Fresh, citrusy, light and fluffy these lavender and lemon scones just scream spring, and are absolute perfection when paired with a nice cup of hot tea
Prep Time5mins
Cook Time14mins
Total Time19mins
Course: Sweet
Cuisine: Sweet
Servings: 10scones
Calories: 113kcal
Ingredients
2 ¾cupswhite whole wheat flour
1tablespoonbaking powder
3tablespoonwhite sugarplus more for sprinkling
2tablespooncoconut sugar
¼teaspoonsalt
¼cupcoconut oilsoftened
1teaspoondried lavender
1 ¼cupmilk of choiceplus more for brushing, I used coconut
2tablespoonfresh lemon juice
1tablespoonlemon zestplus more for serving
1teaspoonpure vanilla extract
coconut butter for serving
Instructions
Preheat oven to 425F and line a baking sheet with some parchment paper
Add the flour, baking powder, sugars and salt to a large bowl and mix to combine. Add in the softened coconut oil and work through with fingertips until the mixture resembles sand
Add the lavender and combine. Make a well in the middle of the mixture, add in the milk, lemon juice, lemon zest and vanilla and stir to combine
Pop ⅓ cup scoops of the mixture onto the prepared baking sheet, brush with some milk and sprinkle a little bit of sugar on top
Pop into the oven and cook for about 14 mins, or until golden on the bottom
Serve as is, or with a drizzle of coconut butter and some extra lemon zest on top
Notes
Store in an airtight container at room temperature for up to 3 days.To freeze: freeze in a single layer on a baking sheet. Once frozen, transfer to a Ziploc bag or freezer-friendly container and freeze for up to 3 months.TIP: to amp up the lavender flavour, try adding a drop of lavender essential oil (make sure the oil you are using is safe for consumption first.)