Lemon and Lavender Scones
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
Servings: 10 scones
Calories: 113kcal
Ingredients
- 2 ¾ cups white whole wheat flour
- 1 tbsp baking powder
- 3 tbsp white sugar plus more for sprinkling
- 2 tbsp coconut sugar
- ¼ tsp salt
- ¼ cup coconut oil softened
- 1 tsp dried lavender
- 1 ¼ cup milk of choice plus more for brushing, I used coconut
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest plus more for serving
- 1 tsp pure 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.)
Nutrition
Calories: 113kcal | Carbohydrates: 12.5g | Protein: 2.1g | Fat: 6.4g | Saturated Fat: 5.8g | Cholesterol: 3mg | Sodium: 75mg | Fiber: 0.9g | Sugar: 6.1g