Description
These Lavender Lemon White Chocolate Scones are slightly floral and sweet, tangy and bright. They are the easiest dairy free and gluten free scones you will ever make!
Ingredients
Scale
- 2 1/2 cups gluten free flour
- 3 tablespoons sugar
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 1/2 teaspoon dried culinary lavender
- The zest from one large lemon
- 1 can coconut milk (full fat, no sweeteners added)
- 1/2 cup white chocolate chips
- 2 tablespoons coarse sugar (optional)
Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- Pinch of sea salt
Instructions
- Heat oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine and mix the first 6 ingredients in a large bowl.
- Thoroughly mix the coconut milk with a whisk or a blender until creamy and the fat is fully blended in with the water. I use my immersion blender for this.
- Stir the milk into the dry ingredients. Dough will be shaggy. Fold in the chocolate chips.
- Lightly flour a clean counter and shape the dough into a disk, about an inch high and 7-8 inches across. If the dough is sticky, lightly flour your hands as you gently shape the dough. Freezing the dough for 10 minutes will help if you need it. Cut int 8 triangles.
- Sprinkle the coarse sugar on top (if using) and bake for 20-25 minutes, rotating the pan once, until lightly brown on top. Let cool for 5 minutes before putting the glaze on top.
Glaze
- Whisk the glaze ingredients together in a small bowl. Drizzle over slightly cooled scones.
Notes
Scones are best eaten fresh out of the oven but will keep well for a few days stored at room temp. These are great frozen! Just wrap tightly in plastic and freeze for up to 3 months. De-frost overnight in the fridge before heating.
