Floral, fragrant, and just sweet enough, these scones are the kind of treat that makes an ordinary afternoon feel like a proper occasion. Steeped Earl Grey tea is woven into both the dough and the finishing drizzle, giving every bite a delicate, aromatic depth that pairs beautifully with the subtle floral note of culinary lavender. Instead of conventional wheat-based flour, the recipe leans on a blend of oat flour and almond flour, which means anyone avoiding rye can dig in without a second thought — no substitutions required. Solid coconut oil gets worked into the dry ingredients just like butter would in a classic scone, creating those irresistible flaky, crumbly layers you want. A touch of honey in both the dough and the warm drizzle keeps things naturally sweet without going over the top. They bake up golden at the edges with a tender, just-set crumb that holds together beautifully when you pull a wedge apart. Whether you're serving these at brunch or sneaking one with your afternoon cup of tea, they feel indulgent and effortless all at once.
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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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