Seed Oil Free Earl Grey Lavender Scones
Floral, fragrant, and just sweet enough, these scones are the kind of treat that makes an ordinary afternoon feel like a proper occasion. Brewed Earl Grey gets worked right into the dough and the finishing drizzle, so that distinctive bergamot flavor runs through every single bite alongside the gentle perfume of culinary lavender. The fat here comes entirely from solid coconut oil, which gets cut into the oat and almond flour blend the same way you'd work butter into a classic scone — no canola, no sunflower, no mystery vegetable oils anywhere in sight. That swap is easier than it sounds, and the result is a tender, slightly crumbly wedge with golden edges that holds together beautifully. A simple two-ingredient honey drizzle made with the reserved tea ties everything together without any fuss. Whether you're serving these at brunch or just treating yourself on a slow weekend morning, they feel genuinely special without requiring any hard-to-find ingredients.
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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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