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This post has been compensated by Bob’s Red Mill.

Spring has sprung! And not a moment too soon. While this has been our least snowy and cold winter in a while, it has for SURE been the grayest and bleakest that I can recall. And March was no better.

But the forsythia are blooming, I see buds on my lilac bushes and things are feeling just a bit brighter all around.

So when I was challenged to create a sweet spring treat using Bob’s Red Mill flour, I was determined to make it as pretty and fresh as the best spring day:

For me, it doesn’t get prettier than lemon and lavender. And scones? When I think of scones I think tea parties and Mother’s Day brunches. So why not combine the two?

If you are a friend of these pages, you know that I am a big big fan of Bob’s Red Mill. As we’ve gone more gluten-free I rely on their non-wheat flours (almond, coconut and chick pea are my faves) to help me create baked goods that are every bit as delicious as their traditional counterparts. Quality ingredients are key to the success of any recipe, and I truly do not even consider using a substitute.

What I was NOT familiar with was Bob’s Gluten Free 1-to-1 Baking Flour. These types of flours are specifically formulated to be substituted for wheat flour – without customizing the recipe or adding any specialty ingredients. So I decided to try it out with these scones.

lavender lemon scones

The results? Delicious. Tender, flaky, and exactly what I would expect from a scone made with wheat flour – but completely gluten-free!

If you’ve never made scones before – or have, with less-than-stellar results – this is the perfect recipe for you to try. It is pretty much fool-proof, but I’m going to share some tips to ensure success – along with step-by-step photos!

The most important factor in creating light and tender scones is to make sure that your butter is VERY cold. Cut it into pieces and keep it in the fridge right up until you are ready to use it. Warm butter melts into the dough in the oven, creating flat scones. Cold butter “steams” up as the scones bake, pushing through the dough and creating all those lovely layers.

lavender lemon scones

lavender lemon scones

And while most recipes suggest using a pastry cutter to work the butter into the flour, I prefer a stand or hand-held mixer. A mixer works more quickly, meaning that your nice cold butter STAYS COLD. Mix it up till what’s in the bowl looks like cornmeal (it’s okay if a few larger lumps remain).

lavender lemon scones

The other key to tender scones is to avoid overworking the dough. This results in tough scones (and sad faces all around). After you add your liquid beat till the dough is JUST combined, and then gently but quickly pat it into your square or circle. Resist the urge to fuss with it and make it perfect – the less you work it the better those scones will be.

lavender lemon scones

lavender lemon scones

lavender lemon scones

And that’s all there is to it!

lavender lemon scones

lavender lemon scones

In addition to having a kitchen that smells like heaven, the combination of subtle lavender and bright lemon is literally springtime on a plate.

What flavors do you associate with spring?

lavender lemon scones

Lavender-Lemon Scones

2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup sugar (plus extra, for sprinkling)
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons culinary-grade lavender
2 large lemons, juiced and zested (you’ll need 5 tablespoons juice)
1 stick (8 tablespoons) unsalted butter, cut into small pieces and kept cold till ready to use
1 cup heavy cream
1 egg beaten with 1 tablespoon water
1 cup confectioner’s sugar

Pre-heat oven to 425; line a baking sheet with parchment paper.

Beat the flour, 1/4 cup sugar, baking powder, salt, lavender and lemon zest on low speed in an electric mixer for about 10 seconds. Add the butter and beat on low till the butter is in pea-sized pieces. Add the cream and 3 tablespoons of lemon juice and beat till ingredients are just combined (do not over beat).

Transfer dough to a lightly floured work surface and pat gently into a square 3/4″ – 1″ thick. Cut into 16 pieces and transfer to your prepared baking sheet. Brush the tops with your beaten egg and sprinkle with sugar. Bake for 14-16 minutes, till golden brown. Transfer to a wire rack to cool completely.

Place the cooled scones, still on the wire rack, on a piece of wax or parchment paper. Whisk the confectioner’s sugar with the remaining 3 tablespoons lemon juice, adding more sugar or juice as needed till a thick but pourable consistency is achieved.

Use a fork to drizzle the glaze over the scones; let set before serving.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

lavender lemon scones

This post has been compensated by Bob’s Red Mill; all comments and opinions are – as always – completely my own.

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