Lavender Earl Grey Scones (gluten free, vegan)

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4




  • 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.