Lavender Scones with Lemon Curd – Low Carb and Gluten-Free


Tender low carb scones with a hint of sweet floral lavender. Add some sugar free lemon curd for an elegant addition to any Easter or Mother’s Day brunch. This post is sponsored by Safest Choice Eggs.

Low Carb Lavender Scones with Lemon Curd

It happens like clockwork: spring rolls around and I start dreaming up recipes that feature lemon curd. Lemon is really a year-round flavour, it goes so well with everything, but as the mercury begins to rise, I suddenly crave lemon like a maniac. In fact, I usually start craving lemon when it’s officially “Spring” but still feels very much like winter. Even as the days are getting only imperceptibly longer, something clicks inside me and I find myself drawn to that bitter yellow fruit. I suspect it’s a biological rhythm of sorts, the desire to slough off the vestiges of winter, the heavy clothes and the heavy foods, for the lighter apparel and bright flavours of impending summer.

Low Carb Gluten Free Lavender Scones with Sugar Free Lemon Curd

Lemon curd isn’t hard to make, although it does require some vigilance so that your egg yolks don’t scramble as you cook the curd gently. As with all gently or undercooked foods that contain eggs, there’s a sweet spot where you get it to just the right temperature to kill off any bacteria without fully cooking the yolks through. So resist the temptation to walk away from your curd, even for a second. And if the “gently cooked” label worries you in any way, I always recommend Safest Choice Pasteurized Shell Eggs. They make it easy to whip up things like curd, pastry cream, and mousse without concern of bacteria. And since they are in the shell, they bake and cook the same way regular eggs do. I used them for both the curd and the scones in this recipe.

The lavender in the scones is just enough to give a light floral flavour, and the two together will make you feel like you’ve stepped into a patch of warm sunshine, no matter what the weather is doing!

Please see my recipe for Lavender Scones with Lemon Curd on the Safe Eggs Blog.

Nutrition per scone (8 scones): 271 Calories; 25g Fat (78.0% calories from fat); 8g Protein; 8g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 325mg Sodium.

Nutrition per 2 tbsp Lemon Curd (makes about 2 cups or 16 servings): 64 Calories; 6g Fat (85.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 91mg Cholesterol; 58mg Sodium.

Almond Flour Scones with Low Carb Lemon Curd

This post is sponsored by Safest Choice Eggs. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.


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    • Carolyn says

      No, keep the stevia. I used Swerve, it’s just I can’t write another brand’s name into a recipe for Safest Choice.

  1. Kate says

    Oh, they look delicious! Do you happen to have the nutritional counts for this recipe? Thank you for putting out all of these fantastic recipes for free, by the way!

  2. says

    Those scones look AMAZING. I am going to have to click over and snag that recipe. I love the idea to smear these with lemon curd.

  3. Lydia Copley says

    Oh, well, yes, wow, lavender, lemon, of coarse! On a side note I’ve been looking to create a dark chocolate, pistachio covered toffie. … yum I can’t resist the combo. It’s a full on sugar treat at Trader Joes. I am T2. Weep. I love pistachios. :)

  4. Linnae says

    This looks so good and it is my plan to make them for Easter. However … where do I get lavender buds? I checked at Whole Foods and they just looked at me cross-eyed!


  5. Kathryn says

    Finally! A delicious low-carb lemon curd! I’ll have to try the scones later – low carb breads and cakes cause weight-gain for me. I add a bit more lemon juice to mine (about 1/8 cup) and it comes our very bright, rich and lemony. Thank you so much for your blog and this recipe.

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