Ahhh scones... the epitome of afternoon tea. I carry vivid memories of my very first tender biscuit (some 30 years ago!) served with traditional clotted cream and a side of homemade apricot jam whilst visiting the South of England - Devon to be exact. And while I'm not sure I've ever tasted another scone that actually lives up to this memory, I haven't stopped trying.
On occasion we used to bake scones with traditional butter and cream, but when my son (dairy-free) requested a lemon version we used a coconut milk substitute and we haven't looked back at heavy cream since.
Light and tender, these scones bake to a lovely bite on the outside with a tender, almost creamy inside - when a light hand is used in kneading.
The coconut milk lends a richness and boosts the flavors all around, and the lemon icing brings a bright finish to the whole thing.
Another scone stuck in my memory found its way to me far, far away from the green hillsides of England, but rather in a Farmer's Market on the Hawaiian Island of Oahu. The flavor of the day listed lavender and I almost walked right on by. But curiosity got the best of me and I purchased one for brunch. Hesitant, as lavender has always been a candle scent in my world, my husband and I shared the scone and quickly wished we had purchased two.
Today, a new lavender plant in my back yard, brought temptation to recreate the Hawaiian Lavender version along with our sunny lemon. And fresh lavender turned this scone into another great success. While it's not seeming to be a hit with everyone who tries, those who do enjoy the flavors of lavender will enjoy the lavender/lemon combo of this dairy-free recipe.
So whether you prefer a brilliantly bright lemon scone on its own, or lemon with a hint of lavender, you can start making new scone memories right here and right now.
Wishing you love and laughter my friends, enjoy!