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Ingredients
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2 cups
Blanched Almond Flour
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1/4 teaspoon
Sea Salt
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1 teaspoon
Baking Soda
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1 1/2 teaspoons
Dried Lavender Flower, Minced
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Pinch of Nutmeg
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1
Large Egg
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2 tablespoons
Honey
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1 teaspoon
Blood Orange Zest, Finely Grated
Directions
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Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, salt, lavender and nutmeg
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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.
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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.
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Bake for 12 minutes or until golden brown. Let cool slightly before serving.
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