Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!
These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna
Earl Grey Scones with Lemon Honey Glaze
paleo, gluten free, grain free, dairy free, vegan-friendly option
These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.
The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.
- 1 1/4 cup almond flour
- 3/4 cup tapioca flour
- 1/2 cup coconut flour
- 5 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
- zest from 1 lemon
- 1/4 tsp coarse or kosher salt
- 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
- 2/3 cup dairy free milk of choice
Honey Lemon Glaze
- 3 tbsp coconut butter, melted
- 2 tbsp + 1 tsp non-dairy milk
- 2 tsp honey
- 2 tsp lemon juice
Preheat oven to 400 degrees and prepare baking sheet with parchment paper.
Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.
Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.
Gather into a large mass and turn out onto cutting board.
Form the dough into a 1 inch tall disc.
Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.
If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.
These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze).
*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!
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