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April 14, 2014

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

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

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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Filed Under: Ad-Free Posts, Gluten Free, Low Carb, Muffins & Scones Tagged With: eggs, lavender, lemon

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Nutritional Disclaimer

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.

Reader Interactions

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Comments

  1. Christine from Cook the Story says

    April 14, 2014 at 8:02 am

    Your scones are beautiful, and I love the use of lavender!

    Reply
  2. Nutmeg Nanny says

    April 14, 2014 at 8:07 am

    Lavender and lemon are a perfect pair!

    Reply
  3. Cici says

    April 14, 2014 at 8:10 am

    In the lemon curd recipe, if I were to use Swerve in place if erythitol would I omit the stevia?

    Reply
    • Carolyn says

      April 14, 2014 at 3:56 pm

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

      Reply
  4. Jeanette | Jeanette's Healthy Living says

    April 14, 2014 at 8:22 am

    I love the lavender and lemon combo Carolyn – it sounds so Spring!

    Reply
  5. Renee - Kudos Kitchen says

    April 14, 2014 at 8:25 am

    Perfect for a relaxing afternoon tea.

    Reply
  6. charlotte says

    April 14, 2014 at 9:22 am

    looks so good!

    Reply
  7. Samantha @FerraroKitchen says

    April 14, 2014 at 11:31 am

    Beautiful combo! I love cooking with lavender!

    Reply
  8. Kate says

    April 14, 2014 at 1:15 pm

    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!

    Reply
    • Carolyn says

      April 14, 2014 at 3:55 pm

      Just added them. Did the scones and curd separately. Thanks!

      Reply
      • Kate says

        April 14, 2014 at 4:23 pm

        Thank you, you rock!! 😀

        Reply
  9. Marly says

    April 14, 2014 at 3:52 pm

    These look so good! Perfect way to start out the day!

    Reply
  10. kita says

    April 14, 2014 at 7:41 pm

    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.

    Reply
  11. Lydia Copley says

    April 16, 2014 at 2:04 am

    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. 🙂

    Reply
  12. Linnae says

    April 18, 2014 at 5:16 pm

    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!

    Reply
    • Carolyn says

      April 18, 2014 at 7:46 pm

      I got mine at cost plus but you can easily order online.

      Reply
      • Linnae says

        April 19, 2014 at 8:11 am

        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!

        Reply
  13. leslie says

    April 28, 2014 at 4:24 pm

    Lemon curd is my FAV!!!!!!!!

    Reply
  14. Kathryn says

    October 5, 2014 at 7:44 pm

    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.

    Reply
  15. Michelle Spencer says

    January 3, 2015 at 9:48 pm

    Hello!

    Do you know if I can sub a small about of Lavender oil instead of the buds?

    TIA!
    Michelle

    Reply
    • Carolyn says

      January 3, 2015 at 10:18 pm

      I honestly have no idea. As long as it’s edible, I can’t see why not!

      Reply
  16. Sue says

    February 19, 2016 at 10:47 pm

    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?

    Reply
    • Carolyn says

      February 20, 2016 at 1:47 pm

      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.

      Reply
  17. Christiana Hancox says

    June 9, 2016 at 6:19 am

    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.

    Reply
    • Carolyn says

      June 9, 2016 at 7:45 am

      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.

      Reply
      • Christiana Hancox says

        June 16, 2016 at 4:39 am

        Thanks Carolyn! You’re a star!

        Reply
  18. Kelly says

    February 21, 2018 at 3:04 pm

    I am not a fan of erythritol at all. Any suggestions for other subs?

    Reply
    • Carolyn says

      February 21, 2018 at 3:18 pm

      Use whatever you like but I cannot guarantee the consistency.

      Reply
  19. Lynn says

    March 1, 2019 at 12:24 pm

    The link you provided above no longer links to your recipe. Could you please update, so I can find the recipe? Many thanks.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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