Blueberry, Lemon & Lavender Scones Recipe | Yummly

Blueberry, Lemon & Lavender Scones

RACHEL'S FIT KITCHEN(1)
Kristin Carey: "Turned out great. Made some modification, no lave…" Read More
15Ingredients
40Minutes
70Calories

Ingredients

US|METRIC
  • 1 3/4 cups gluten free baking flour (+ more for dusting)
  • 1/3 cup raw sugar (organic)
  • 2 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 pinch salt
  • 110 grams vegan butter (cold, chopped)
  • 2 eggs (chia, made using 2 tablespoons of ground chia seeds*)
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon culinary lavender (+ more for garnish)
  • 3/4 cup fresh blueberries
  • 1/4 cup powdered sugar (organic)
  • 1/2 tablespoon lemon juice
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    NutritionView More

    70Calories
    Sodium8% DV190mg
    Fat2% DV1.5g
    Protein4% DV2g
    Carbs5% DV14g
    Fiber8% DV2g
    Calories70Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol55mg18%
    Sodium190mg8%
    Potassium65mg2%
    Protein2g4%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber2g8%
    Sugars11g22%
    Vitamin A2%
    Vitamin C25%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kristin Carey a year ago
    Turned out great. Made some modification, no lavender/ subbed 1/2tsp pure almond extract. Used Myokos vegan butter and Bob’s Red Mill egg replacer. Added lemon zest and cinnamon to the glaze. Will use again with different combos as suggested!

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