Make Ahead

Lavender and Orange Scented Scones

June 16, 2011
  • Makes 8
  • 2 cups Blanched Almond Flour
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Dried Lavender Flower, Minced
  • Pinch of Nutmeg
  • 1 Large Egg
  • 2 tablespoons Honey
  • 1 teaspoon Blood Orange Zest, Finely Grated
In This Recipe
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, lavender and nutmeg
  3. In a small separate bowl, whisk together egg, honey and orange zest. Stir wet mixture into the dry ingredients, mix until thick dough has formed.
  4. On a sheet of parchment paper, pat dough into a 6-inch diameter disk about ½-inch thick. Cut into 8 wedges. Place wedges on the parchment-lined baking sheet. You can also do this in a pie dish and cut once the scones are cooked.
  5. Bake for 12 minutes or until golden brown. Let cool slightly before serving.

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