Lavender and Vanilla Bean Scones

PREP 10 mins
COOK 20 mins
TOTAL 30 mins
Yields 8

INGREDIENTS :

DIRECTIONS :

  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.

by

INGREDIENTS :

DIRECTIONS :

  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.

by

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