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If we can’t get spring weather just yet, we can at least bake like it with something bright and fresh. Baker Janna Aho joins the show to share her gluten-free lavender lemon scone recipe that brings a little sunshine to your morning. Order from Janna’s Gluten Free Bakery here.
Lavender Lemon Scones
PREP TIME: 20 min | CHILL TIME: 30 min | COOK TIME: 16–18 min | SERVES: 8
Ingredients:
Dry Bowl:
• 500 g 1:1 gluten-free flour
• 2 Tbsp. tapioca starch
• 80 g sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. dried lavender
Wet Bowl:
• 3/4 c. whole milk
• 1/4 c. lemon juice
• Zest of 1 lemon
• 1 egg
• 2 tsp. vanilla extract
• 3/4 c. cold butter, grated
Directions:
Line an 8-inch cake pan with parchment paper and set aside.
In a large bowl, whisk together gluten-free flour, tapioca starch, sugar, baking powder, lavender, and salt.
In a separate bowl, whisk together milk, egg, lemon juice, lemon zest, and vanilla extract. Place in the refrigerator to chill.
Grate cold or frozen butter and mix it into the dry ingredients until evenly distributed.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix—the dough should be shaggy with visible butter pieces.
Transfer dough into the prepared pan and press into a disc shape.
Wrap and refrigerate for 30 minutes.
Preheat oven to 425°F and place a baking stone or pizza pan inside to preheat.
Remove dough from refrigerator and cut into 8 wedges.
Arrange scones 1–2 inches apart on parchment paper to allow room to expand.
Carefully transfer parchment with scones onto the hot baking surface.
Reduce oven temperature to 375°F and bake for 16–18 minutes, or until golden brown.
Remove from oven and transfer to a wire rack to cool completely.
Serve plain or drizzle with glaze of your choice.
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