Rice Free Earl Grey Lavender Scones
These scones are the kind of afternoon treat that makes you want to put the kettle on and slow everything down. Floral lavender and bergamot-forward Earl Grey are a genuinely dreamy pairing, and the honey drizzle at the end ties it all together with a glossy, fragrant finish. The base here relies on a blend of oat flour and almond flour, so there's no rice flour or rice starch in sight — just wholesome, naturally grain-light ingredients that bake up into tender, crumbly wedges. Solid coconut oil gets worked into the dry mix the same way you'd handle butter in a classic scone, giving you those satisfying flaky layers without any dairy. The dough comes together quickly and bakes into eight golden wedges with lightly crisp edges and a soft, fragrant center. Whether you're serving these at brunch or sneaking one with your afternoon tea, they feel a little fancy without requiring much effort at all.
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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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