This post was sponsored by XyloSweet all thoughts and opinions are my own.
I have always loved to bake, but for the most part, I try to avoid baking because I am trying to limit my sugar intake and I find it hard not to eat all of my baked goods. I have tried many sugar alternatives in my baking, but I find it hard to get the same taste and texture as sugar. I recently discovered XyloSweet, and I love it because it converts 1:1 with sugar so I can make all of my favorite recipes and not have to worry about the conversion in my recipes. Many sugar replacements have a bitter aftertaste or are difficult to bake with. But, XyloSweet is a natural sweetener that is the sweetest of all natural sugar substitutes with 0g net carbs and is made from Non-GMO xylitol … and adds the perfect sweetness.
I used to love baking scones on the weekend to have with my afternoon tea. Now I can finally make my favorite lavender scone recipe and enjoy it without the guilt. I love the unique lavender flavor, and it is so good with my Marie Antoinette tea. If you want to make some of your favorite baking recipes with XyloSweet use the promo code XYLSWEET to receive 15% off between March 23- April 23 on Amazon.com.
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons XyloSweet
½ teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lavender flowers
½ cup (1 stick) butter
1 egg, slightly beaten
2/3 cup buttermilk
2 teaspoons vanilla extract
XyloSweet, for garnish
Heat oven to 425 degrees.
1. In the bowl of a food processor, combine the flour, baking powder, baking soda, XyloSweet, salt, orange zest and lavender flowers. Pulse to mix.
2. Add butter; pulse briefly to break up butter. Add egg, buttermilk, and vanilla. Pulse until everything is just wet.
3. Remove mixture to a floured surface. Knead until mixture just comes together. Don’t overwork the dough.
4. Divide the dough in half, and pat each portion into a ¾-inch-thick round. Cut each round into six wedges or squares, and place the pieces 1 inch apart on an ungreased cookie sheet or a cookie sheet lined with parchment paper.
5. Bake for 15 minutes or until lightly browned. Sprinkle with powdered sugar. Serve warm or at room temperature.