Floral, fragrant, and just sweet enough, these scones are the kind of treat that makes an ordinary morning feel like a proper occasion. Steeped Earl Grey tea weaves a subtle bergamot note through every bite, while dried culinary lavender adds a delicate perfume that pairs beautifully with the honey drizzle on top. Oat flour and almond flour give the crumb a tender, slightly nutty texture that sets these apart from a standard bakery scone. Solid coconut oil stands in for butter, keeping the dough light and flaky without any dairy in the mix. The whole process — from steeping the tea to pulling golden wedges out of the oven — is straightforward enough for a relaxed weekend bake. That reserved Earl Grey honey drizzle at the end is the finishing touch you didn't know you needed, pooling into every crack for a glossy, aromatic glaze. Whether you're serving these at brunch or sneaking one with an afternoon cup of tea, they deliver something genuinely special with very little fuss.
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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.
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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