Brazil Nut Free Earl Grey Lavender Scones

These scones are the kind of thing that makes a slow weekend morning feel genuinely special — floral, fragrant, and just sweet enough to feel like a treat without being over the top. Steeped Earl Grey tea weaves a subtle bergamot note through the dough, while finely chopped culinary lavender adds a delicate perfume that pairs beautifully with the honey drizzle on top. The base comes together with oat flour and almond flour, which gives each wedge a tender, slightly crumbly crumb that's a little more interesting than your average bakery scone. Solid coconut oil is worked in like butter, creating those satisfying flaky layers without any dairy in sight. One thing that makes this recipe so reassuring is how straightforward the ingredient list is — no mystery blends, no packaged mixes, just pantry staples you can inspect yourself, which matters when you're navigating nut allergies and need to know exactly what's going into your food. The reserved Earl Grey tea does double duty, lending depth to both the dough and the glossy honey finish drizzled over the top. Serve them warm straight from the pan and watch them disappear.

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