I begin many mornings with Earl Grey tea, topped off with soy milk, and I am often rummaging for the perfect baked good eat with it. These scones are my favorite breakfast treat to pair with a pot of tea. The floral lavender with the citrusy bergamot is a wonderful addition to the breakfast table.Jump to Recipe
Earl Grey is just perfect.
It’s a warm hug in the winter and a comforting pick me up in the summer.
And don’t get me started on scones. They are one of my favorite breakfast treats, although I could happily eat them at any time of the day or night.
I used to work in Alaska during the summer seasons, outside of Seward, and there is a little coffee shop there called Resurrection Art. Their small menu somehow fit in lavender Earl Grey lattes, which were delicious. I wanted to recreate the idea in a baked good, and thus the lavender Earl Grey scones were born.
The bergamot in the Earl Grey brings a citrusy orange flavor, which pairs nicely with the lavender. And the whole thing is incredible with coffee or tea – Earl Grey, plain old black, or chai. These lavender Earl Grey scones have quickly become my favorite brekafast treat.
(Or a few hours before) You need to make your Earl Grey infused milk and then wait until it’s fully chilled. Using cold products while making scones is important, so don’t skip the chilling! Put it in the freezer if you’re running late! (But don’t let it freeze…)
Add ½ cup soy milk (or other vegan milk) to a small pot and heat on medium until it is hot to touch. Remove from heat. Seep 3 Earl Grey tea bags in the milk for five minutes. Pour into a heat proof container and chill until cold.
Once your Earl Grey infused soy milk is completely chilled, we can move on with the rest of the scones.
Making the Scones
Preheat the oven to 400.
Start by combining the Earl Grey infused soy milk with 2 tbs apple cider vinegar, ½ tsp vanilla, and the zest of 1 lemon. Set this aside.
In a large bowl, whisk together 2 cups of gluten free flour blend (I use Namaste – I personally think it’s the best), 1 cup of finely ground almond flour, ½ cup sugar, 3 tbs cornstarch, 1 tsp baking soda, 2 tsp baking powder, and ¼ tsp salt.
Using a spice grinder (or very well cleaned coffee grinder or mortar and pestle) grind 1 tsp dried lavender, setting aside the other teaspoon of lavender for the glaze. Sift the ground lavender into the dry ingredients, making sure larger bits do not get into your scones.
Using your fingers, cut in 8 tbs salted vegan butter (I love the Melt brand, but have also made these with Earth Balance) until the butter is fully mixed in and the dough is crumbly. Add the wet ingredients to the dry, mixing with your hand or spatula, until a thick dough forms.
Turn the dough out on a lightly floured surface and gently press the dough into a ½”- ¾” thick circle. Cut the circle into 8 equal triangles and arrange them on a lined baking tray.
Bake the scones for 20-25 minutes, rotating halfway through, until very lightly browned. Watch the bottoms, they will brown faster and create a drier scone. Let the scones cool for at least 15 minutes before glazing.
To make the lavender glaze, heat ¼ cup of water (or non dairy milk) plus the leftover 1 tsp dried lavender in a small pan on low heat. Let this stew on low for about 10 minutes, it should start to smell flowery and turn a very slight purple-blue color. Take this off the heat and pour through a fine mesh strainer into a medium bowl. Add about ½ cup powdered sugar (or more, if you want a stiffer icing) and whisk vigorously until smooth. Drizzle the glaze over the scones after they have cooled. I highly recommend enjoying these with a cup of tea!
The lavender glaze brings out the flowery flavors, but if you prefer a subtler version, try dusting the scones with powdered sugar instead!
Lavender Earl Grey Scones
Earl Grey Infused Soy Milk (Make Ahead of Time)
- ½ cup + 2 tbs soy milk
- 3 Earl Grey tea bags
- 2 cups gluten free flour blend My favorite is the Namaste blend
- 1 cup finely ground almond flour
- ½ cup sugar
- 1 tsp baking soda
- 1 tbs baking powder
- 3 tbs cornstarch
- ¼ tsp kosher salt
- ½ tsp vanilla
- 2 tsp dried culinary lavender, divided
- 2 tbs apple cider vinegar
- 8 tbs salted vegan butter such as Earth Balance
- zest of one lemon
Earl Grey Infused Milk
- Brew the earl grey infused soy milk ahead of time so it has enough time to cool in the fridge. Heat ½ cup plus 2 tbs soy milk and 3 Earl Grey teabags in a small pot over medium heat, until hot to the touch, but not boiling. Remove from the heat and let the tea seep for five minutes. Remove the teabags, pour into a heat proof container, and chill until cold.
- In a small bowl combine the Earl Grey infused soy milk, zest of one lemon, vanilla, and 2 tbs of apple cider vinegar. Set it aside to curdle.
- In a large bowl combine the flours, sugar, cornstarch, baking powder and soda, and kosher salt.
- Using a spice grinder, well cleaned coffee grinder, or mortar and pestle, grind 1 tsp of the dried lavender. Using a fine mesh strainer, sift the ground lavender into the dry ingredients.
- Add 8 tbs of vegan butter to the dry ingredients. Using your fingers, mix the butter into the dry ingredients until pebble sized and evenly distributed.
- Create a well in the dry ingredients and the wet ingredients to the flour. Using your hand or a spatula mix until the dough comes together into a ball.
- Dump out the dough onto a lightly floured surface and shape into a ¾" thick circle.
- Cut into 8 triangles and arrange on a lined baking tray.
- Bake at 400° for 20-25 min, turning half way through.
- Let the scones cool for 15 minutes before glazing or eating.
- To make the glaze, heat ¼ cup of water (or non dairy milk) and the other teaspoon of dried lavender in a small pan on low heat. Heat for about 10 minutes, letting the lavender stew.
- Remove the pan from the heat and pour the contents through a fine mess strainer into a medium bowl, so that you keep the lavender flavored liquid. Discard the dried lavender.
- Add ½ cup of powdered sugar (or more if you prefer a stiffer icing) to the lavender liquid and whisk vigorously until smooth.
- Drizzle the glaze onto the scones after they have cooled.