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
½ cup blueberries (frozen or fresh)
1 tbs honey
2 tbs coconut milk
½ tbs tapioca flour
- Preheat oven to 350.
- In a medium bowl, combine your all dry scone ingredients, except for the lavender and 3 tbs tapioca flour.
- In a separate small bowl, combine all wet scone ingredients.
- 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.
- Carefully mix in the remaining tapioca flour and the lavender.
- Allow the batter to rest for 5 minutes.
- 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.
- Place in the oven to back for 20 minutes.
- While cooking the scone, combine all blueberry drizzle ingredients in a saucepan and cook on med-low.
- Stir frequently while reducing, using the back of a spoon to mash the blueberries.
- Allow to reduce for about 15 minutes until well combined and thickened.
- Run the blueberry sauce through a thin mesh strainer into a small bowl to store until serving.
- 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.
- 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.