Cinnamon Free Earl Grey Lavender Scones
These scones are the kind of afternoon treat that feels genuinely special — floral, fragrant, and just sweet enough to make a quiet moment feel like an occasion. Brewed Earl Grey tea is worked right into the dough and reserved for the honey drizzle on top, so that distinctive bergamot flavor runs all the way through. Dried culinary lavender adds a soft, aromatic note that pairs beautifully with the tea without ever tipping into soapy territory. The base of oat flour and almond flour gives each wedge a tender, slightly nutty crumb, while solid coconut oil creates those satisfying flaky layers you want in a proper scone. Honey does the sweetening throughout, keeping the whole thing feeling natural and unfussy. For anyone navigating warm-spice restrictions, this recipe is a genuinely satisfying find — there's no cinnamon, nutmeg, or chai-style spice blend anywhere in sight, just clean, botanical flavor from ingredients you can actually see and verify. Finish them with that glossy Earl Grey honey drizzle and serve warm for the full effect.
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Learn more →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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