As you will learn, I have a serious sweet tooth, so I am constantly searching for guilt-free treats. Combine that with my curiosity for new flavors and techniques, and you get stuff like this! I found this recipe on one of my favorite healthy recipe sites paleomg.com
This was my first time working with most of these ingredients, so I did my research careful to learn exactly which part of the lavender plant to use, and how to handle a true vanilla bean.
Another thing to note in this recipe is how easy it is to make your own nut meals/flours. Here we use cashews for their sweet but still robust flavor.
I have to say I was very pleasantly surprised by this recipe. I was hesitant about my proportions, nervous about all of the new ingredients, and a little intimidated (still) by clean baking in general, but it turned out to have an incredibly delicate flavor and rich texture that perfectly solved my sweet craving.
So, without further ado…
Paleo Lavender Vanilla Bean Scones
1.5 C cashews (I used roasted, unsalted), ground into a meal/flour
1 t baking powder
pinch of salt
3 T lavender buds
1 egg, whisked
1/4 C coconut oil
3 T maple syrup
2 t vanilla extract
1/4 C arrowroot flour (add extra if your dough feels too wet!)
3 T raw honey
1 T butter
1-2 T coconut crystals
- 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 cook slightly.
- While the scones are cooling, mix together honey and butter (heating the two up together) and top scones with the mixture and some coconut crystals.
Makes 8 scones