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
Makes: 8
Ingredients
-
2
cups almond flour
-
1/2
teaspoon sea salt
-
1/2
teaspoon baking soda
-
1.5
tablespoons culinary lavender buds
-
1
whole vanilla beans, split and scraped of seeds
-
1
large egg
-
2
tablespoons agave nectar
-
1
cup powdered sugar
-
1
whole vanilla bean, split and scraped of seeds
-
1-2
tablespoons unsweetened, vanilla, almond milk
Directions
- 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.
