Name: Lemon Lavender Scones
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8
Cuisine: Healthy
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; 1-2 teaspoons organic dried lavender (use less for a milder lavender taste)

Lemon Lavender Scones

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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.

Author: Ingrid DeHart - EatWellEnjoyLife.com
Prep Time: 15
Cook Time: 14
Total Time: 29 minutes
Yield: 8 1x
Category: Brunch
Cuisine: Healthy, Paleo, Gluten Free

Ingredients

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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
1–2 teaspoons organic dried lavender (use less for a milder lavender taste)

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Instructions

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

Find it online: https://eatwellenjoylife.com/lemon-lavender-scones/