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.
Ingredients
Scale
- 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)
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
- Prep Time: 15
- Cook Time: 14
- Category: Brunch
- Cuisine: Healthy, Paleo, Gluten Free