Blueberry & Lavender Scones

Blueberry Lavender scones on a table paired with blue and white china

Even though it’s the middle of August, my daughter is back to school. For me, this is the un-official end of summer–so with the summer season winding down, I thought I’d share with you my recipe for Blueberry & Lavender scones. They are the perfect companion to a summer afternoon tea! These scones pair perfectly with lemon curd or blueberry preserves. As always, these delicious scones are gluten-free and dairy-free!

Blueberry Lavender Scones cooling on a rack on a table next to a blue and white vase.

Blueberry & Lavender Scones

Serves: 9 to 10


  • 2 cups Bob’s 1-to-1 gluten free flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon culinary-grade dried lavender, ground
  • 6 tablespoons cold unsalted vegan butter, cubed
  • ¾ cup cold dairy-free milk of choice (I use almond milk)
  • 1 cup fresh blueberries, divided
  • 1 large egg, lightly beaten
  • Garnish: fresh lavender


  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground lavender. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cold buttermilk, stirring until a dough forms. (If dough seems dry, add more milk, 1 tablespoon at a time.)
  3. Turn out dough onto a heavily floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough into a ¼-inch-thick (approximately 9-inch) square. Using a sharp knife, cut dough into 4 equal portions. Scatter ⅓ cup blueberries on a dough portion. Top with another dough portion, and scatter another ⅓ cup blueberries on dough. Top with a third dough portion, and scatter remaining ⅓ cup blueberries on dough. Top with remaining dough portion. Gently press down on dough stack to adhere layers.
  4. Using a rolling pin, gently roll out dough stack to a ¾-inch thickness. Using a 2-inch fluted square cutter, cut as many scones as possible from dough. Place scones 2 inches apart on prepared baking sheet. Freeze for 10 minutes. Brush tops of scones with beaten egg.
  5. Bake until edges of scones are golden brown, 12 to 14 minutes. Serve warm.
  6. Garnish with lavender, if desired.

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