My New Obsession

I have a confession.

I am obsessed with vanilla bean. But you already knew that now, didn’t you? Its becoming a pretty awesome friendship to say the least. I am just waiting for Ms. Vanilla Bean to step on my toes or tell me that she doesn’t have time to hang out, you know like friends sometimes do. Anyway, friendship update: me and Ms. Vanilla Bean are still best buds. So, how many of you have noticed the trend this week? No, it’s not the whole vanilla bean thing. If you haven’t noticed, this past week has been filled with sweets. We all know that I have a sweet tooth. I just can’t kick it. All I want are sweets, morning, noon, and night. I have even gone to the extreme of making cinnamon roasted butternut squash and sprinkling a good heaping palmful of Truvia on the top. Soooo good. Back to what I was saying. Sweets. Morning, noon, and night. That includes breakfast which leads me to explain my reasoning for these…

Lavender Vanilla Bean Scones 

They are gluten free. 
That’s what’s up. 

When I was a child, I used to get severe chronic headaches to the point where I would be on bed rest for an entire day. It was miserable. Good thing my mom was a fragrance witch and she knew the remedy for headaches: lavender oil. Genius. She would rub the oil on the temples of my face and bam…within an hour I was up eating mac n’ cheese and playing tag in the back yard with my sister. I love lavender and I still use it whenever I get headaches. I have been wanting to use lavender in a recipe forever. That’s when I decided that lavender and vanilla bean would make great friends. They compliment each other beautifully. 

Especially in these scones.

The scone has a floral essence to it, is slightly crisp on the outside, moist and chewy on the inside. What are you waiting for?

Get in the kitchen and make these…NOW! 

Lavender Vanilla Bean Scones (GF)

2 c. almond flour
1/2 t. sea salt
1/2 t. baking soda
1 1/2 T. lavender buds
1 vanilla bean, split and scraped of seeds
1 large egg
2 T. agave nectar

1. In the bowl of an electric mixer, combine the flour, salt, baking soda, and lavender buds.
2. In a small bowl, whisk together the egg and agave nectar. Add the vanilla bean and whisk again.
3. Stir the wet ingredients into the dry ingredients.
4. Chill dough briefly in the fridge for about 15 minutes.
5. Pat the dough into a slab about an inch and a half onto a parchment lined counter top.
6. Cut dough into desired shapes using a biscuit cutter or a sharp knife (I used a 3 1/16 in. biscuit cutter)
7. Bake at 350 F on a parchment lined baking sheet for 10-12 minutes or until golden brown.
8. Let scones cool and drizzle with powdered sugar glaze. 

Powdered Sugar Glaze:

1 c. powdered sugar
2 T. water

1. In a small bowl, combine the powdered sugar and water with a spoon until fully incorporated. Drizzle scones.

Makes 8 scones (depending on how big or small you like them)

Note: Garnish scones with extra lavender if desired. 

Do you have any food obsessions? What is you favorite ingredient to use? I am all ears.


  1. Garlic is my BFF when it come to cooking! 🙂 I love anything with garlic pretty much!

  2. Me too girlie! Love me some garlic!

  3. Lavender and vanilla pair so so well together, making scones out of the two is perfect. Great recipe!

  4. hhmmmm, crunchy and creamy in the same time and very sweet 🙂

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