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Lavender Lemon White Chocolate Scones Recipe

Lavender Lemon White Chocolate Scones Recipe
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★★★★★

5.2 from 6 reviews

Delight in these tender and aromatic Lavender Lemon White Chocolate Scones that combine gluten-free flour with zesty lemon, fragrant dried lavender, and sweet white chocolate chips. Finished with a tangy lemon glaze, these scones offer a perfect balance of floral, citrus, and creamy sweetness, ideal for breakfast or afternoon tea.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups gluten free flour
  • 3 tablespoons sugar
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 1/2 teaspoons dried culinary lavender
  • The zest from one large lemon

Wet Ingredients

  • 1 can full fat coconut milk (no sweeteners added)

Mix-ins

  • 1/2 cup white chocolate chips

Topping

  • 2 tablespoons coarse sugar (optional)

Glaze

  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat the oven and prepare baking sheet: Heat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
  2. Combine dry ingredients: In a large bowl, thoroughly mix gluten free flour, sugar, baking powder, sea salt, dried lavender, and lemon zest ensuring all ingredients are evenly distributed.
  3. Prepare coconut milk: Whisk or blend the canned full-fat coconut milk using an immersion blender or whisk until creamy to fully incorporate the fat with the liquid for richer dough.
  4. Form the dough: Pour the blended coconut milk into the dry ingredients and mix until the dough becomes shaggy. Gently fold in the white chocolate chips to evenly distribute them.
  5. Shape the scones: Lightly flour a clean surface and shape the dough into a disk about 1 inch thick and 7-8 inches wide. If sticky, dust with additional flour or refrigerate for 10 minutes to firm up. Cut the disk into 8 equal triangular wedges.
  6. Add coarse sugar and bake: Optionally sprinkle coarse sugar over the tops for extra crunch and sweetness. Bake the scones for 20-25 minutes, rotating the pan halfway through until the tops are lightly browned.
  7. Cool before glazing: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes to set before applying the glaze.
  8. Make and apply glaze: Whisk powdered sugar, lemon juice, vanilla extract, and a pinch of sea salt together until smooth. Drizzle the glaze evenly over the warm scones for a glossy, flavorful finish.

Notes

  • To ensure the best texture, use full-fat coconut milk that is not sweetened.
  • If dough is too sticky to shape, chill for 10 minutes before portioning.
  • Dried culinary lavender can be substituted with fresh if gently chopped but use less as fresh is more potent.
  • For a stronger lemon flavor, add an extra teaspoon of lemon zest to the dough.
  • These scones freeze well; wrap individually and thaw before serving.
  • Use coarse sugar on top only if you want a crunchy, sweet crust.

Nutrition

Keywords: lavender scones, gluten free scones, lemon scones, white chocolate scones, gluten free baking, citrus flavored baked goods, floral dessert, coconut milk scones

Find it online: https://flavorsbymaya.com/lavender-lemon-white-chocolate-scones-recipe/