This recipe for Earl Grey Scones with Lavender Glaze is easy to make and is flavored entirely with earl grey tea and lavender flowers. The scones are soft, fluffy and absolutely delicious!
Scones are a simple and delicious breakfast pastry. I love to make all flavors of scone from Vegan Lemon Strawberry Scones to Vegan Vanilla Scones and even Gluten Free Blackberry Scones! They are delicious and so easy to make. And once you get the hang of making them, they take less than 30 minutes from start to finish.
These Earl Grey Scones with Lavender Glaze are light, fluffy and full of citrusy, floral earl grey and lavender flavor.
Why You'll Love This Recipe
These scones are one of my favorite breakfast and brunch recipes! Here is why:
- This recipe is easy to make.
- The scones have big earl grey and lavender flavor.
- They are beautiful on a brunch table.
- The scones bake up super light and tender.
- They are a crowd pleaser! Everyone loves this recipe.
Vegan Butter: I recommend Earth Balance Soy-Free Buttery Sticks.
Flour: Regular old all purpose flour here. And if you've made any of my recipes you know that I only recommend King Arthur Brand Flour.
Leaveners: I use a combination of baking powder and baking soda to help these scones rise high and keep their texture light.
Earl Grey Tea: They wouldn't be Earl Grey Scones without Earl Grey tea, now would they? I use Twinnings Loose Leaf Earl Grey.
Lavender Flowers: Be sure to use culinary lavender, here. Not all lavender is meant to be cooked with.
Variations and Substitutions
If you don't have lavender flowers, make a vanilla glaze instead! These Earl Grey Scones are delicious both ways.
If you don't have loose leaf earl grey tea, cut open a few tea bags and measure from there.
Step 1. Pour the non-dairy milk over the earl grey tea and lavender to steep.
Step 2. Strain the leaves out.
Number 3 is how the earl grey tea should look and number 4 is the lavender tea.
Step 5. Add the butter into the dry ingredients and use your fingers to work the butter into the mixture until its the size of small peas.
Step 6. This is how the mixture should look before adding the earl grey tea, vanilla and vinegar.
Step 7. Toss everything together with your fingers until a dough forms. It will look very dry at first, but it will come together.
Step 8. Press the dough out into a circle with about a 6" diameter.
Step 9. Cut 6 evenly sized scones.
Step 10. Place the scones onto a parchment lined baking sheet and bake.
Step 11. While the scones are in the oven make the lavender glaze. When the scones come out, drizzle the glaze over the warm scones.
To store, place the scones into an airtight container and store at room temperature for up to 2 days. Or freeze for up to a month.
Yes! Make the scone dough and cut the scones. Then place them on a baking sheet and freeze. When ready to bake, allow the scones to sit at room temperature for 45 minutes, then bake as directed.
Expert Recipe Tips
Cool the earl grey tea concentrate completely before proceeding with the recipe! Never add warm or even room temperature liquid to scones.
Be sure to use a non-dairy butter that comes in stick form. Anything that comes in a tub will be too soft for this recipe.
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Earl Grey Scones with Lavender Glaze
- 1 Small Sauce Pan
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
- 1 Knife
For the Scones
- 5 teaspoon Earl Grey Tea see note
- 1 tablespoon Lavender Flowers
- 11 tablespoon Non-Dairy Milk see note
- 2 Cups All Purpose Flour
- ½ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt ⅛ if you're using finer grain salt
- 8 tablespoon Non-Dairy Butter, cold, cut into ¼" cubes
- 1 ½ teaspoon Vanilla
- 1 teaspoon White Vinegar
For the Glaze
- 1 Cup Powdered Sugar
- ½ teaspoon Vanilla Extract
- Steeped Lavender Tea
To Brew the Teas:
- Place the Earl Grey tea into a small heat proof cup and the lavender flowers into a separate small heat proof cup.
- In a small saucepan over medium hough heat, bring the non-dairy milk to a boil.
- Take 3 tablespoons of the hot non-dairy milk and pour over the lavender flowers. Pour the remaining milk over the earl grey tea. Stir each tea and cover to steep for 5 minutes.
- After the teas have steeped for 5 minutes, strain each through a fine mesh strainer into small cups. Press the tea leave firmly to extract as much of the milk as possible.
- Place the teas in the refrigerator until completely cold. About 45 minutes to an hour.
To Make the Scones
- Preheat oven to 425* F and line a baking tray with parchment.
- Into a mixing bowl, add flour, sugar, baking powder, baking soda and salt. Mix to combine.
- Add the cubed non-dairy butter and work the butter into the dry ingredients with your hands. Work the butter in until is just smaller than small peas.
- Remove the earl grey tea from the refrigerator. Measure 6 tablespoons of the earl grey tea to add to the butter and flour mixture. If you don't have enough, supplement with nondairy milk. Then, add the vanilla and vinegar.
- Toss everything together with your until the mixture is moist. It will be very dry at first but it will come together.
- Pour the mixture onto a work surface and fold it onto itself a few times until the dough becomes cohesive. This will be about 3 folds. See note.
- Press the dough into a circle that is about 6-7 inches in diameter and 1 inch tall.
- Cut the dough round into 6 triangles.
- Transfer the triangles to a parchment-lined baking sheet and bake on the middle rack of a 425* F oven for 15-17 minutes or until the bottoms of the scones are browned all the way across.
- Remove from the oven and allow to cool for 10 minutes before glazing.
For the Lavender Glaze
- In a small bowl combine powdered sugar, vanilla and 2 tablespoons of the steeped lavender tea mixture.
- Whisk well to combine. Add an extra teaspoon of non dairy milk to thin out if necessary.
- Drizzle the glaze over the scones and serve.