Wednesday, June 14, 2017

Coconut Lemon Scones with Lavender Option

Dairy Free Coconut Milk Lemon Scones with Lavender Option

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!

Dairy Free Coconut Milk Lemon Scones with Lavender Option Recipe

Coconut Lemon Scones with Lavender Option
Light and tender yet bright with lemon flavors, scones work just as nicely for a leisurely breakfast as they do for high tea.  A favorite in our household, Liv recommends a double dip in the lemon glaze!
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Scone Recipe:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 tsp minced lemon peel
1/4 tsp fresh lavender buds - optional (or two pinches of dried - more if you are a big lavender fan!)
3 Tbs butter, chilled (we use dairy free Earth Balance or coconut oil)
1/4 cup coconut milk (we use SoDelicious Culinary Lite Coconut Milk)
1 large egg
1-2 Tbs freshly squeezed lemon juice

Lemon Glaze Recipe:
3/4 cup powdered sugar
2-3 Tbs lemon juice (start with 2, add more until you have desired consistency)
lemon peel and/or lavender buds for decoration (optional)

Preheat oven to 375º.

Dairy Free Coconut Milk Lemon Scones with Lavender Option
Place flour, sugar, baking powder and salt into a medium mixing bowl.  Chop the butter into cubes and drop into the bowl (alternatively, use the coconut oil).

Using your fingers or a pastry blender, blend the butter into the flour until butter is mostly blended in and the flour mixture resembles a coarse meal.  

Add the lemon peel and lavender leaves if you are using, stir to distribute.

In a small bowl add the coconut milk, egg and lemon juice.  Whisk to break the egg and combine.  

Pour the wet ingredients into the flour mixture and gently stir using a sturdy wooden spoon to combine.  When dough begins to gather, I use my hands to gently knead the dough into a ball.

Place dough ball onto a lightly floured surface and pat to about 1/2-inch thickness.  Cut dough into desired shapes (I use a small drinking glass to make rounds) and place onto a silicone lined baking sheet (or prepared baking sheet if you don't use silicone).

Place into a preheated oven and bake 12-15 minutes, or until cooked through and just beginning to brown.

Meanwhile, make the lemon glaze.  In a small bowl mix the powdered sugar with the lemon juice, adding enough lemon juice to get your desired consistency - Liv says thicker is good!

When scones are done, remove from oven and place on a wire rack to cool.  When cool, dip the scones into the glaze and return to the rack to set.  Top with diced lemon peel or lavender buds as garnish if desired.

Liv Life Note:  A gentle hand when kneading the scones is key to a tender, flaky biscuit!  Too much blending and your scone will be "tough".  Do your best not to over-mix.

Liv Life Note 2:  Note Liv recommends a double dip for extra sweet scones!


  1. Beautiful scones Kim. Now I'm craving an English scone, and the lavender is a delicious and intriguing twist!

  2. Love the coconut milk idea. Unfortunately the oven is on the fritz so pinning this for later!

    1. Oh no! Good luck on that oven... I was without one for about 6 weeks and really missed it. As for the coconut milk, it's my fave!

  3. Sounds delicious, there's nothing like a lemon glaze!


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