Ingredients:
Dry Ingredients:
• 500 g gluten-free 1:1 flour
• 2 Tbsp tapioca starch
• 80 g sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp dried lavender
Wet Ingredients:
• 3/4 cup whole milk
• 1/4 cup lemon juice
• Zest from 1 lemon
• 1 egg
• 2 tsp vanilla extract
• 3/4 cup cold butter, grated

Directions:
1. Line an 8-inch cake pan with parchment paper and set aside.
2. In a large bowl, whisk together the gluten-free flour, tapioca starch, sugar, baking powder, lavender, and salt.
3. In a separate bowl, whisk together the milk, egg, lemon juice, lemon zest, and vanilla extract. Chill in the refrigerator.
4. Grate the cold or frozen butter and mix it into the dry ingredients until well-distributed.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing—the dough should be shaggy with visible butter chunks.
6. Transfer the dough to the prepared pan and shape it into a disc.
7. Wrap the disc and refrigerate for 30 minutes.
8. Preheat the oven to 425°F and place a baking stone or pizza pan inside to heat.
9. Remove the dough from the refrigerator and cut it into 8 wedges.
10. Arrange the scones 1-2 inches apart on the parchment paper to allow for expansion during baking.
11. Carefully transfer the parchment with the scones onto the hot baking surface.
12. Lower the oven temperature to 375°F and bake for 16–18 minutes, or until golden brown.
13. Take them out of the oven and move to a wire rack to cool completely.
14. Serve them plain or drizzle with your favorite glaze.