Lavender Earl Grey Scones, Vegan & GF

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.

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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.

Day Before:

(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.

Lavender Glaze

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!