Double Blueberry-Lavender Scones
Recipe for Olga’s Original Double Blueberry-Lavender Scones (Dairy-Free, Gluten-Free, Grain-Free, Refined-Sugar and Oil-Free, Soy-Free, Paleo-Friendly) Ingredients:
1 cup cassava flour
1 cup tapioca or arrowroot starch
½ teaspoon fine pink Himalayan salt
3 teaspoons baking powder
2 teaspoons dried French lavender buds
137 g plus 1 tablespoon naturally refined coconut oil, at room temperature, divided
1 large egg
2 tablespoons honey, plus more for drizzling the berries
1/4 cup coconut buttermilk, plus more for brushing; see Step 2
1 tablespoon blueberry powder
3/4 cup FRESH blueberries
For the drizzle, optional:
1 cup white chicory root powder
¼ teaspoon blueberry powder
Water
2-3 drops lavender essential oil, optional
Directions:
Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper and set aside.
To make the coconut buttermilk, combine 1 tablespoon of white vinegar with enough full-fat coconut milk to measure 1 cup; set aside.
Place flour, starch, salt, baking powder and lavender buds in a food processor and pulse to combine.
Add 137 g of coconut oil and pulse until the mixture resembles coarse meal.
In a small bowl, whisk together the egg, honey and coconut buttermilk. Drizzle the egg mixture over the flour mixture and pulse until the mixture begins to hold together; collect into a ball. You should end up with a soft, elastic dough that doesn’t stick to the hands.
Between two pieces of parchment paper, roll out the dough into a 9.5”x 11” rectangle. Do not worry if the dough tears; just patch it up and carry on. Scones are a rustic piece of pastry anyway!
Melt the remaining tablespoon of coconut oil and let cool slightly. Add in the blueberry powder and combine to form a paste.
Using a pastry brush, brush half of the blueberry powder paste onto the middle third of the dough. Lay half of the blueberries over it and drizzle with 1-2 teaspoons of honey. The use of honey is optional here.
Fold the left third of the dough over the blueberries to cover them. Brush the remaining blueberry powder paste onto the flap of the dough you just folded over and lay the rest of the blueberries over it; drizzle with another 1-2 teaspoons of honey, if desired.
Fold the right third of the dough over the blueberries to cover them. You should end up with alternating layers of dough, blueberries, dough, blueberries, dough.
Using a bench scraper, CAREFULLY cut the scone log crosswise into 8 equal portions; spread them on the prepared baking sheet, so they are not touching. Brush the tops with a little coconut buttermilk and bake for 18-20 minutes or until lightly browned on top. Let cool COMPLETELY before handling.
To make the drizzle, combine the chicory root powder with blueberry powder; add in enough water in small increments, until the desired consistency is achieved, about 1-2 tablespoons. Stir in the lavender essential oil, if using. Drizzle over the tops of the scones.
Makes 8