Lavender and Vanilla Bean Scones
Prep time
Cook time
Total time
Serves: 8
  • 1.5 cups cashews (I used roasted, unsalted), ground into a meal/flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons lavender buds
  • 2 vanilla beans, cut lengthwise with a sharp knife, all seeds removed
  • 1 egg, whisked
  • ¼ cup almond oil (or other oil such as coconut oil or butter or lard)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup arrowroot flour
Scone toppings
  • 3 tablespoons raw honey
  • 1 tablespoons butter (optional)
  • 1-2 tablespoons coconut crystals
  1. Preheat oven to 350 degrees.
  2. Run the cashews through your food processor until it becomes a slightly coarse meal/flour.
  3. In a large bowl, mix together the cashew meal, baking powder, salt, lavender buds, and vanilla bean seeds.
  4. Then mix in your egg, almond oil, maple syrup, and vanilla extract and combine.
  5. Lastly, mix in your arrowroot flour to help thicken.
  6. Add the dough into a ball onto a parchment lined baking sheet then press down to help flatten out evenly.
  7. Place in oven and cook for 20-25 minutes.
  8. Let cool slightly.
  9. 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.
Makes 8 scones.
Recipe by PaleOMG - Paleo Recipes at