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
culinary lavender buds
whole vanilla beans, split and scraped of seeds
whole vanilla bean, split and scraped of seeds
unsweetened, vanilla, almond milk
In This Recipe
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.