Lavender Scones w/Blueberry Drizzle

A few weeks ago, Kyle's sister, Colleen, came to visit. She and I share of love of running, wine and breakfast food. We could easily demolish any amount of bacon put in front of us; however, she happens to be one of the few people I know who doesn't like eggs. To me, eggs are a major food group. I'll eat them fried, scrambled, hard-boiled, you name it. Because of this, I'm always intrigued by alternative breakfast options for those who feel differently. While pancakes & waffles are an obvious option, scones are a trendy, fun option for many people.

These scones are my contribution to the non-egg loving world that my (practical) sister and many others belong to.  Enjoy for breakfast, lunch, dinner, dessert or really just anytime of the day you feel like eating a darn good dish.


Lavender Scones with Blueberry Drizzle

Total Time: 30-40 mins
Servings: 8-10

Lavendar Scones:
2 cups Tigernut Flour
½ cup + 3 tbs tapioca flour, separated
3 tbs lavender
1 tsp baking soda
¼ tsp salt
2 eggs, whisked
1 tsp apple cider vinegar
¼ cup coconut oil, melted
¼ cup water
2 tbs honey
1 tsp vanilla

Blueberry Drizzle
½ cup blueberries (frozen or fresh)
1 tbs honey
2 tbs coconut milk
½ tbs tapioca flour
Steps:
  1. Preheat oven to 350.
  2. In a medium bowl, combine your all dry scone ingredients, except for the lavender and 3 tbs tapioca flour.
  3. In a separate small bowl, combine all wet scone ingredients.
  4. Form a small hole in the center of your dry ingredients and carefully pour in the wet mixture. Slowly begin to stir and mix until well combined and lumb free.
  5. Carefully mix in the remaining tapioca flour and the lavender.
  6. Allow the batter to rest for 5 minutes.
  7. Dump contents onto a baking sheet covered with parchment paper. Use a silicone spatula to shape the batter into a circle 6-8 inches in diameter.
  8. Place in the oven to back for 20 minutes.
  9. While cooking the scone, combine all blueberry drizzle ingredients in a saucepan and cook on med-low.
  10. Stir frequently while reducing, using the back of a spoon to mash the blueberries.
  11. Allow to reduce for about 15 minutes until well combined and thickened.
  12. Run the blueberry sauce through a thin mesh strainer into a small bowl to store until serving.
  13. Remove scones and allow to fully cool for 10-15 minutes. Once cooled, use a pizza cutter or knife to divide into 8-10 parts.
  14. Drizzle blueberry sauce over the scone and serve right away.

Note: Store scones in an airtight container at room temperature and any leftover blueberry drizzle in an airtight container in the fridge.