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

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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.

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.

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.

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

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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