Celery Free Earl Grey Lavender Scones

Total time53 min

Prep time20 min

Cook time18 min

4.7

(16)

Floral, fragrant, and just sweet enough, these scones bring together the smoky citrus notes of Earl Grey tea with the delicate perfume of culinary lavender in a way that feels genuinely special. The dough comes together with oat flour and almond flour as the base, giving each wedge a tender, slightly nutty crumb that holds together beautifully without any fussy techniques. Solid coconut oil gets worked in like butter would in a classic recipe, creating those irresistible flaky layers that make a scone worth eating. A honey and brewed tea drizzle at the end ties everything together with a glossy, lightly sweet finish that soaks just enough into the warm surface. For anyone navigating ingredient sensitivities, this recipe is naturally free of the usual hidden culprits — every component is straightforward and easy to verify at the store. Baked at high heat for a short window, the edges turn golden while the centers stay soft, and the lavender perfumes your whole kitchen as they bake. These are the kind of scones you make on a slow weekend morning and feel quietly proud of.

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Ingredients

8 servings

For the scones

2 earl grey tea bags
½ cup boiling water
1 ½ cups oat flour
1 cup almond flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
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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