A live, local talk show featuring food, fashion & fun for Minnesotans. Discover new places to eat, fashion with local flair, and fresh recipes for your family.<\/p>\n
If we can\u2019t 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\u2019s Gluten Free Bakery here<\/a>.<\/p>\n Click here to print recipe Lavender Lemon Scones Ingredients: Directions:
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PREP TIME: 20 min | CHILL TIME: 30 min | COOK TIME: 16\u201318 min | SERVES: 8<\/p>\n
Dry Bowl:
\u2022 500 g 1:1 gluten-free flour
\u2022 2 Tbsp. tapioca starch
\u2022 80 g sugar
\u2022 4 tsp. baking powder
\u2022 1\/2 tsp. salt
\u2022 1\/2 tsp. dried lavender
Wet Bowl:
\u2022 3\/4 c. whole milk
\u2022 1\/4 c. lemon juice
\u2022 Zest of 1 lemon
\u2022 1 egg
\u2022 2 tsp. vanilla extract
\u2022 3\/4 c. cold butter, grated<\/p>\n
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\u2014the 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\u00b0F and place a baking stone or pizza pan inside to preheat.
Remove dough from refrigerator and cut into 8 wedges.
Arrange scones 1\u20132 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\u00b0F and bake for 16\u201318 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.<\/p>\n