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Author Notes: I absolutely love the petite vanilla bean scones from starbucks so I had to figure out a way to re-create them. I love working with culinary lavender and I know that vanilla bean and lavender complement each other perfectly. So, I put them into a scone, and bada-bing, instant breakfast comfort food. These scones are also gluten-free so celiacs can enjoy! —misschels
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1.5 tablespoons culinary lavender buds
- 1 whole vanilla beans, split and scraped of seeds
- 1 large egg
- 2 tablespoons agave nectar
- 1 cup powdered sugar
- 1 whole vanilla bean, split and scraped of seeds
- 1-2 tablespoons unsweetened, vanilla, almond milk
- 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 the vanilla bean glaze.
- n a small bowl, combine the powdered sugar vanilla bean, and almond milk with a spoon until fully incorporated. Drizzle scones.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).