Lavender Vanilla Bean Scones

Lavender Vanilla Bean Scones

Have you ever tasted a lavender scone?

One of the fondest food memories from my childhood was my first encounter with this fragrant breakfast treat. My mother had brought a box home from work one day–a client of hers had made them for her as a gift. Luckily, she shared them with me. I had never experienced anything like them before and will never forget their wonderfully unique flavor.

I’ve yet to see any lavender scones in the bakeshops around my hometown–especially vegan and gluten free versions. Sigh.

To enjoy such a scone, I must make it myself. But, please don’t get me wrong; I am not complaining. Baking these things in my own oven is pretty much the best type of aroma-therapy a girl can ask for. ♥

Lavender Vanilla Bean Scones ~ Vegan & Gluten Free

Ingredients

  • 1 1/4 cups (100 g) sorghum flour
  • 1/2 cup (75 g) potato starch
  • 1/4 cup (30g) brown rice flour
  • 1 tsp xanthan gum
  • 4 tsp baking powder
  • 3 tbsp organic granulated sugar
  • 1 1/2 tbsp dried lavender buds
  • 5 tbsp vegan margarine
  • 1/2 cup almond milk
  • 1/4 cup coconut cream (the thick part from can of full-fat coconut milk)
  • 1 tsp vanilla bean paste, or 1 tsp freshly scraped vanilla beans
  • additional sorghum for dusting

Instructions

  1. Preheat oven to 400 °F.
  2. Sift together sorghum flour, potato starch, brown rice flour, xanthan gum, baking powder and sugar.
  3. Toss in lavender buds to evenly distribute throughout the flour mixture.
  4. Cut in margarine using a pastry blender or work quickly with your hands.
  5. In small bowl, whisk together almond milk, coconut cream and vanilla bean paste.
  6. Stir milk mixture into flours just until well combined. Your dough will be slightly sticky… dust lightly with about 1-2 tbsp sorghum flour just until workable.
  7. Chill dough briefly in fridge, about 15 minutes.
  8. Pat dough into a slab about an inch and a half thick onto parchment lined counter-top.
  9. Cut dough into desired shapes using a cookie cutter or sharp knife, and place scones onto ungreased cookie sheet about 2 inches apart.
  10. Bake in preheated oven for 12-15 minutes, or until very lightly golden brown.
  11. Let cool and either eat plain, or drizzle with this simple glaze found here.
  12. Enjoy!

Cooking time (duration):30

Diet type: Vegan

Diet (other): Gluten free

Number of servings (yield): 6

 

 

42 Responses to Lavender Vanilla Bean Scones

  1. I love lavender and definitely need to make these soon!

  2. Terri says:

    This look amazing. I will definitely have to try these!!!

  3. Meghann says:

    …aaaaand! Cue drooling….NOW! They look fantastic, the photos are so great. Total xgfx foodporn :)

  4. Angela says:

    Those look so beautiful… I can *almost* smell them! :)

  5. I’ve never had a lavender baked good, but they look so lovely! And I love the scent of lavender.

  6. Brian says:

    those just really sound and look fabulous :)

  7. Oooh these look wonderful!! I love the combination of vanilla bean and lavender. So lovely and fragrant. This has reminded me I have a little tin of lavender I bought while in Tasmania over the New Year holidays. Thanks for reminding me!

  8. Bhavani says:

    These scones look delicious and the photo of lavender looks so simple and beautiful…

  9. Mihl says:

    To answer your question, no, I never had a lavender scone. But now I know I have to have one. Your recipe is on my to-do list!

  10. veganlisa says:

    I’m just imagining the aroma wafting through your kitchen. I love using lavender in desserts. I have no doubt that these scones are incredible. What a perfect addition to a spring brunch menu.

  11. I love lavender scones, or anything lavender actually! I just made some lavender scones too!

    They look beautiful.

  12. blogbytina! says:

    I want to eat this everyday

  13. Laurel says:

    Oh goodness. Now I have to buy some lavender as well as rose water. Boy am I behind the times. I’ll just have to make some vanilla ones. They’ll go better with the chocolate covered anniversary marshmallows we’re making today anyway. At least I hope we are – I’m subbing rice syrup for karo and agar for gelatin. I expect we can always use it for pancake syrup if it doesn’t set up. ROFL
    And, they look GORGEOUS but I kinda expect that of the perfect priestess of alternative baking.

  14. Lisa says:

    I just made these and they turned out fantastic! Thanks for a great new recipe to add to my collection.

  15. These look delicious! I’ve been looking all over for lavender! I can’t even get it at Whole Foods! Did you order yours online?

