A Slow Sunday: Baking Lavender Scones & Embracing Slow-Living
There’s something special about a slow Sunday—a day to linger a little longer over coffee, to move at an unhurried pace, and to truly soak in the simple pleasures of life. It’s the perfect day for slow-living, for savoring each moment rather than rushing through a to-do list.
For me, baking has always been one of those grounding rituals that reminds me to slow down. The way flour dusts my hands, the gentle rhythm of kneading, the anticipation as the kitchen fills with warmth and the scent of lavender—it’s a meditative practice. A reminder that not everything in life has to be instant.
One of my favorite things to bake on a slow Sunday are sweet treats. Today I chose to make lavender scones. Lightly sweet with a hint of floral earthiness, they feel like a treat without being overly fussy all while bringing in some remembrance of summer even in these cold temps. When I can, I love using local ingredients—artisanal bread flour, honey from a nearby farm, dried lavender from last summer’s harvest, and (when in season) fresh blueberries from a local farm. These small choices connect me to the land, the seasons, and the natural rhythm of life.
Baking as a Slow-Living Ritual
Slow-living isn’t about doing everything slowly—it’s about doing things with intention. It’s about finding joy in simple acts, like stirring a pot of tea, watching the sun rise, or baking a batch of homemade scones.
Baking, in particular, is a beautiful practice in mindfulness. You can’t rush it. You have to measure, mix, wait. It’s a reminder that good things take time—something we often forget in a world that glorifies busyness.
These lavender scones can serve as a little weekend ritual, especially on a slow Sunday when we may have time to truly enjoy the process. They’re egg-free, easy to make, and topped with a soft blue glaze, thanks to a hint of pea protein powder.
I hope you take the time to bake these, to enjoy the process, and maybe even to share them with someone you love.
If you’d like to see these scones in action, check out my latest YouTube video above.
Egg-Free Lavender Scones with a Pea Protein Glaze
Ingredients:
2 cups (240g) all-purpose or artisan bread flour (local if possible)
2 tbsp dried culinary lavender
¼ cup (50g) organic cane sugar or honey
1 tbsp baking powder
½ tsp salt
½ cup (113g) cold unsalted butter (or plant-based butter)
½ cup (120ml) whole milk or plant-based milk (like oat or almond)
1 tsp vanilla extract
Optional: ½ cup frozen blueberries (if in season)
For the Glaze:
½ cup (60g) powdered sugar
1 tbsp pea protein powder (optional; for a subtle blue tint)
2-3 tbsp milk of choice
½ tsp vanilla extract
Instructions:
Preheat & Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.Mix the Dry Ingredients
In a large bowl, whisk together the flour, dried lavender, sugar, baking powder, and salt.Cut in the Butter
Using a pastry cutter (or your fingers), cut the cold butter into the flour mixture until it resembles coarse crumbs.Combine the Wet Ingredients
In a small bowl, mix the milk and vanilla extract. Gradually pour into the dry mixture, stirring gently until just combined. If using frozen blueberries, fold them in at this stage.Shape & Cut
Lightly flour a surface and turn the dough onto it. Pat it into a 1-inch thick circle and cut into 6-8 wedges.Bake
Place the scones on the prepared baking sheet and bake for 18-22 minutes, until lightly golden on the edges.Make the Glaze
While the scones cool, whisk together the powdered sugar, pea protein, milk, and vanilla until smooth. Drizzle over the cooled scones.Enjoy Slowly
Serve with a warm cup of tea, breathe deeply, and savor each bite.
Savoring a Slow Sunday
Baking is a simple but meaningful way to embrace slow-living—especially on a slow Sunday when there’s nowhere to be but here. These small rituals nourish us in ways that go beyond food. They remind us to pause, to breathe, to be present.
So here’s to slowing down, to baking with intention, and to finding joy in the everyday. Let me know if you try these scones—I’d love to hear how they turned out for you!
Here’s to growing & slowing together,