From the Kitchen of Jenna McGregor

Lisa's "Cosmic Clarity" Gluten-Free Lavender Scones

Lisa swears these scones have mystical properties. Jenna just thinks they taste incredible. Either way, every time trouble finds the crew at Brewed Awakenings, someone ends up making a batch — and somehow, everything feels a little clearer by the second scone.

This recipe appears at the back of Scones, Secrets & Sabotage (Book 1 in the Jenna McGregor Mystery Series). It's 100% gluten-free and celiac-safe — because everyone deserves a cozy moment, no exceptions.

🕐 Prep Time: 15 minutes | Cook Time: 12–14 minutes | Yield: 8 scones ✅ Gluten-Free | ✅ Celiac-Safe | ✅ Biscuit-Tested (results may vary)

INGREDIENTS

The Scone Base

  • 1¼ cups Cup-for-Cup gluten-free flour blend

  • 1¼ cups Antimo Caputo Fioreglut gluten-free flour

  • 1 Tbsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. salt

  • ½ cup + 2 TBSP unsalted butter, cold and cubed

  • ⅓ cup granulated sugar

  • 1 lavender stem (approx 2 tsp) + 2" lemon peel (for infusing the sugar)

  • 1 tsp. fresh lemon zest

  • ⅔ cup milk (plus a splash more if needed)

  • 1 tsp. apple cider vinegar

  • 1 tsp. Vanilla extract

💜 Lisa's Tip: Combining Cup-for-Cup and Fioreglut gives that "cloud-like" texture. In a pinch, 2½ cups of any standard GF blend works — but your aura might feel a little denser.

The Celestial Glaze

  • ½ cup powdered sugar

  • 1 tsp. fresh lemon zest

  • 2 Tbsp. freshly squeezed lemon juice

  • ¼ tsp. dried culinary lavender

INSTRUCTIONS:

  1. Preheat your oven to 425°F. Clear your workspace of any stray crystals or inquisitive golden retrievers.

  2. Infuse the Sugar: Mix the lavender stem and lemon peel with the sugar. Set aside to let the flavors "meditate."

  3. Dry Mix: Sift the two flours together, then combine with baking powder and salt in a large bowl.

  4. Crumble: Work the cold butter into the flour with your fingertips until it resembles rough sand. Jenna's Tip: Cold butter is the secret to a good rise — don't let your hands warm it up too much!

  5. Incorporate: Remove the lavender and lemon peel from the sugar. Add sugar and lemon zest to the bowl. Use the "scoop" method (fingers open) to incorporate in 4–5 gentle movements.

  6. Bind: Mix apple cider vinegar into the milk (milk will thiicken). Stir into the flour with a wooden spoon. Don't over-mix — it should be slightly sticky. If it's too dry, add a splash more milk.

  7. Shape: Form a ¾" thick disk on a parchment-lined sheet. A dusting of powdered sugar on the parchment prevents sticking and adds a little sweetness to the bottom!

  8. Cut: Slice into 8 wedges like a pie and separate them slightly so they have room to breathe.

  9. Glow-Up: Brush tops with milk or egg wash. Warning: Don't let it drip down the sides or your scones won't rise to their full potential. *skip if you are going to glaze the entire top of the scone.

  10. Bake: 12–14 minutes. No peeking! Look for a light golden brown.

  11. Cool: Transfer to a wire rack and cover with a clean tea towel to keep them soft.

  12. Glaze: Once fully cooled, whisk glaze ingredients together and drizzle over the tops.

  13. Enjoy! Best served while ignoring a "Stop Asking Questions" note or concealing a bloodied trophy.

Love this recipe? It came straight from the back of Scones, Secrets & Sabotage — and you can get the whole book free right now. Meet Jenna, Lisa, Mildred, and Joe. Find out who left the body in the festival grounds. And maybe bake a second batch while you're at it.

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