Blueberry Lavender Scones

I love lavender in all forms- soaps, candles, perfumes there’s something so soothing and calming about its perfume.

Harnessing the sweet floral scent of lavender for baking is a bit more delicate. Go too heavy handed and it can taste vaguely medicinal and soap-like and be pretty off putting. I’ve found I like it best when balanced with the sweet flavors of berries and vanilla, which mellow it out a bit. These flavors come together beautifully in the scones.

Blueberry Lavender Scones


Ingredients for the lavender sugar:

2 tablespoon Culinary Lavender

2 tablespoons Demerara Sugar or Organic Cane Sugar


Grind Lavender in a coffee grinder or spice grinder, until finer in texture.  Add in sugar and pulse a few times to combine.

Set Lavender Sugar aside.  I often make a greater amount and keep the remaining Lavender Sugar in the pantry, adding it to compotes, baked goods, or even smoothies.

Ingredients for the scones:

3 cups Sorghum Flour

1 ½ cups Almond Flour

1½ cups Potato Starch (not Potato Flour!) or Tapioca Starch

3 tablespoons Baking Powder

½ cup Organic Brown Sugar

3 teaspoons Xanthan Gum

1 ½ teaspoons Sea Salt

¾ cup plus 3 Tablespoons Earth Balance, in small pieces

1 ½ cups Coconut Yogurt

Ener G Egg Replacer for 3 eggs (1 tablespoon plus 1 ½ teaspoon Ener G mixed with 6 tablespoon Warm Water)

2 tablespoons Vanilla Extract


Preheat Oven to 400° F.

Combine Dry ingredients and 2 Tablespoons Lavender Sugar in a large bowl.

Add the Earth Balance to the dry ingredients and work in until the flakes are the size of peas and it is evenly dispersed. I find using my hands to do this is the easiest method, but a pastry cutter or fork also works.

Mix the wet ingredients together and add to the flour mixture, stirring to combine and make a soft dough.

Add the blueberries and gently mix in. With frozen berries, the excess liquid often bleeds into the dough when mixed, but I find the purple swirls only make the scones prettier.

Form the dough by hand into rounded scones and place on a parchment lined baking sheet. You should be able to make 12-15 from the mixture.

Once all the scones are formed, brush the tops with any leftover coconut yogurt or with any non-dairy milk you have on hand and sprinkle the tops of the scones with the remaining lavender sugar.

Bake for approximately 35 minutes or until golden brown.

Show me your scones on Instagram!