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Recipes

Best ever gluten free scones. Peanut and soy free.

Sweet Almond + Lavender Scones

Yield: 8 scrumptious scones

Allergens

 

Ingredients

  • 10 oz Pancake Mix
  • 2 oz Biscuit Mix
  • 2.75 oz sugar
  • 1 Tbsp baking powder
  • ¼ tsp sea salt
  • 6 oz cold butter, cubed
  • 4 oz heavy cream
  • 1 large egg
  • 1 tsp almond extract
  • 1 Tbsp dried lavender (plus some extra for topping)

Almond Glaze

  • 3 oz powdered sugar
  • 1-2 Tbsp heavy cream
  • ½ tsp almond extract

Instructions

Preheat oven to 375F. Line half sheet pan with parchment paper, set aside. You can use silicone baking mats here as well but I found my scones spread more than I wanted with the mats.

  1. Place Pancake Mix, Biscuit Mix, sugar, baking powder, and salt into a medium size bowl. Whisk to combine.
  2. Add cold, cubed butter to bowl and mix in – with hands or a pastry cutter – until butter is about the size of peas. Butter needs to be cold here but not frozen; straight from the refrigerator is perfect.
  3. In a small liquid measuring cup, combine heavy cream, egg, and almond extract.
  4. Add wet ingredients and dried lavender to dry ingredients and fold with a spatula until just combined. Mixture will be a little crumbly and may seem too dry, that is okay as long as most of it is forming into a ball-like dough.
  5. Transfer ball of dough onto prepared sheet pan and flatten into a 7-inch circle. I used a 7-inch cake ring here – I pressed the dough into the form of the cake ring and then removed the ring. If dough feels sticky, use some extra Biscuit Mix on your hands to help form. Cut dough into 8 equal-size triangles and arrange them on the sheet pan in two rows of four. Place sheet pan in freezer for 1-hr.
  6. After 1-hr, remove pan from freezer and brush scones with heavy cream. Bake for approximately 20 minutes until scones are golden brown. Remove from oven and let cool.
  7. While scones are cooling, combine all ingredients for glaze and stir to combine. Use more heavy cream for a lighter, looser glaze and less heavy cream for a heavier, thicker glaze. I made a pretty thick glaze for the pictured scones.
  8. Once scones have cooled to room temperature, brush with glaze and sprinkle with dried lavender; sparkling sugar is nice here too if you don’t want too strong of a lavender flavor.

P.s. I think these scones are even better the next day! I left mine on the counter overnight, covering them with just a clean kitchen towel. By morning, they were the perfect scone texture 😉