Grain-Free Blackberry Lavender Scones with Vanilla Glaze

We are in the last days of blackberry season, and I couldn’t let it pass me by without creating a recipe featuring this summertime berry. What a better way to start your day than with a blackberry lavender scone? 

This scone makes grab-and-go breakfast a breeze and is a little something sweet to make waking up that much easier. Soft almond flour gives the perfect flakey scone texture, while juicy succulent berries are dispersed throughout creating a burst of fresh fruit flavor. The lavender is woven through making for a delightful and subtle floral note. The vanilla infused glaze gives the perfect amount of sweetness and ties this breakfast treat together nicely.  

You can store these for up to five days in an airtight container at room temperature. Or if you want the glaze to harden up a bit you can store them in the refrigerator. No matter how you store them, I know you are going to love these scones!

Grain-Free Blackberry Lavender Scones with Vanilla Glaze

Serves 8
Prep: 10 min
Cooking:  20 min
Icing: 5 min
Total: 35 min
Beginner

Ingredients:

For the Scones: 

1 ¼ cups almond flour

½ cup coconut flour 

1 tsp. baking soda

¼ cup butter, or coconut oil, melted

⅔ cup blackberries, fresh, and quartered   

2 Tbsp. honey 

1 egg

¼ cup almond milk, no thickeners 

2 tsp. lavender, dried, food grade

 

For the Glaze: 

⅔ cup coconut butter, melted 

¼ cup honey 

4 Tbsp. almond milk, no thickeners

1 tbsp. vanilla extract

  Method Of Prep:

1. Gather and prep ingredients.
2. Preheat the oven to 325°F. Line a baking sheet with parchment paper, set aside.
3. In a large bowl whisk together flours and baking soda.
4. In a medium bowl combine butter, honey, egg, and milk. Whisk together to evenly incorporate the wet ingredients.
5. Slowly add the wet ingredients to the dry. I usually add the wet mixture in thirds or quarters.
6. Mix together until dough forms.
7. Gently fold in blackberries and lavender.
8. Place dough on a lined baking sheet. Shape into a large flat circle about 7-8 inches in diameter.
9. Cut into eight equal pieces.
10. Gently spread the scones apart to bake, leaving about 1 inch between them.
11. Bake for 15-20 minutes, or until cooked through and lightly browned.
12. Once time has elapsed, remove the scones from the oven to cool.
13. While the scones cool we will make our glaze. In a small bowl add coconut butter and melt in the microwave in 30 second increments until melted.
14. Once melted, add in all other ingredients and whisk to combine.
15. Drizzle glaze over cooled scones, and enjoy!

Nutrition Facts: (includes glaze) 
Calories- 376
Carbs- 27.2 g
Fat- 25.4 g
Protein- 7.3 g