Vegetarian Earl Grey Lavender Scones

These scones are the kind of thing that makes a slow weekend morning feel genuinely special — floral, lightly sweet, and fragrant with real brewed Earl Grey steeped right into the dough. The combination of oat flour and almond flour gives them a tender, slightly nutty crumb that holds together beautifully without any dairy in sight, making them a natural fit for anyone eating plant-forward without sacrificing texture or richness. Solid coconut oil stands in for butter and does a wonderful job creating those coarse, crumbly pockets that define a proper scone. The dried culinary lavender is finely chopped so it perfumes every bite rather than overwhelming it, and the honey drizzle — made with that same reserved Earl Grey tea — ties the whole thing together with a glossy, aromatic finish. Everything here is straightforward pantry and baking staples, so there's no hunting down specialty ingredients or second-guessing labels. Cut into eight wedges and baked until just golden at the edges, they come out looking like something from a bakery case but come together in one bowl with minimal fuss. Serve them warm with the drizzle still slightly runny and you'll have a hard time stopping at one.

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