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Two flavors that pair so well together are lemon and lavender.
Lemon being a little sweet, a little sour and very bright, plus the strong calming scent and floral flavor of lavender makes for a perfect combination in a baked good.
Since I’ve moved and have been spending more time with friends, I’ve been baking a lot. I have so many baked goods, and so I always set them out with a little tea for myself and friends to talk over.
I used Truvia Sweet Complete Granulated All-Purpose Sweetener and Sweet Complete Confectioners as my reduced sugar option in these sweet, floral scones.
As you know, I have a long-standing love for Truvia products, especially their line of Sweet Complete Sweeteners. The granulated version bakes and browns in recipes, without the added calories.
Truvia is also diabetes-friendly, and it tastes great. Over time, I’ve found it to be the best sweetener for me overall.
Ingredients in Lemon Lavender Scone
For the Scones
- All-purpose flour
- Truvia Sweet Complete Granulated All-Purpose Sweetener
- Kosher salt
- Baking powder
- Unsalted butter
- Oat milk
- Egg
- Vanilla bean paste
- Lemon extract
- Lemon Juice + Zest
- Food-grade lavender
- Truvia Sweet Complete Confectioners Sweetener
- Water
Ingredients for the Glaze
- Truvia Sweet Complete Confectioners Sweetener
- tablespoon lemon zest
- tablespoons lemon juice
- cup of water (to stream in for proper texture)
How to make Lemon Lavender Scones
These Lemon Lavender scones are very easy to make.
Scones can also be a little bit dry sometimes, which is why I think people shy away from them. The texture of these are part biscuit, part bread, so they’re tender when they’re warm, but also have a great structure when served at room temp.
For the scones:
Preheat your oven to 425ºF.
Shred frozen butter, with a box grater, or food processor.
In a mixing bowl, add all-purpose flour, baking powder, Truvia Sweet Complete Granulated All-Purpose Sweetener and salt. Whisk them together, to make sure everything is incorporated.
Then, add the butter to the dry ingredients, and combine until the butter is incorporated and looks like little beads.
Once the dry ingredients and butter are combined, add in your oat milk, egg, vanilla bean paste, lemon extract, lemon and food-grade lavender. Mix until the dough just comes together. You don’t want to overwork the dough, and you want the butter to stay relatively cool for those flaky layers.
Spread some flour out on your work surface and cover your hands in flour so the dough doesn’t stick. Your dough may be a little sticky in this stage – that’s OK. Roll the dough out and fold it on top of itself 6-8 times. That’s going to create some layering and pockets for the butter.
Press it out into a circular shape and cut it into 8 triangles. You might need to wet your knife for this, so the dough doesn’t stick to it.
Place the scones onto a baking sheet lined with parchment paper and bake for 20-25 minutes.
For the Glaze:
Combine Truvia Sweet Complete Confectioners Sweetener, lemon juice, lemon zest and water, and mix it together. It should be a thinner consistency for drizzling with a spoon on top of the scones.
Once the scones have baked, take them out of the oven to cool completely, and then drizzle with the glaze, and a few extra lavender flowers.
Are scones diabetes-friendly?
If you’ve been reading my blog for a long time, you’re probably aware that I don’t assign labels like “good” or “bad” to foods, and I think that the bigger question is, “will this spike my blood sugars or not.”
Because we’re using AP flour in this recipe, you will find that your blood sugar will likely spike in this case.
But, since we’re using Truvia in the recipe, we’re opting for fewer calories you won’t see as severe of a spike as you might when using regular granulated sugar.
I also find that these scones are so rich and buttery. Although the batch makes 8, you could certainly cut them into halves or quarters and enjoy a smaller serving to reduce the carb count. A whole scone in this case is pretty generous!
Recipe for Lemon Lavender Scones
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Lemon Lavender Scones
- Total Time: 50 minutes
- Yield: 8 scones
- Diet: Diabetic
Ingredients
For the Scones:
· 2 1/3 cups All-Purpose Flour + 1/4 cup for dusting your work surface
· 1/2 c Truvia Sweet Complete
· 1/2 Tsp salt
· 2 1/2 Tsp baking powder
· 1 cup unsalted butter, frozen and grated
· 1 cup oat milk
· 1 large egg
· 1 teaspoon vanilla bean paste
· 2 teaspoons lemon extract
· Juice of 1 lemon + Zest
· 1/4 c food-grade lavender
For the Glaze
· 1 cup Truvia confectioners
· 1 tablespoon lemon zest
· 4 tablespoons lemon juice
· 1/4 cup of water (to stream in for proper texture.
Instructions
For the scones:
- Preheat your oven to 425ºF.
- Shred frozen butter, with a box grater, or food processor.
- In a mixing bowl, add all-purpose flour, baking powder, Truvia Sweet Complete Granulated All-Purpose Sweetener and salt. Whisk them together, to make sure everything is incorporated.
- Then, add the butter to the dry ingredients, and combine until the butter is incorporated and looks like little beads.
- Once the dry ingredients and butter are combined, add in your oat milk, egg, vanilla bean paste, lemon extract, lemon and food-grade lavender. Mix until the dough just comes together. You don’t want to overwork the dough, and you want the butter to stay relatively cool for those flaky layers.
- Spread some flour out on your work surface and cover your hands in flour so the dough doesn’t stick. Your dough may be a little sticky in this stage – that’s OK. Roll the dough out and fold it on top of itself 6-8 times. That’s going to create some layering and pockets for the butter.
- Press it out into a circular shape and cut it into 8 triangles. You might need to wet your knife for this, so the dough doesn’t stick to it.
- Place the scones onto a baking sheet lined with parchment paper and bake for 20-25 minutes.
For the Glaze:
- Combine Truvia Sweet Complete Confectioners Sweetener, lemon juice, lemon zest and water, and mix it together. It should be a thinner consistency for drizzling with a spoon on top of the scones.
- Once the scones have baked, take them out of the oven to cool completely, and then drizzle with the glaze, and a few extra lavender flowers.
Notes
- These are pretty rich. You can always divide them in half to cut the carb count. You’ll still be satisfied with the serving!
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 scone
- Calories: 434
- Sugar: 14.4g
- Sodium: 173.8mg
- Fat: 24.7
- Saturated Fat: 14.7g
- Carbohydrates: 58.5g
- Fiber: 13.5g
- Protein: 5.3g
- Cholesterol: 84.3mg
More recipes using Truvia
I hope you love this recipe. Be sure to leave a rating if you give it a try, and check out some of my other delicious recipes using Truvia!
Pumpkin Muffins
Lower Sugar Mini Peach Cobblers
Oatnog Sugar cookies
Grilled Fish Tacos with Superfood slaw
Mini Pumpkin Bundt Cakes
Rose Sangria
Sticky Miso Chicken Wings
Keto Pumpkin Bread
Texas Sheet Cake
No-bake edible cookie dough bites
