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.
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!
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!
- 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
- Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
- In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside.
- 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.
- 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.
- Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.
- For the Vanilla Glaze:
- 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!
- Drizzle the glaze over the top of the scones and then sprinkle with the fresh lavender buds.
Print Recipe
These look unreal! I love the flavor combinations! You had me at lavender + blackberries!
Thank you Lexi!! It is a great combo!
The prettiest scones ever!
Thank you Maria!
These scones sound incredible!
Thank you Erin!
Stunning, as per usual!!
Thank you Gaby!
Can I use coconut oil in place of vegan butter? Thanks
I have not tried that substitution- but if you do- please let me know how it works!
Hello! Could I sub the same amount of different flours (not gluten free) and omit the xanthan gum?
Yes Hannay, I think that should work!
holy wow! these sconces sound divine!
i would be devastated if i could cook for that long! how are you coping?
Not that well- way too much takeout….
thank goodness for Bob’s redmill flour! Now scones taste like scones! so these would be OUT OF THIS WORLD good!
Totally Lindsay!Thank you!!
Never tried making scones at home before, I’m excited! Hope they turn out as delicious as they seem to be!
Me too Diego! let me know!
I just made these this morning and they were INCREDIBLE. I was a bit skeptical but I’m firm believer now. I’m making my second batch tonight bc we ate them all already:) . I decreased the sugar to 1/4 cup and did it without the glaze to make it healthier for my toddlers. I can’t wait to try more of your recipes. Thanks for making vegan AND gluten free cooking so easy!
Oh, also. I used spelt flour bc that’s all I had on hand and they were soft and flufff.
I am so happy that they worked out for you and that you liked them!! Thank you for the kind words!!
Hi,
I made these scones yesterday and they were amazing! I made them with fresh cherries instead of blackberries and lavender. I left them out overnight and when I woke up they were extremely crumbly and falling apart, not even edible 🙁 They tasted so good the day before, do you have any idea why this might have happened?
Hi Jaide, definitely pack them up in an air tight container or ziploc to help preserve them in the future. GF baked goods do not keep their texture well in general, but airtight helps a lot.
xanthan gum
Quick question. I cannot eat coconut. What could I replace the shredded coconut with?
Thank you!! I really appreciate your website, which I’ve newly discovered after adding egg allergy to my existing gluten and nut free diet.