Lavender Scones with Lemon Curd Recipe

These lavender scones with lemon curd are light, flaky, and sweet. The subtle lavender flavor in the scones is complimented by the tartness of the lemon curd.

Recipe courtesy Carolyn of All Day I Dream About Food.

Servings: 8

Active time: 30 minutes

Total time: 3 hours 30 minutes

Lavender Scones

Ingredients

2 c almond flour
1/4 c granulated Swerve Sweetener or other erythritol
2 tsp lavender buds
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Davidson's Safest Choice® pasteurized egg(s)
3 Tbsp butter, melted
2 Tbsp heavy whipping cream
1/2 tsp vanilla extract

Preparation

Preheat oven to 325°F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together almond flour, sweetener, lavender buds, baking powder, baking soda, and salt.
Stir in egg, butter, whipping cream, and vanilla until dough comes together.
Turn out onto prepared baking sheet and pat into a circle, about 7 to 8 inches in diameter and 1 inch high. Cut into 8 even wedges.
Carefully separate wedges and spread them around the baking sheet.
Bake about 18 to 20 minutes, until lightly browned and just firm to the touch.
Remove from oven, transfer to a wire rack, and let cool completely.

Lemon Curd

3 Davidson's Safest Choice® pasteurized egg(s)
3 Davidson's Safest Choice® pasteurized egg yolk(s)
1/4 c granulated erythritol
1/4 c fresh lemon juice
1 Tbsp freshly grated lemon zest
1/8 tsp liquid stevia extract
6 Tbsp butter, cut into 6 pieces

Whisk eggs, egg yolks, and erythritol in a medium bowl to combine. Stir in lemon juice, lemon zest, and stevia extract. Set bowl over saucepan of barely simmering water, make sure the bowl does not touch the water.
Whisk constantly until mixture thickens and an instant-read thermometer registers curd at about 170-175°F. It will thicken up very quickly all of a sudden, so watch carefully!
Remove from heat and add butter. Let stand 1 minute; whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerater, at least 3 hours.

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Light, flaky, and sweet lavender scones with lemon curd recipe!

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category	Amount
Calories	350
Calories from Fat	290
Total Fat	32g (49% DV)
Saturated Fat	11g (55% DV)
Trans Fat	0.5g
Cholesterol	200mg (67% DV)
Sodium	450mg (19% DV)
Total Carbohydrate	38g (13% DV)
Dietary Fiber	3g (12% DV)
Sugars	1g
Protein	10g
Vitamin A	15%
Vitamin C	6%
Calcium	10%
Iron	10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is also tagged as:

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.