A Sweet Lavender Saturday
Usually on a Saturday I have a list about a mile long of things I need to complete before our first “You-Pick” this June. This morning I decided to relax that long list a bit and bake a sweet Lavender treat for David. So I made some Gluten Free Lavender Lemon Scones.
I found the recipe at least a year ago, and saved it. David does not need to eat gluten free, but I have Celiac Disease, so I most often bake with Gluten Free Flours. If it’s done correctly, the taste is excellent.
I need lemon zest for this recipe, and felt like it was a win-win, because I had planned to make some lemon zest soap also, so zesting the lemons gave me enough for 2 different recipes…..one to eat and one to wash with.
I’ll share the recipe, but the credit goes to A Girl Defloured. I’m so glad I found this one, because it’s a keeper for sure!
Gluten Free Lemon Lavender Scones
Ingredients:
1½ cups of all-purpose gluten-free flour blend (I always use Bob's Red Mill 1 to 1)
¼ cup sugar
1 tablespoon culinary lavender (Royal Velvet is my favorite)
2 teaspoons baking powder
1 teaspoon xanthan gum (omit if your flour blend already contains it - Bob's does)
Zest from one lemon
½ teaspoon sea salt
6 tablespoons cold butter, cubed
2 cold eggs
2 tablespoons of heavy cream, plus more for brushing
Glaze Ingredients:
1 cup powdered sugar
2-3 tablespoons lemon juice (about one lemon)
pinch of salt
Directions:
Preheat oven to 425 degrees (F) and line baking sheet with parchment paper. (I use a baking stone)
Put sugar and lavender in a food processor fitted with a steel blade attachment and pulse 10 times until the lavender is ground up. Pour the sugar through a sieve into a bowl and return to the food processor. Discard the lavender husks left behind. Add the flour, baking powder, lemon zest, xanthan if using, and salt and pulse to combine. Add the butter and pulse until it is roughly the size of peas.
Whisk the eggs and heavy cream together in a bowl. Add to the food processor and pulse just until everything comes together. It should be a little crumbly still.
Pour mixture out onto the prepared baking sheet and pat into a disk that is about 1½ inches thick. Cut into 6 triangles and using a spatula, evenly space the scones on the baking sheet. Brush each scone with heavy cream and sprinkle with additional sugar if desired.
Bake for 14-16 minutes, or until the scones are lightly golden brown.
Remove from oven and leave on the pan to cool completely.
Make the glaze. Whisk the powdered sugar, lemon juice and salt together in a bowl. It should be thin enough to pour from a spoon but not too runny. Pour the glaze into a sandwich bag and seal. Snip off one corner and drizzle glaze over scones. Garnish with some more lavender if desired.
Scones can be kept at room temperature and are best if eaten within a day or two.
Try these lovely Lemon Lavender Scones for a special occasion like Mother’s Day. David enjoyed them today when he took a break from working in the lavender field.
