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Saturday, November 16, 2013

Lavender Scones with Lemon Glaze

This may sound like more of a spring recipe but believe it or not – I get tired of pumpkin about now. It’s probably because I go a little overboard with it as soon as fall starts. Regardless, I really wanted a fresh, citrus breakfast dish today and this turned out wonderful! Lemon and lavender just go together perfect. Lavender is one of my favorite herbs; it’s just comforting. Scones can be very intimidating. What I have found through trial and lots of error is that you can’t really skimp out on the butter. I’ve tried butter substitutes before (applesauce, banana, etc) and it just doesn’t work. I don’t like adding a stick of butter to anything so this time I just used part butter, part applesauce. It turned out pretty good! Still flaky but also crisp enough like a scone. If it doesn’t turn out right the first time – don’t give up – just keep trying!

¾ cup sweet white sorghum flour
½ cup white rice flour
½ cup tapioca starch
½ cup potato starch
¼ cup stevia or sugar
1 tsp xanthan gum
2 ½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 ½ Tbsp fresh cut lavender
¼ cup butter, cold cut into small chunks (I used non-dairy)
¼ cup coconut oil, cold cut into small chunks
¼ cup applesauce
½ cup plain yogurt
½ cup almond milk
1 Tbsp honey
Zest of 1 lemon
Juice from 1 lemon
1 tsp almond milk
½ cup (or more)of powdered sugar
  • In a large bowl, combine dry ingredients, lavender and lemon zest. Cut in butter, coconut oil and applesauce until mixture resembles coarse crumbles.
  • Add in yogurt and milk until dough forms. Pour dough onto a clean, floured surface.
  • Knead dough 5-6 times and then form into a circle about 1 inch thick. Cut into 8 slices and place onto a baking sheet lined with parchment paper.
  • Bake at 400°F for about 20 minutes or until scones are cooked through and slightly brown. Let cool on a wire rack for about 10 minutes.
  • While scones are baking, place lemon juice, milk and powdered sugar into a small bowl and whisk together. Add in additional sugar to get desired consistency.
  • Drizzle glaze over warm scones and serve.

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