white plate stacked with lavender lemon scones


Who doesn’t love a delicious lemon scone for breakfast or as an afternoon snack with tea?  Add the freshness of lavender and we’re in business.  No trips to fancy bakeries needed to enjoy these little gems.  We recently interviewed Natalie Kelley about her health and wellness foodie blog; Blonde Gone Clean.  She’s been able to manage and greatly improve the symptoms of her autoimmune disease through the Specific Carbohydrate Diet (SCD) which she regularly shares about on her blog.  She was kind enough to share this SCD and Paleo-friendly scone recipe with us and we know it will be a hit in your kitchens.  Give it a try and don’t forget to check out Natalie’s interview on our podcast; you’ll enjoy hearing her story.


Lavender-Lemon Scones (Paleo, SCD, Dairy & Gluten-Free)


Grid pictures of lavender-lemon paleo scones


The flavors of these scones are light, fresh, and summery.  We love how Natalie has directed us to grind up the lavender before mixing it into the batter.  This releases the oils and natural fragrances giving these scones a hint of summer freshness without tasting floral.  It’s important to note that the recipe calls for culinary grade lavender which is different than the kind used in potpourri.  Culinary grade lavender is typically from a variety that produces a sweater less floral taste.

This recipe is pretty much for everyone since it’s gluten and dairy-free, paleo and SCD-friendly.  The SCD diet eliminates many of the foods that aggravate the digestive tract and is scientifically proven to help heal those with gut-related auto-immune diseases.  Additionally, these scones are made with almond flour and honey and can’t we all agree there’s just something about the combination of those flavors that is so delicious.  This recipe is quick and easy and super satisfying so give it try.  If you’d like to read Natalie’s full post, visit her site here.  Be sure to check out her other recipes, you won’t regret it.


Lavender-Lemon Scones (Paleo)
Rate this recipe

Prep Time: 25 minutes

Cook Time: 18 minutes


Yield: 8 Scones

Lavender-Lemon Scones (Paleo)


  1. 1/4 cup coconut oil
  2. 3 eggs
  3. 5 Tbsp lemon juice
  4. 3 Tbsp honey
  5. 1 tsp pure vanille extract
  6. 3/4 Cup coconut flour
  7. 3/4 Cup + 3 Tbsp almond flour
  8. 3 tsp ground lavender (culinary grade)
  9. 1/2 tsp baking soda
  10. 1/4 tsp salt
  11. coconut butter optional for drizzling


  • Preheat oven to 350F
  • Grease a baking sheet with coconut oil
  • Melt coconut oil
  • In a large bowl, mix the melted coconut oil, eggs, lemon juice, pure vanilla extract, and honey until combined
  • Grind the lavender into a finer powder (works best using a blender or coffee grinder)
  • In a separate bowl, mix the dry ingredients; almond flour, coconut flour, baking soda, salt and lavender.
  • Slowly add dry ingredients to wet ingredients, stir as you go
  • Remove the batter and form into a large ball then place it in the center of your prepared baking sheet
  • Flatten the dough with your hands and form into a circle about 1 inch thick
  • Cut like a pizza into desired size of scones
  • Bake for 18-20 minutes.
  • Let cool and ENJOY!
  • Scones will keep for up to one week in an airtight container (I like storing mine in the fridge)