High Fructose Corn Syrup Free Earl Grey Lavender Scones
Floral, fragrant, and just sweet enough, these scones bring together the bergamot depth of Earl Grey tea and the gentle perfume of culinary lavender in a way that feels genuinely special. The sweetness here comes entirely from honey — both stirred into the dough and drizzled on top — so there's no corn syrup hiding anywhere in the recipe. That matters more than you'd think, because so many store-bought pastries and even baking mixes sneak in sweeteners that have no business being there. Oat flour and almond flour give the crumb a tender, slightly nutty texture that holds together beautifully without any refined or processed ingredients. Solid coconut oil stands in for butter, worked into the dry mix until crumbly, which is exactly what gives a good scone its satisfying, layered bite. The honey-Earl Grey drizzle at the end is a small touch that makes these look and taste like something from a proper bakery. Brew a pot of tea, set out a linen napkin, and enjoy the fact that you know exactly what went into every bite.
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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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