Updated: Oct 26, 2018
2 cups gluten free flour
2 earl grey tea bags
8 tbsp of vegan butter
1 tsp of baking powder
1 cup of almond milk
1 tbsp of culinary lavender
1/2 cup of brown sugar
3 tbsp of lavender sugar (optional)
2 tsp of vanilla
1/4 earl grey tea bag
1 tsp vanilla
2 tsp lavender sugar (optional)
1/2 cup powdered sugar
2 tbsp almond milk (add more if the glaze isn’t thin enough)
1 tbsp culinary lavender
Pour the almond milk into a glass. Pour in 1 tbsp of culinary lavender and drop in one tea bag. Put in the fridge for 4 hours or overnight to really get a strong flavor.
Heat the oven to 375 degrees. In a mixing bowl pour in the flour and butter. Cut the butter into the flour until the flour is crumbly. Then add in the sugar, baking powder, lavender sugar, 1 bag of earl grey tea (cut open and poured in), lavender/tea infused almond milk, and vanilla. Combine well until you get a gooey dough.
On a parchment line cookie sheet pour out the dough and shape into a ball. Press the dough down until you achieve how thick you want your scones to be. I like mine as a medium thickness. Use a knife that is not serrated to cut how large you want the individual scones to be. Again, I like mine a little skinny so I can have two pieces without feeling guilty.
Place the scones in the oven for 22 minutes. While the scones are baking make your glaze. In a small bowl add all the ingredients, except the culinary lavender, and whisk them together until the glaze is thick enough to stand on the scones but thin enough to drizzle. Set the glaze aside until the scones are finished.
Pull the scones from the oven and pull off of the cookie sheet. You can place them on a tray or just leave them on the parchment paper. Drizzle your glaze in any pattern you like and then top with the culinary lavender. Serve with hot tea or coffee!