Author Notes
I absolutely fell in love with the petite vanilla scones at starbucks and because I am a natural vanilla bean addict, I thought I must make my own version of the scones. I also love using culinary lavender, which just so happens to complement vanilla beans perfectly. So, bada-bing! The lavender vanilla bean scone was born. Oh, and they are gluten-free so celiacs can enjoy! —misschels
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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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1-2 tablespoons
unsweetened, vanilla almond milk, as needed
Directions
- Lavender Vanilla Bean Scones
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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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Pat the dough into a slab about an inch and a half onto a parchment lined counter top.
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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 the vanilla bean glaze.
- Vanilla Bean Glaze
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In a small bowl, whisk all of the ingredients together until smooth. You want a thick glaze in the end.
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Drizzle glaze over scones.
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