Rebel’s Blueberry & Lavender Scones

Blueberry & Lavender Scones. What a combo. Fully relax whilst baking these fragrant beauties. Our recipe makes 6 and we totally won’t judge if they all go at once…


1/4 cup organic coconut sugar
1 1/2 teaspoons dried lavender flowers
3/4 cup whole wheat flour (or gluten free alternative)
3/4 cup all-purpose flour (or gluten free alternative)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, melted
2/3 cup dairy free yogurt.
2 tablespoons honey/maple syrup or sweetener of your choice
3/4 cup fresh blueberries
Dairy free Mylk (just a bit to wash the tops of the scones – can you guess which one we opted for?)


Preheat your oven to 425 degrees.

Combine the lavender flowers with the 1/4 cup of sugar in a pile in either a small bowl or a mortar. Smush everything together using either the back of a spoon or the pestle until the flowers have broken down and the lavender scent intensifies, a signal that the lavender oils have permeated the sugar (that’s good). Set aside for the moment.

In a food processor, combine the flours, baking powder, baking soda, salt, and half (two tablespoons) of the lavender sugar, pulsing a few times to combine. Slowly pour in the oil while pulsing to create a crumbly, sandy mixture with pea-sized bits of dough beginning to form (Alternatively, use a fork to mash the mixture together in a large bowl until crumbly).

Transfer the mixture to a large bowl, form a well in the middle, and add the yogurt and honey (or sweetener of your choice.)  Use a fork to combine the wet ingredients with the dry, being careful not to over-mix. The dough will be thick and a bit sticky. Fold in the blueberries – you can use your hands (or spatula) to gently mix them into dough.

Prepare a clean surface with a good sprinkling of flour and turn out the dough. With floured hands, quickly form the dough into a circle approximately 8 inches across and 1 inch thick. Cut the dough circle into 6 wedges, then brush the top of the scones with a bit of mylk, followed by a generous sprinkling of the remaining lavender sugar.

Arrange scones spaced out on a baking sheet lined with parchment. Bake for 15 to 18 minutes, until the scones have a rich golden brown crust and feel “springy” to the touch (you want the interior of the scones to be pillowy and tender). Cool for at least 10 minutes before enjoying.


Big Rebels

Dairy Free Organic Coconut Milk Drinks

Discover the range >
See more…

Be A Rebel

Share your creations with the other rebels.
Enjoy the creativity and accept the imperfections.

Tag your photo with #rebelrecipes on Instagram