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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
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