Grain Free Lavender Scones (Nut Free, Dairy Free)
These Grain Free Lavender Scones are made with a base of tigernut flour, tapioca flour, coconut oil, eggs and dried lavender. Drizzled with a blueberry sauce, these Nut Free, Grain Free, Dairy Free goodies are perfect for breakfast or a treat!
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, we disagree when it comes to eggs in the morning. To me, eggs are a major food group. I'll eat them fried, scrambled, hard-boiled, you name it. And I'll eat them ANY time of day for multiple days straight. She enjoys them, but doesn't have the craving for them like I do. Because of this, I'm always intrigued by alternative breakfast options. 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 obsessed 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.
- 2 cups tigernut flour
- 1/2 cup + 3 tbs tapioca flour, separated
- 3 tbs dried lavender
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs, whisked
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1/4 cup water
- 2 tbs honey
- 1 tsp vanilla
- 1/2 cup blueberries (fresh or frozen)
- 1 tbs honey
- 2 tbs coconut milk
- 1/2 tbs tapioca flour
Note: Store scones in an airtight container at room temperature and any leftover blueberry drizzle in an airtight container in the fridge.