Another month, another recipe and another challenge.

Last month it was quick bread and this month, as you can tell, scones.

This recipe took me a good ol’ three times to per-fect. The first attempt was a delicious quick bread-wanna-be scone. The flavor was perfect, but the texture and consistency was off. I still got in a few bites before I ate it all dumped it.

Next, attempt number two. I decided to leave out the Earl Grey + Lavender, save the goods for the winner recipe, number three. This time was to test the consistency, which I decided to work with cold butter (& real vs. Earth Balance) and use one egg instead of two. Bingo.

Third times the charm, as usual. I believe cutting in the cold butter, makes these beauties nice and flaky, which would be perfect alongside a cup of tea. I also like how light they are, yet full of flavor. I would definitely make these again, especially for a brunch. These would also be a great to bring over to a friend’s place, just because. Or make these for mom, considering it is Mother’s Day on Sunday. Nudge nudge.

Here’s the ratio that I followed:

• 3 parts flour
• 1 parts liquid
• 1 part egg
• 1 part fat

Again, after reading this, I’ve decided to steer away from using “gums” – zanthum &/or guar gum.

Lastly, a big thank you to Lauren from Celiac Teen for hosting this month’s rally, wonderful job!

{Links}

The Healthy Apple – Gluten-free Rice Crispy “Muffin” Scones

GF in the City – Gluten-free Blueberry Buttermilk Scones

B & the Boy – Gluten-free Coconut Scones

Gluten-Free[k] – Gluten-free Scones

Mama Me Gluten-Free –  Gluten-free Jalapeno Cheese Scones

The G-Spot – Gluten-free Carrot and Raisin Scones

Zest Bakery – Gluten-free Amaretto soaked Cherry and Almond Scone

Gluten Freedom – Gluten-free Strawberry Banana Scones

Sensitive Epicure – Gluten-free Millet Scones

Kumquat – Gluten-free Maple Oat Nut Scone

Eat the Love – Gluten-free Green Garlic Bacon and thyme Scones

Jeanette’s Healthy Living – Gluten-free Dairy/Egg free Coconut and Pineapple Scones

Jenn Cuisine – Gluten-free Banana Apple and Currant Scones

Cooking Gluten-Free – Gluten-free Oat and Currant Scones

Katealice Cookbook – Gluten-free Cinnamon and Fruit Scones

Celiac Teen – Gluten-free Multigrain Cream Scones

Gluten-Free Canteen – Gluten-free Bisconies

Family Fresh Cooking – Gluten-free and Vegan Avocado Scones

Wicked Good Vegan – Gluten-free Clotted Cream and Strawberry Jam Scones

Mindful Food – Gluten-free Hazelnut Cream Scones with Blackberry

Gluten Free Betty – Gluten-free Cinnamon and Raison Scones

Honey from Flinty Rocks – Gluten-free Almond Fig Scones & Gluten-free/Dairy free Classic Cream Scones

No Gluten No Problem - Gluten-free Mesquite Scones

Book of Yum – Gluten-free/Dairy-free Classic Scones

Gluten-Free Girl and the Chef – Gluten-free Scones

Silvana’s Kitchen – Gluten-free Pecan Streusel Scones with Cinnamon Drizzle

Baking Life – Gluten-free Ginger Scones

No One Likes Crumbley Cookies – Gluten-free Cinnamon Pecan Scones

La Phemme Phoodie – Gluten-free Red Velvet Scones

Healthy Green Kitchen- Gluten-free Coconut Raison Scones

Gluten-free Lavender + Earl Grey Lemon Scones Recipe

Ingredients

• 4 ounces brown rice flour
• 4 ounces almond flour
• 4 ounces sorghum flour
• 1/4 cup sugar
• 1/2 tablespoon baking soda
• 1 teaspoon salt
• 1 tablespoon flaxseed
• 4 ounces unsalted butter, chilled and diced into pea sized cubes
• 4 ounces cream of coconut
• 1 egg
• 1 1/2 tablespoon lemon zest
• 1/2 teaspoon Earl Grey tea leaves
• 1 teaspoon lavender

Directions

Preheat oven to 425 degrees. Grease baking sheet, set aside.

In a coffee or spice grinder, grind the dried lavender and Earl Grey tea leaves to a very fine powder. Set aside

In a medium bowl, weigh your flours (total of 12 ounces). Add sugar, baking soda, salt and flaxseeds and mix until well combined. Pour dry ingredients into the bowl of an electric mixer. On medium speed, drop in the pieces of cold butter.

In a separate bowl, whisk together coconut cream, egg, lemon zest and lavender and Earl Grey grounds.

With the mixer on low, add the wet ingredients to dry ingredients. Once the mixture starts to hold together, remove the bowl and gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky.

Option 1: Put the dough on a prepared baking sheet. Whether it’s the opening of a circular glass or cookie cutter (or mold with your hands, cut out and place on the baking sheet. The dough will be sticky – if it’s too sticky, put in the fridge to cool – helps with handling.
Option 2: Put the dough on a large baking sheet. Gently push (or roll) the dough into a flat disk, about one inch high. Cut into eight equal pieces and arrange them on the baking sheet, about one inch apart.

Bake for 8-10 minutes, or until a toothpick inserted into the middle of one comes out clean.

Glaze (optional)

• 1/2 cup powdered sugar
• 3-4 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest, optional

Mix together until well combined.