Low Sodium Earl Grey Lavender Scones

Total time53 min

Prep time20 min

Cook time18 min

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Ingredients

8 servings

For the scones

2 earl grey tea bags
½ cup boiling water
1 ½ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Arrowhead Mills Organic Oat Flour - 16 oz Gold Medal Gluten Free Oat Flour
See all
1 cup almond flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp dried culinary lavender, finely chopped
¼ cup coconut oil, solid (not melted)
3 tbsp honey
1 large egg

For the honey drizzle

2 tbsp honey
1 tbsp brewed earl grey tea (reserved from steeping)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Steep the 2 Earl Grey tea bags in 1/2 cup boiling water for 5 minutes, then remove the bags and let the tea cool to room temperature. Reserve 1 tbsp of the brewed tea for the drizzle.
2
In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and chopped lavender until evenly combined.

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