These Blackberry Lavender Scones have become one of my favorites! Made gluten free and vegan, these scones are made with wholesome ingredients. Tender, flaky scones swirled with freshly picked blackberries and drizzled with a simple lavender infused glaze. This fruity and floral integration promotes elegance and makes your treats appear as though they came straight from a bakery!
Blackberry Lavender Scones
- 2 cups oat flour
- 1/2 cup cassava flour
- 1/4 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter, frozen
- 3/4 cup oat milk, plus more for brushing
- 1 flax egg (1 1/2 tbsp flax meal+3 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cup blackberries
Glaze:
- 1 to 2 cups powdered sugar
- 1/4 cup plant milk
- 1 tbsp dried lavender
- 1 tsp vanilla extract
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium bowl, take the frozen butter and using a cheese grater, grate the butter and set assume. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add in the vegan butter and toss with the flour. Add the plant milk and flax egg. Mix until just combined, being careful not to over-mix. Fold in the blackberries and turn the dough out onto a floured surface. Pat into a 1-inch thick square. Now cut the dough into
Place on the prepared baking sheet. Brush the tops of the scones with milk. Transfer to the oven and bake until golden brown, 20-22 minutes.
Meanwhile, make the lavender glaze. Warm the milk in a small saucepan set over medium heat until steaming, about 3-5 minutes. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine-mesh strainer and discard the lavender. Stir in the vanilla and powdered sugar, adding more to your taste.
Serve the scones warm and drizzle with the glaze. Enjoy!
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