High Protein Gluten-Free Lavender Scone


3/4 cup Lupin All-Purpose Flour
1/2 cup Quinoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 cup Monk sugar
1/8 cup organic raw sugar
1/4 cup soft butter
1/4 cup heavy cream
1/4 cup plain yogurt
1 egg
1 teaspoon edible lavender


In mixing bowl combine lupin flour, quinoa flour, baking powder, baking soda. Place sugar, monk sugar and lavender in food processor and pulse till a fine consistancy and lavender is mixed in sugar well. Add the sugar to other dry ingredients in bowl.
Add soft butter and mix well in dry mixture.
Add yogurt, cream and egg and mix well.
This is a super sticky dough so you need to lay it out on a well floured surface. To avoid mixing a Gluten flour with your mixture you can use quinoa flour, oat flour other type of flour on surface. Roll your dough into a large ball and flatten it out. Cut the large flat ball into slices like a pizza. This will give you the triangle scone shape. Using a spatula lift your triangles and place on lightly greased cookie sheet (or I use a silpat on my cookie sheet)
Brush more heavy cream on top of slices and dust lightly with raw sugar and small amount of edible lavender.
Bake in 400 degree oven for approx. 15-20 minutes. Will brown nicely when ready to take out.

Kara GrantLavander