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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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