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Lavender Earl Grey Scones

Earthy, citrusy, sweet, and herbal - an excellent addition to any breakfast.
Prep Time 20 mins
Cook Time 25 mins
Set time for the Earl Grey infusion 1 hr
Course Breakfast, Dessert, Side Dish, Snack
Servings 8 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.
Keyword baked goods, earl grey, gluten free, lavender, scones, vegan