Nutmeg Free Earl Grey Lavender Scones
These scones are the kind of afternoon treat that makes you want to put the kettle on and slow down for a minute. Steeped Earl Grey tea is woven right into the dough and the finishing drizzle, giving every bite a fragrant, slightly floral depth that pairs beautifully with the chopped culinary lavender. Oat flour and almond flour create a tender, slightly crumbly crumb that feels bakery-worthy without any of the fuss of traditional pastry. Solid coconut oil stands in for butter and gets worked into the dry ingredients the same way, producing those satisfying flaky layers you want in a proper scone. Honey sweetens both the dough and the glossy drizzle on top, keeping things naturally sweet rather than cloying. For anyone navigating warm-spice sensitivities, this recipe is a genuine win — there's no nutmeg, no allspice, no hidden spice blends, just clean, aromatic ingredients you can see and trust. 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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