These delicious Lavender Earl Grey Scones (gluten free, vegan) are simply a delicious morning or afternoon snack. In fact, I like to enjoy them with, none other than, tea.
As a food lover and a tea lover I simply couldn’t help myself. I’ve mixed my two passions and created the most desireable Lavender Earl Grey Scones which are gluten free and vegan! They’re simply a delicious morning or afternoon snack. In fact, I like to enjoy them with, none other than, tea.
Lavender Earl Grey Scones – Health benefits
Before we jump into the recipe, let’s first talk about Earl Grey and lavender. There are many reasons to love both of them, and it’s not simply the taste that I’m referring to. Both Early Grey and lavender are actually quite good for your body.
They are both high in antioxidants, meaning they rid your body of toxins, and this also coincides with their anti-inflammatory properties. By decreasing inflammation and ridding toxins, the body is able to absorb nutrients better thus making it easier to both lose weight and maintain a healthy heart.
What’s even more delightful are the calming properties that Earl Grey and lavender both exude. We all know that when the body is calm we feel more clear-headed, focused, and ready to tackle the day. Today, that day includes creating some delicious Lavender Earl Grey Scones!
How to make Lavender Earl Grey Scones
The night before you plan to make yourself these delightful Lavender Earl Grey Scones start by mixing Earl Grey tea and lavender in a glass bottle with your milk of choice. I have used almond milk and coconut milk with great success.
Once you’ve got you mixture prepared, set the bottle in the fridge and go to bed dreaming of your scones 🙂
Lavender Earl Grey Scones – Baking day
- The next day you’ll want to start by straining out the tea and lavender from the milk. Then you’ll go ahead and add 1 teaspoon of apple cider vinegar to the milk which will form your buttermilk base. Let that mixture set while you prepare the rest of the ingredients.
- It’s best to get your oven preheated to 350F/ 175ºC at this point, and lightly oil your cast iron skillet or line a baking sheet with parchment paper to prepare for cooking the scones.
- Next, you’ll mix all the remaining dry ingredients together in a medium sized bowl, and mix all the remaining wet ingredients into their own bowl. Start adding the wet ingredients into the dry ingredients being sure to mix them together slowly so as to avoid lumps.
- For whichever cooking method you’ve chosen, you’ll want to press the scone mixture into the cast iron skillet or onto the baking sheet, and you can also sprinkle 1 tablespoon of coconut sugar on top (if desired). To help the scone cook more evenly, and to create that fun scone-like look, use a serrated knife to mark an inch deep X into the dough.
Finally, bake in a pre-heated oven for approximately 20 to 30 minutes, and then let the scones rest in the pan for 10 minutes before removing.
While you’re waiting that last 10 minutes for the scones to cool, you’ll want to go ahead and put some water on to boil, because scones are best served with tea or coffee!
These scones are absolutely perfect as is but my family enjoys them drizzled with some Blueberry Lavender Syrup.
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Lavender Earl Grey Scones (gluten free, vegan)
- 1 cup gluten free brown rice flour
- ½ cup gluten free oat flour
- ½ cup tapioca flour / starch
- ½ cup sweet rice flour also called glutinous rice flour or mochiko
- 2 tablespoons flaxseed meal egg replacement
- 2 teaspoons baking powder
- 2 teaspoons organic ground cinnamon
- 1 teaspoon whole psyllium husk
- ½ teaspoon salt
- 1 tablespoon loose leaf Earl Grey Tea or 1 teabag
- 1 teaspoon organic dried lavender flowers
- 1 cup milk of choice plant based or other works (it helps to deepen the flavor and produces a crusty outer layer)
- 1 teaspoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- 3 tablespoons maple syrup or honey
- 3 tablespoons liquid coconut oil or extra virgin olive oil
- The night before add Earl Grey tea and lavender to the milk in a glass bottle.
- Set the bottle in the fridge and go to bed dreaming of your scones 🙂
- The next day strain out the tea and lavender from the milk.
- Make buttermilk by adding the 1 teaspoon of apple cider vinegar to milk, let it set while you prepare the rest of the ingredients
- Preheat oven to 350F/ 175ºC and lightly oil the cast iron skillet or line a baking sheet with parchment paper
- Mix dry ingredients together in a medium sized bowl.
- Mix wet ingredients together and add to dry ingredients.
- Mix to combine.
- Press the scone dough into your cast iron skillet. Sprinkle 1 tablespoon of coconut sugar on top (if desired)
- Use a serrated knife to mark an inch deep X into the dough.
- Bake in a pre-heated oven for approximately 20 to 30 minutes.
- Allow the scones to rest in the pan for 10 minutes before removing.
- Serve warm.
Is the psyllium husk essential in this recipe?
In the absence of gluten and eggs the psyllium husk acts as a binder and helps to give the scones a texture similar to ‘regular’ scones. If you don’t need these scones to be egg free you can omit the flax ‘egg’ & the psyllium and use an egg.
I’ve made this several times now using the egg version. So easy and delicious! This morning I adapted it slightly: I didn’t steep the milk overnight, so I heated it and steeped it in the warm milk for an hour. I also ran out of cinnamon (how??), so I used 1 tsp allspice. Finally, I increased the lavender a little because I love the flavor. Thank you!
So so happy to hear that you’re loving these Lavender Earl Grey Scones. They really are a family favourite.
Do you steep the teabag in hot water, or add the leaves and lavendar to the milk?
You steep the tea and lavender in milk overnight.