Lavender and Vanilla Bean Scones
Try this Lavender and Vanilla Bean Scones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- pinch of salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 1 egg, whisked
- 1/4 cup arrowroot flour
- 3 tablespoons raw honey
- 1.5 cups cashews (i used roasted unsalted), ground into a meal/flour
- 3 tablespoons lavender buds
- 2 vanilla beans cut lengthwise with a sharp knife all seeds removed
- 1/4 cup almond oil (or other oil such as coconut oil or bu
- 1 tablespoons butter (optional)
- 1-2 tablespoons coconut crystals
- Carbohydrate 11.4618537782006 g
- Cholesterol 0.40833333250489 mg
- Fat 0.0977367706556527 g
- Fiber 0.13475000367315 g
- Protein 0.372650832656673 g
- Saturated Fat 0.0573908853040233 g
- Serving Size 1 1 Serving (25g)
- Sodium 30.7470546658854 mg
- Sugar 11.3271037745274 g
- Trans Fat 0.00616174999168598 g
- Calories 48 calories
Preheat oven to 350 degrees.Run the cashews through your food processor until it becomes a slightly coarse meal/flour.In a large bowl, mix together the cashew meal, baking powder, salt, lavender buds, and vanilla bean seeds.Then mix in your egg, almond oil, maple syrup, and vanilla extract and combine.Lastly, mix in your arrowroot flour to help thicken.Add the dough into a ball onto a parchment lined baking sheet then press down to help flatten out evenly.Place in oven and cook for 20-25 minutes.Let cool slightly.While the scones are cooling, mix together honey and butter (heating the two up together) and top scones with the mixtures and some coconut crystals.
