Lemon Laveder Scones - Dairy Free

Coconut Lemon Scones with Lavender Option
Light and tender yet bright with lemon flavors, scones work just as nicely for a leisurely breakfast as they do for high tea.  A favorite in our household, Liv recommends a double dip in the lemon glaze!

Scone Recipe:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 tsp minced lemon peel
1/4 tsp fresh lavender buds - optional (or two pinches of dried - more if you are a big lavender fan!)
3 Tbs butter, chilled (we use dairy free Earth Balance or coconut oil)
1/4 cup coconut milk (we use SoDelicious Culinary Lite Coconut Milk)
1 large egg
1-2 Tbs freshly squeezed lemon juice


Lemon Glaze Recipe:
3/4 cup powdered sugar
2-3 Tbs lemon juice (start with 2, add more until you have desired consistency)
lemon peel and/or lavender buds for decoration (optional)

Preheat oven to 375º.

Place flour, sugar, baking powder and salt into a medium mixing bowl.  Chop the butter into cubes and drop into the bowl (alternatively, use the coconut oil).

Using your fingers or a pastry blender, blend the butter into the flour until butter is mostly blended in and the flour mixture resembles a coarse meal.  

Add the lemon peel and lavender leaves if you are using, stir to distribute.

In a small bowl add the coconut milk, egg and lemon juice.  Whisk to break the egg and combine.  

Pour the wet ingredients into the flour mixture and gently stir using a sturdy wooden spoon to combine.  When dough begins to gather, I use my hands to gently knead the dough into a ball.

Place dough ball onto a lightly floured surface and pat to about 1/2-inch thickness.  Cut dough into desired shapes (I use a small drinking glass to make rounds) and place onto a silicone lined baking sheet (or prepared baking sheet if you don't use silicone).

Place into a preheated oven and bake 12-15 minutes, or until cooked through and just beginning to brown.

Meanwhile, make the lemon glaze.  In a small bowl mix the powdered sugar with the lemon juice, adding enough lemon juice to get your desired consistency - Liv says thicker is good!

When scones are done, remove from oven and place on a wire rack to cool.  When cool, dip the scones into the glaze and return to the rack to set.  Top with diced lemon peel or lavender buds as garnish if desired.

Liv Life Note:  A gentle hand when kneading the scones is key to a tender, flaky biscuit!  Too much blending and your scone will be "tough".  Do your best not to over-mix.

Liv Life Note 2:  Note Liv recommends a double dip for extra sweet scones!