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
Ingredients
- Lavender Vanilla Bean Scones
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2 cups
almond flour
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1/2 teaspoon
sea salt
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1/2 teaspoon
baking soda
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1.5 tablespoons
culinary lavender buds
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1
whole vanilla bean, split and scraped of seeds
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1
large egg
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2 tablespoons
agave nectar
- Vanilla Bean Glaze
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1 cup
powdered sugar
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1
whole vanilla bean, split and scraped of seeds
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unsweetened, vanilla almond milk, as needed
Directions
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In the bowl of an electric mixer, combine the flour, salt, baking soda, and lavender buds.
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In a small bowl, whisk together the egg and agave nectar. Add the vanilla bean and whisk again.
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Stir the wet ingredients into the dry ingredients.
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Chill dough briefly in the fridge for about 15 minutes.
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Cut dough into desired shapes using a biscuit cutter or a sharp knife (I used a 3 1/16 in. biscuit cutter)
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Bake at 350 F on a parchment lined baking sheet for 10-12 minutes or until golden brown.
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Let scones cool and drizzle with vanilla bean glaze.
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In a small bowl, combine the powdered sugar, vanilla bean seeds, and almond milk with a spoon until the powdered sugar is completely dissolved. You want a thick glaze, so add 1 to 2 tablespoons of almond milk at a time until a thick glaze consistency is acheived. Drizzle scones.
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