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Author Notes: I fell in love with the petite vanilla bean scones at Starbucks and I absolutely love the scent of lavender. So, I thought...why not put the two together? These scones are absolutely delicious, substly sweet, with the fragrant scent of lavender, along with the perfect balance of vanilla bean. —misschels
Lavender Vanilla Bean Scones
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1.5 tablespoons culinary lavender buds
- 1 whole vanilla bean, split and scraped of seeds
- 1 large egg
- 2 tablespoons agave nectar
- In the bowl of an electric mixer, combine the flour, salt, baking soda, and lavender buds.
- In a small bowl, whisk together the egg and agave nectar. Add the vanilla bean and whisk again.
- Stir the wet ingredients into the dry ingredients.
- Chill dough briefly in the fridge for about 15 minutes.
- Pat the dough into a slab about an inch and a half onto a parchment lined counter top. Cut dough into desired shapes using a biscuit cutter or a sharp knife (I used a 3 1/16 in. biscuit cutter)
- Bake at 350 F on a parchment lined baking sheet for 10-12 minutes or until golden brown.
- Let scones cool and drizzle with powdered sugar glaze.
Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened vanilla almond milk
- 1 vanilla bean, split and scraped of seeds
- In a small bowl, combine the powdered sugar, almond milk, and vanilla bean seeds with a whisk until smooth. Drizzle scones.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
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