Citric Acid Free Earl Grey Lavender Scones

These scones are the kind of thing you make on a slow weekend morning and feel genuinely proud of by the time they come out of the oven. The combination of floral lavender and bergamot-forward Earl Grey is subtle but unmistakably elegant, and the honey drizzle at the end ties everything together with a gentle sweetness. Because the recipe relies on oat flour, almond flour, coconut oil, and honey rather than conventional dairy or citrus-based ingredients, it sidesteps the hidden citric acid that sneaks into so many packaged baked goods and store-bought mixes. Steeping the tea directly into the dough — and reserving a spoonful for the drizzle — means every layer of flavor is built from scratch with ingredients you can actually verify. The dough comes together quickly, gets pressed into a round, and bakes into eight golden wedges with lightly crisp edges and a tender, slightly dense crumb that holds up beautifully to that finishing drizzle. No citrus juice, no citric acid powder, no mystery additives — just clean, fragrant ingredients doing exactly what they should.

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