    • allyson says:

      I did order mine online! I also can’t find any around where I live… but I love having the stuff around. I got a ton of it for a couple dollars an ounce, and it shipped super fast. I honestly forget where I purchased it from…I know it was a “lavender farm” though :)

  16. mmmmm! I have lavender in my cupboard, just waiting for it to be warm enough outside to warrant Lemon Lavender Sorbet, but now I can make these! Thanks!

  17. Lavender is one of my absolute favorite scents. I’m very scent sensitive (personal care products in particular) but lavender is one that is always soothing. I’ve had it in chocolate but nothing else. These look lovely. I think they might just make it in the Vegan Easter Basket I’m making for my Mom :)

    • allyson says:

      oh, what a wonderful daughter you are! :) I agree, lavender is amazing… soothing, beautiful, and tasty! And perfect with chocolate! <3

  18. Nicole says:

    I love, love, love lavender! These scones look gorgeous. This is a fantastic recipe to welcome spring. Thanks!

  19. Marty says:

    Oh – I love your website! I found it a while ago, but I’ve not been able to come back for a while Allyson.

  20. Ashley says:

    Oh…they are beautiful! I just did a search through my google reader for lavender scones (had a craving and an abundance of the fresh, heady stuff growing in my garden) and yours are the ONLY ones that popped up. Must not be too typical a scone flavor.
    Your recipe looks delicious – it’s on my “to make” list. :)

  21. Gauri Radha गौरी राध says:

    Oh my gosh, these look like they’d be so great with afternoon tea. Lovely!!

  22. CHRIS says:

    Could one use the lavender that grows in one’s garden?

  23. Nice website! Greetings from Glory Foods.

  24. Desiree says:

    Hi,
    I found your recipe by googling “vegan lavender scones,” and they look amazing. I was going to try Isa Moskowitz’s marionberry lavender scone recipe.. but I really like the idea of something more simplistic… like just vegan + lavender! Anyways! My question is about coconut cream.. could I just use the thick part of a can of coconut milk, or should I buy a can specifically marked “coconut cream” ?

    • allyson says:

      Hi Desiree,

      Mmmm, Isa Moskowitz’s recipe sounds delicious! Yes, just use the thickest part of a can of coconut milk. I tend to call it just “coconut cream”, but that doesn’t always translate so well for others. Sorry for the confusion on that!

      <3

  25. Desiree says:

    Thanks! And whoops I meant “something simple like **vanilla + lavender.”

    • Desiree says:

      Hmm.. now I’m wondering if I’ll be able to find vanilla bean/paste. Would vanilla extract compromise the flavor quite a bit? Would it even work?

  26. Desiree says:

    So it was my first stab at gluten-free baking and I thought I’d say they were awesome! Looking forward to trying your other recipes!!

  27. Zia says:

    Beautiful recipe! I’m trying these as soon as you reply. Would coconut oil work as a sub for the vegan margarine in this recipe?

  28. Kimberly says:

    I just finished making these and they are GREAT! I’ve been craving lavender everything lately. Yesterday when I was buying the ingredients for your scones I walked out with lavender Kombucha, lavender chocolate bar and the lavender buds. I’m so excited to share these with our family and friends! Thank you for a wonderful recipe!

  29. Melina says:

    Hi! these sound great! the link to the glaze doesn’t work. Guess I could go search for it (I will) but just thought I’d let you know!

  30. Ashley T says:

    These look great, however, I see that the main flour in these is SORGHUM. Everything I’ve ever tried to bake with sorghum flour turns out tasty funky and bitter. Is there a certain brand you like to use? Thanks!

    • admin says:

      Hey Ashley! I always use Bob’s Red Mill or Authentic Foods brand… and haven’t noticed much taste at all compared to say brown rice flour (unless the sorghum flour is old, then it tastes FUKNKY! I try and store mine in an airtight container to preserve freshness..and refrigerated is best) You may just not like sorghum, though–you can easily sub in superfine brown rice flour for sorghum too. Hope that helps!

  31. Rachel says:

    Is it possible to make the dough the day before and chill in the fridge until the next day? Would I need to bring to room temp before baking? Also, how long do these stay fresh after baking? They look Delish! Thank you!!

    • admin says:

      Hi Rachel,
      Yes, you can definitely do that! Even freeze it if needed. Just be sure to wrap tightly with plastic wrap or something similar. Bring back to room temp before using the dough–it should be soft and workable. Once baked, I’d say they last about 2 to 3 days if kept sealed in an airtight container.

  32. Cwilkins says:

    Just made my second batch of these. First one was for our community Friday night Yoga potluck and they were a huge hit. This second batch I did a lemon version. This is a great recipe! Nice a light texture and held together perfectly! Thanks – this will be a regular in our house!

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