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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