at room temperature and any leftover blueberry drizzle in an airtight container in the fridge.
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