| 11 | 26 | 376 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 16 min | 6 |
| 2 cup | Gluten free flour |
| 1/3 cup | Coconut sugar |
| 1/2 cup | Butter, grass-fed, salted |
| 1 large | Egg |
| 1/4 cup | Heavy whipping cream, 38% M.F. |
| 1 tsp | Salt |
| 1 tbsp | Baking powder |
| 2 tbsp | Earl Grey Tea Leaves |
| 1/2 tsp | Lavender buds |
| 1 tsp | Vanilla extract, pure |
| 1 dash | Lavender extract |
1. Preheat oven to 425 ° .
2. Mix flour, sugar, baking powder, salt, Earl Grey tea leaves, and lavender buds till combined. Mix in cold butter until a sandy texture appears. You can do this by using a pastry cutter or mixing with your hands.
3. In a mixer. beat the heavy whipping cream until almost whipped. It should be thick, but not stiff. Add in the egg, vanilla, and lavender extract. Beat until just combined.
4. Fold the wet ingredients into the dry until a soft dough forms. Put it on a floured surface and form it into a disk. Using a knife, slice it into 6 equal portions.
5. Line a baking sheet with parchment. Place the 6 cut scones on the parchment lined sheet, and bake in the oven for 16 minutes, or until a toothpick comes out clean.
6. Let rest for a few minutes, then serve warm with grass-fed butter and homemade jam.
