Nitrate & Nitrite 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. Fragrant dried lavender and steeped Earl Grey tea weave through every bite, giving them a floral, lightly citrusy depth that feels far more special than the effort involved. The base comes together with oat flour and almond flour, and solid coconut oil gets worked in just like butter would be, creating that signature crumbly, tender scone texture without any of the usual fuss. A honey drizzle made with the reserved brewed tea ties everything together with a glossy, aromatic finish. Because the ingredient list is built entirely around whole, straightforward pantry staples — no cured meats, no processed additives, nothing preserved with synthetic compounds — this is a genuinely clean bake from start to finish. It's a lovely option for anyone who wants a bakery-style treat without having to scrutinize labels or wonder what's hiding in a store-bought pastry. Serve them warm, straight from the pan, and watch them disappear.
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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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