• 1.5 cups cashews (I used roasted, unsalted), ground into a meal/flour
• 1 teaspoon baking powder
• pinch of salt
• 3 tablespoonslavender buds
• 2 vanilla beans, cut lengthwise with a sharp knife, all seeds removed
• 1 egg, whisked
• 1/4 cup almond oil (or other oil such as coconut oil or butter or lard)
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/4 cup arrowroot flour

Scone toppings

• 3 tablespoons raw honey
• 1 tablespoons butter (optional)
• 1–2 tablespoons coconut crystals