Seeds Free Earl Grey Lavender Scones
Floral, fragrant, and just sweet enough, these scones bring together the bergamot depth of Earl Grey tea and the soft perfume of culinary lavender in a way that feels genuinely special. The base relies on oat flour and almond flour rather than all-purpose wheat flour, which keeps things light and naturally free from any seed-based ingredients that can sneak into conventional baked goods. Solid coconut oil stands in for butter, getting worked into the dough until crumbly and creating that classic tender, layered scone texture without any compromise on richness. A touch of honey sweetens both the dough and the finishing drizzle, which is made with reserved brewed tea for a glossy, aromatic topping that ties the whole thing together beautifully. The dough comes together quickly — just a gentle mix, a press into a circle, and a cut into wedges — so you don't need any special equipment or serious baking experience to pull these off. Fresh from the oven with that honey-tea drizzle pooling into the cracks, they're the kind of thing that makes an ordinary morning feel like a proper occasion.
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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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