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Seashells, Scones, and a Spring Brunch - Shivaya Naturals

Seashells, Scones, and a Spring Brunch

April 6, 2012

For anyone who knows me, you know I love my weekends. They are the cherished space where my family gathers and takes a collective exhale. During this time of year, our schedules slow (except during soccer season), our days are spent outside, and our mornings always begin with something yummy to eat.

My boys, especially Jacob, live by what comes out of the kitchen. I am asked daily what they will be eating, and I am often surprised about how strong their feelings towards food can be. We are a family making radical transformations in our diet (more on this next week), and having my children play an active role in their food is important to me.

As the spring season is now thoroughly upon us, fresh and easy meals are the ones that we love to both cook and eat. This weekend will see two of my favorites hit the Saturday brunch table: Orange and lavender scones and baked eggs with herbs.

Baked eggs have been all the rage lately, just search those two words on pinterest and you will see what I mean. I am a fan of the egg cup baked in muffin tins for a quick weekday breakfast, but come Saturday morning I like my eggs served up extra special. Fresh eggs, cream (we either use raw cream or coconut cream), herbs and parmasean cheese bake together to create a yummy and healthy treat. I layer ramekins with a tablespoon of cream, three eggs, and top it off with herbs and cheese. Bake in a 350 degree oven until set, and serve with a slice of toast.

As for those scones, well we have a new recipe that has recently crossed our path that my boys can not get enough of. Elana’s chocolate chip scones are a favorite in my house, and I do not hear the end of it if ever I run out. Almond flower, grapeseed oil and a touch of agave nectar combine with chocolate chips to create a low sugar, high taste combo.

For Spring, however, I wanted something with a touch of orange and a hint of lavender. We took Elana’s original recipe and added in orange zest, lavender blossoms, and coconut oil to give it just the right spring feel. Of course, you will need to be careful about little hands stealing your scones and crawling off to eat them in their entirety. This seems to be a common problem in our household, and may account for why they disappear so fast.

Orange, Lavender Scones
adapted from Elana’s Almond Flour Cookbook

2 1/2 cups blanched almond flour (we grind our own from blanched almonds in the food processor)
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup coconut oil – melted
1/4 cup agave oil
2 large eggs
1 tsp lavender blossoms
1/4 cup orange juice
Orange zest from one orange

Preheat the oven to 350. Line baking sheets with parchment paper.

In the bowl of an electric mixer, combine your dry ingredients together. In a seperate bowl, whisk together the coconut oil, eggs, agave nectar, orange juice and orange zest. Add to the wet ingredients until just combined. Fold in the lavender blossoms. Drop the batter in scant 1/4 cups 2 inches apart, onto the baking sheets.

Bake for 12-18 minutes, until golden brown. Allow to cool for 30 minutes on the baking sheet and serve with honey/lavender whip cream (just whip your cream with a tbsp honey and 1/4 tsp of lavender blossoms)

** Please note that these scones are not traditional in their sweetness. They are made with a small amount of agave nectar to keep the sugar content down. For added sweetness, you can dust the top of the scones with sanding sugar before baking. If you want to make a more traditional scone, simply add the orange juice, lavender blossoms, and orange zest to any traditional recipe.  

What would eggs and scones be without a bit of tea? I love to use fresh or dried herbs to make my own teas, and this combo actually can go from my dresser drawers (sachets), to my tea cup. A little roobios, lavender, chamomile and spearmint combine for a blend that smells delicious and tastes just as good.

The boys call it their weekend cocktail, and it works to begin the day as well as to end it.

For the boys, Saturday mornings are always craft time. This was a tradition that was started years ago, and admittedly was a way for Joel and I to get a little extra sleep. With Landon here, that is not a real possibility any more, but Jacob and Elwood still love coming downstairs to see what awaits them to create.

Last weekend saw boxes, shells, and elmers glue. The boys made a whole collection of treasure boxes to give to friends (and keep for themselves), and it kept their little hands busy almost through until lunch.

Of course, one always needs to be careful about those sneaky little brothers. They are notorious for stealing your shells while happily eating your scones.

Wishing you many blessings, in whatever celebrations are  taking place in your home this weekend. 

 I am joining Linda at Creative Friday . Lot’s more Spring goodness to be found!

{ 13 comments… read them below or add one }

Karen April 6, 2012 at 12:53 pm

Heather, it is so good to see you back. I have missed your posts like these, and I hope that you are back for good this time. Wishing you a great weekend as well.


Heather July 23, 2012 at 11:43 am

Thank you my dear, I have missed you too :).


Nina - tabiboo April 6, 2012 at 2:02 pm

Being English we love our scones and tea and orange lavender scones sound divine.

Happy Spring to you

Nina xxxx


KC April 6, 2012 at 2:27 pm

Oh my goodness those scones sound amazing. I’m in love with eating lavender. I was first introduced to it when I made the peach lavender butter from Ashley English’s canning book. I will totally have to give this a try. The eggs are to much as well! Another great way to eat eggs. We do a lot of sunny side up eggs with sourdough toast around here. Have a great weekend!


Heather April 8, 2012 at 3:00 pm

Now I have to go and get that book, because we love our peach butter around here, and I can only imagine how good it would be with lavender! The thing I love most about the eggs is how easy they are, and how you can really make them to the liking of each person you are cooking for. That is a must in our household, because no one ever orders their eggs the same way :). Hope you had a great weekend as well.


kyndale April 6, 2012 at 5:49 pm

We’re in the throws of soccer season here. Crazy busy. I can’t wait until summer!


renee ~ heirloom seasons April 6, 2012 at 9:01 pm

The tea sounds so good, and we definitely need to make lavender scones someday! Thanks for sharing so much yumminess and prettiness too.
I hope you have a wonderful weekend Heather!


Hannah April 6, 2012 at 9:08 pm

Everything, from the food to the tea to the shell boxes, is just awesome!

This week, I created..


Tonya April 7, 2012 at 7:32 am

Hi Heather,
Thank you for introducing me to baked eggs – you don’t beat the eggs first then?
We have an abudance of fresh eggs right now so this is perfect.
You are a wonderful blessing to your family with the beautiful food you prepare.
Warm wishes,


Jen April 7, 2012 at 9:30 am

what a beautiful post full of wonderful yummy treats + ideas. i’ve been wanting to try baked eggs too – will use coconut milk instead of butter, perhaps, as my little guy is still so sensitive … your crafting and lavendar baking look fabulous.


Sarah P April 7, 2012 at 9:58 am

These scones look great! I’ve been having fun mixing up teas too, so I have lavender at the ready for Easter scones tomorrow. Thanks!


AG Ambroult April 8, 2012 at 11:34 am

ohmygosh that last picture is too much.
I love the idea of having a craft all set up for the kids to come down and discover. What a sweet tradition. Thanks for the scone recipe. I recently added lavender to some muffins for the first time (using it in cooking) and the girls loved it, so I think I can use it a little more freely in the kitchen now.


Kathleen April 8, 2012 at 2:27 pm

I made these scones and the eggs for breakfast this morning! They were both delicious and made the perfect Easter breakfast. Thank you so much for the recipes!


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