Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

You know what we all need more of in our lives? Scones.

That probably wasn’t what you thought I was going to say, but it’s the truth. Because eating fresh, tender scones bursting with ripe cherries, blackberries and the subtle aroma of lavender and vanilla makes a person happy. And happiness is contagious.

And of all the things that are contagious- happiness feels like a good place to start.

Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

Of the ONE day that I have been allowed back into my kitchen since MAY (wahhhhh!!!!) I made (on Coco’s special request) several batches of scones. Then I proceeded to eat several batches of scones- but I have no regrets!! They were awesome and I’d do it again!

Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

In other happy news- I supposedly get my kitchen and first floor back early next week. I can’t wait to get back to normal cooking and Facebook Lives! But in the meantime, feel free to check out this DELICIOUS!! video  that I just shared if you missed it!

Ok guys- have a great weekend and I will see you back here on Monday!

Blackberry Cherry Lavender Scones (gluten free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup fresh blackberries
  • ½ cup fresh pitted and sliced cherries
  • 2 teaspoons fresh lavender buds
  • 2 teaspoons sugar (for sprinkling over the tops of the scones)
  • Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 2 teaspoons vanilla
  • 2 teaspoons fresh lavender buds
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface, sprinkle in the lavender and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the cherries and blackberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan. Sprinkle the tops of the scones with the reserved sugar.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
  6. For the Vanilla Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of unsweetened coconut milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the fresh lavender buds.

 

Print Recipe  

Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

You know what we all need more of in our lives? Scones.

That probably wasn’t what you thought I was going to say, but it’s the truth. Because eating fresh, tender scones bursting with ripe cherries, blackberries and the subtle aroma of lavender and vanilla makes a person happy. And happiness is contagious.

And of all the things that are contagious- happiness feels like a good place to start.

Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

Of the ONE day that I have been allowed back into my kitchen since MAY (wahhhhh!!!!) I made (on Coco’s special request) several batches of scones. Then I proceeded to eat several batches of scones- but I have no regrets!! They were awesome and I’d do it again!

Blackberry Cherry Lavender Scones (gluten free and vegan) from HeatherChristo.com

In other happy news- I supposedly get my kitchen and first floor back early next week. I can’t wait to get back to normal cooking and Facebook Lives! But in the meantime, feel free to check out this DELICIOUS!! video  that I just shared if you missed it!

Ok guys- have a great weekend and I will see you back here on Monday!

Blackberry Cherry Lavender Scones (gluten free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup unsweetened coconut milk (from a refrigerated carton)
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup fresh blackberries
  • ½ cup fresh pitted and sliced cherries
  • 2 teaspoons fresh lavender buds
  • 2 teaspoons sugar (for sprinkling over the tops of the scones)
  • Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 2 teaspoons vanilla
  • 2 teaspoons fresh lavender buds
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface, sprinkle in the lavender and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the cherries and blackberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan. Sprinkle the tops of the scones with the reserved sugar.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
  6. For the Vanilla Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of unsweetened coconut milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the fresh lavender buds.