February 25, 2018










On Friday, I had the pleasure of having a mentorship with Tiffany Burke, a local photographer to the Tacoma-Seattle area. I learn better in hands on environments, so having her come to my house, talking through ideas, camera settings, lighting, etc. was the ideal situation for me. There were happy tears, guys. It was perfect. 

And let me tell you, these scones were the best accompaniment a girl could have asked for during this learning process. Not only are they delicious but they are SO beautiful to photograph. Plus, anything with lavender and I'm all in.



"Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.” - Practical Magic





Spelt Coconut Lavender Lemon Scones


Makes 8 scones


  • 1.5 cup Spelt Flour

  • 1/2 cup Almond Flour

  • 1/4 cup Coconut Sugar

  • 1 tbs Baking Powder

  • 1 tsp Vanilla

  • 1/4 tsp Salt

  • 1/4 c Coconut Oil, melted

  • 1 tbs Lemon Zest + more for garnish

  • 2 tbs Lemon Juice

  • 1 tsp Culinary Lavender, dried + plus more for garnish

  • 3 tbs of Coconut Cream or Coconut Butter

  • 1 flax egg


Add all ingredients to a bowl and mix, I just used my hands to incorporate all of the ingredients together because it's on the crumblier side. Form into a ball, let it rest on the counter for 15-30 minutes.

Flatten the ball on parchment paper and cut into 8 pieces. Transfer the parchment paper to a baking sheet and bake at 350 for 15 minutes. Let cool before adding the glaze.



[totally unhealthy but delicious] Lemon Glaze:


Whisk powdered sugar and fresh lemon juice together until desire consistency. 








recipe adapted from Will Frolic For Food.





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