Lemon Lavender Scones

By May 14, 2017 May 20th, 2017 Breakfast, Dairy Free, Dessert, Gluten Free, Paleo, Recipes

This Lemon Lavender Scone recipe is a moist, tender, lemon and lavender scented  bread/cake, gluten free and paleo.  Perfect for Mother’s Day brunch.

Today on Mother’s Day I am taking the time to honor and appreciate my mother. Baking together was one of our favorite activities.  When she was 15, after her mother died, she left her home in Ohio to come to New York .  She didn’t feel safe staying there with her stepfather. Leaving took a lot of courage.  A kind generous German family took her in as a tenant.  They became her new family.  A few months later she brought her youngest brother to NY to join her.  She cleaned houses to support herself. During WW II she worked in a factory.

Knowing she didn’t have much education and not wanting to clean house for the rest of her life,  she saved money to go to hair styling school.  Working as a hair stylist, she put together enough money to buy a boarding house on 32nd Street and 2nd Ave.  As a single woman in her 20’s this was quite remarkable.  She believed in herself, didn’t complain and knew she had the ability to create a wonderful life.  She lived in the rooming house, renting rooms and taking care of it for many years even after she got married.  My sister and I were born there.  We moved to Queens when I was 3 but I still have a few memories of it.  Later she sold it, bought more properties and opened up her own beauty salon.

   

My mother Olga was a beacon of light for me, an inspiration of what is possible no matter what your life circumstance.  I thank her for the love she shared with me, the hours she spent caring for me and the many ways she guided me. I carry her spirit in my heart.  I feel her energy and connect with her regularly and especially today on Mother’s Day.  Thank you MOM for your inspiration.

Lemon Lavender SconesIf you have never used lavender in a recipe you are in for a treat.  Most of the time I use lavender in my bath or rubbed on my wrist to calm me but today we are eating it.   The French love it in their herbs de provence mixture and often use it in dishes.  Since it is a strong flavor I mixed it with a little lemon for balance.

Lemon Lavender SconesThere is just enough honey and vanilla to give it a little sweetness.  The almond flour and egg provide a moist tender texture.

The recipe is simple to make without too many ingredients. The dough is made in a food processor, transferred to a parchment paper lined baking sheet, shaped into a circle, cut like pizza into slices and baked for 15 minutes.

I like the specks of lavender in the scones but if you don’t, add them at the beginning with the flour to break them into tiny pieces.  Organic food grade lavender can be purchased on Amazon.

Lemon Lavender Scones

Lemon Lavender Scones

Lemon Lavender Scones

These scones are an elegant addition to any Sunday brunch.  Left overs travel well and make a delicious high protein snack.  Enjoy!

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Lemon Lavender Scones


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29 minutes
  • Yield: 8 1x

Description

This Lemon Lavender Scones recipe is a moist, tender, lemon and lavender scented bread/cake, gluten free and paleo.  Perfect for Mother’s Day brunch.


Scale

Ingredients

  • 2 cups almond flour (224 grams)
  • ½ teaspoon baking soda
  • 1 large organic egg
  • ¼ cup honey
  • ½ teaspoon organic vanilla extract
  • 1 tablespoon lemon zest from an organic lemon
  • 12 teaspoons organic dried lavender (use less for a milder lavender taste)

Instructions

  1. Preheat oven to 350 F
  2. In a food processor, pulse together almond flour and baking soda (add lavender here if you don’t like the little specks)
  3. Pulse in egg, honey, and lemon zest
  4. Add lavender and pulse a few times to mix
  5. Transfer dough to a parchment paper lined baking sheet
  6. Form dough into a circle, 6 inches wide
  7. Cut dough like a pizza, into 8 slices
  8. Using a spatula move slices apart, leaving space in between
  9. Bake at 350° for 12-16 minutes until edges are browned
  10. Cool for 15 minutes.
  11. Serve

  • Category: Brunch
  • Cuisine: Healthy, Paleo, Gluten Free

 

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