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.
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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.
Christine from Cook the Story says
Your scones are beautiful, and I love the use of lavender!
Nutmeg Nanny says
Lavender and lemon are a perfect pair!
Cici says
In the lemon curd recipe, if I were to use Swerve in place if erythitol would I omit the stevia?
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.
Jeanette | Jeanette's Healthy Living says
I love the lavender and lemon combo Carolyn – it sounds so Spring!
Renee - Kudos Kitchen says
Perfect for a relaxing afternoon tea.
charlotte says
looks so good!
Samantha @FerraroKitchen says
Beautiful combo! I love cooking with lavender!
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!
Carolyn says
Just added them. Did the scones and curd separately. Thanks!
Kate says
Thank you, you rock!! 😀
Marly says
These look so good! Perfect way to start out the day!
kita 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.
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. 🙂
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!
Thanks!
Carolyn says
I got mine at cost plus but you can easily order online.
Linnae says
Thanks Carolyn. I think today I will make them just lemon and then try them again with the lavender once I find some. Happy Easter!
leslie says
Lemon curd is my FAV!!!!!!!!
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.
Michelle Spencer says
Hello!
Do you know if I can sub a small about of Lavender oil instead of the buds?
TIA!
Michelle
Carolyn says
I honestly have no idea. As long as it’s edible, I can’t see why not!
Sue says
When going to the Safe Eggs Blog to get the recipe for the scones the nutritional information box said there were 38g carbs/scone but you state 8g. Why the huge difference?
Carolyn says
I have to guess it’s because they count the “carbs” in Swerve. But as they have no effect on my blood sugar I don’t count them. Most low carbers don’t.
Christiana Hancox says
Hi Carolyn – I have a problem with which you may be able to help. Having moved to the UK I can no longer use Swerve. Not all erythritol is the same, more’s the pity! A couple of days ago I made a batch of lemon curd, and now find it is full of crystals. Delicious, but crunchy! Any suggestions? Your advice would be much appreciated. Thanks so much.
Carolyn says
The best suggestion is to add the sweetener at the end of cooking, instead of in the middle. Basically…make unsweetened curd and then whisk all the sweetener in at the end. I find that it recrystallizes more when it’s treated to higher heats during cooking. The other suggestion is to powder the sweetener as best you can before using it, if it’s not in powdered form already. Grind it in a coffee grinder or food processor.
Christiana Hancox says
Thanks Carolyn! You’re a star!
Kelly says
I am not a fan of erythritol at all. Any suggestions for other subs?
Carolyn says
Use whatever you like but I cannot guarantee the consistency.