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In the bowl of an electric mixer, combine the flour, salt, baking soda, and lavender buds. In a small bowl, whisk together the egg and agave nectar. Add the vanilla bean and whisk again. Stir the wet ingredients into the dry ingredients. Chill dough briefly in the fridge for about 15 minutes. Pat the dough into a slab about an inch and a half onto a parchment lined counter top. Cut dough into desired shapes using a biscuit cutter or a sharp knife (I used a 3 1/16 in. biscuit cutter) Bake at 350 F on a parchment lined baking sheet for 10-12 minutes or until golden brown. Let scones cool and drizzle with the vanilla bean glaze. In a small bowl, whisk all of the ingredients together until smooth. You want a thick glaze in the end. Drizzle glaze over scones.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Lavender syrup — lattes, cocktails, lemonade, French 75 variation