PALEO LAVENDER LEMON SCONES
As many of you probably saw on Instagram, I’ve been spending quite a bit of time on Whidbey Island, my home away from home. When I think of my childhood I think of Whidbey Island – beach trips with my family, bonfires by the ocean, eating locally harvested seafood, going to the farmers market – it’s always held such a special place in my heart. My family recently bought a house in our favorite little town so thankfully we’ll be spending even more time up there and my heart couldn’t be happier. And these paleo lavender lemon scones? They take me back to all of those memories and I love that.
There’s just something about the calmness of it. The small-town vibe, tight-knit and caring community, the beautiful beach, the never-ending outdoor adventures, emphasis on local eating and island life charm. It’s such a soul-giving place.
Naturally, one of the things I love most is the emphasis on local eating. There are pamphlets everywhere guiding visitors and locals to every farmers market and farm stand on the island. There are the best farmers markets I’ve ever seen. Restaurants source locally. It’s amazing.
Right across the street from our house is a lavender shop with lavender tea, ice cream, baked goods, soaps and other goodies (aka it smells like heaven) and the best part? It’s from a local lavender farm on the island!
Lavender has always always always been one of my favorite scents and I’ve used lavender essential oils and relaxing mists for years. It always calms me down and relaxes me, especially at night.
Before now I had never baked with lavender, but once I saw the packs of local, culinary grade lavender in the shop I knew I had to create something. And what better combo than lavender and lemon!? It just screams summer! And these paleo lavender lemon scones definitely taste like summer when you bite in!
But let me back up a little – there IS a difference between the lavender you can cook with and the lavender you use as potpourri, so make sure you buy culinary grade lavender and not ornamental. It won’t kill you to eat it, but it’s best to stick with the grade you know is meant for ingesting. Better safe than sorry right!? I’ve linked an organic culinary grade lavender on my Amazon shop page to make it easy for ya’ll.
These lavender lemon scones are perfect with a morning cup of coffee or tea, as a midday snack fuel or as a post-dinner sweet treat. Drizzle them in coconut butter and you’re in for a real treat!
Paleo Lavender Lemon Scones (Specific Carbohydrate Diet Friendly + Dairy Free + Refined Sugar Free
These scones are the perfect match with a morning cup of coffee or tea and give your body a boost of healthy fats, protein and subtle sweetness. They're paleo, gluten free, dairy free, specific carbohydrate diet friendly and refined sugar free!
3/4 cup + 3 Tbsp almond flour
3/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
3 tsp ground culinary grade lavender
1/4 cup coconut oil
1 tsp pure vanille extract
5 Tbsp lemon juice
3 Tbsp honey
coconut butter optional for drizzling
Preheat your oven to 350 degrees fahrenheit and prepare a baking sheet by greasing it with coconut oil to ensure your scones don't stick.
Start by melting your coconut oil.
In a large bowl, mix the melted coconut oil, eggs, pure vanilla extract, lemon juice and honey. Stir well until fully combined.
Next, grind your lavender into a finer powder. You can do this using a blender or coffee grinder!
In a separate bowl, mix the almond flour, coconut flour, baking soda, salt and lavender. Stir until fully combined.
Slowly add your dry ingredients to your wet ingredients, stirring as you add.
Take the batter out of the bowl and form into a large ball and place in the center of your prepared baking sheet.
flatten with your hands and form into a circle about 1 inch thick. Cut into desired size of scones.
Bake for 18-20 minutes. Let cool and ENJOY! Keep for up to one week in an airtight container (I like storing mine in the fridge).