Blueberry & Lavender Scones

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
Serves: 9 to 10
Ingredients
- 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
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- 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.)
- 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.
- 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.
- Bake until edges of scones are golden brown, 12 to 14 minutes. Serve warm.
- Garnish with lavender, if desired.