Pistachio Free Earl Grey Lavender Scones
Floral, fragrant, and just sweet enough, these scones hit that perfect balance between a cozy bakery treat and something genuinely special you made at home. Brewed Earl Grey gets worked right into the dough and then again into the honey drizzle on top, so that bergamot flavor comes through in every single bite. Dried culinary lavender adds a subtle floral note without tipping into soap territory — especially when it's finely chopped and evenly distributed through the flour mixture. The base comes together with oat flour and almond flour, and solid coconut oil gets worked in like butter would be, giving you those satisfying flaky-edged wedges without any dairy. Because every ingredient here is straightforward and easy to trace, you never have to second-guess what's in them the way you might with a fancy bakery pastry or a store-bought scone mix. The honey drizzle at the end is a small step that makes a big difference, pulling the Earl Grey flavor back to the surface in the most elegant way. These are the kind of scones you bring to a weekend brunch and quietly accept all the compliments for.
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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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