These Earl Grey Chocolate Scones with Lavender Sugar are a trio of chocolate enhanced by the fragrant flavors of Earl Grey tea and lavender buds. They are such a delicious treat for any occasion.
Anyone else been baking like crazy these past few weeks? 🙋🏻♀️There’s something about baking that brings comfort during these crazy and uncertain times. For me, making a sweet treat gives me something to do and something to look forward to, especially when each day at home is just more of the same. As much as I love being at home, I am getting a little stir crazy, which isn’t easy as an introverted homebody. I miss getting out every few days to go shopping for groceries or run to Target “just because.” I miss seeing friends and going out for dinner with my family. I’ve enjoyed this time with my family, but I am ready for things to get back to normal already!
Oh well, in the meantime we’ll keep baking delicious treats to enjoy with our afternoon tea!
Speaking of tea, I love tea! I keep a variety of teas in my cabinet for different occasions. There’s chamomile and green tea to drink before bed or when I’m feeling under the weather. Then there are the special teas, the one’s that are like liquid gold. For me, it’s Harney & Sons Blueberry Green Tea and Paris tea, two of my most favorite teas ever!
I also have some teas that have been with me for who knows how long. You know, those that you bought or received as a gift, but didn’t really like, and you keep them just in case you come across someone who happens to love that particular flavor of tea? If you’re anything like me, you can’t just throw away a perfectly good box of tea, right?! I mean, someone will drink it…eventually! (Is it just me?)
My everyday teas are English Breakfast and Earl Grey. They may be plain compared to others, but they are my favorites and I’ll drink them any day, all year long. English breakfast is a standard black tea, but pairs well with any treat. Earl grey has a lovely sort of fragrant, florally taste to me, although the flavor is apparently derived from bergamots, a bitter fruit from the citrus family. It’s this aromatic tea that I use to enhance the trio of chocolate in these scones.
The Earl grey adds such a delicious flavor to these scones. I also topped these scones with some lavender sugar to further enhance the florally-ness of this chocolate treat. Totally optional though, as is the chocolate drizzle, but look at them! They definitely add to the “yum” factor!
These rich and delicious scones make the perfect afternoon snack to enjoy with tea or a scrumptious ending to any meal. Whatever the occasion, your family and friends will be wowed by this simple, yet elegant, treat! Enjoy!
Print
Earl Grey Chocolate Scones With Lavender Sugar
- Total Time: 35 mins
- Yield: 6-8 scones 1x
Description
Triple chocolate scones infused with Earl Grey tea and topped with lavender sugar. Simple, yet so rich and delicious!
Ingredients
Chocolate Scones:
- 3/4–1 cup of almond milk or other milk of choice
- 2 Earl Grey Teabags
- 2 cups unbleached all-purpose flour or gluten free cup for cup flour blend (I used Bob’s Red Mill 1-to-1 gf flour blend)
- 3/4 cups of coconut sugar
or pure cane sugar
- 1/4 cup dark cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold grass-fed butter cubed (or 1/4 cup cold coconut oil and 1/4 cup vegetable shortening for dairy free)
- 1/4 cup Mini Semi-Sweet Chocolate Chips
Lavender Sugar:
- 1 tablespoon Turbinado Sugar
- mixed with a pinch of Culinary Lavender
Chocolate Glaze:
- 2 tablespoons pure maple syrup
- 1.5 tablespoons cocoa powder
- splash of vanilla extract
Instructions
Steeping The Tea:
- Warm up milk in the microwave for 30 seconds. Add the Earl Grey teabags and steep for five minutes. Be sure to press all the milk from the teabags before removing them. Let cool thoroughly before adding it to the mixture.
Making The Lavender Sugar:
- In a small bowl, combine sugar and a pinch of edible lavender. Using your fingers, rub the lavender and sugar together, breaking up the buds and blending the oils with the sugar. Set aside for later.
Making The Scones:
- Combine all of the dry ingredients in a large bowl. Cut in butter or oils until thoroughly incorporated and mixture is crumbly. Add your chocolate chips and then the milk a little at a time, just until the dough comes together. You may not need all of the milk. Just add enough liquid to make it hold together; it should be thick like biscuit dough, but not crumbly (see photo above.) You don’t want to add too much liquid or it will be really sticky and will flatten when baked.
- Place dough onto a baking sheet lined with a piece of parchment paper. Using your hands, shape the dough into a round, flat 1-inch thick disc. Use a knife to cut through the dough, like you would a pizza, first down the middle and then cut each half into 3–4 even wedges. I cut 3 on each side, which made 6 all together, but you could make 8 if you want them smaller. Don’t separate the dough. You will leave them in the circle to bake, so that they stay moist on the inside. Sprinkle the lavender sugar all over the top of the dough. If the dough is too dry, brush on a little water or milk before adding the sugar. Bake in a 425 degree Fahrenheit oven for 15–20 minutes or until center has puffed up and edges are fully cooked. Do not over bake.
- Remove from the oven and let cool for a few minutes before cutting the wedges. Meanwhile, you can make the glaze. In a small bowl combine maple syrup, cocoa powder, and vanilla. Stir until it becomes a smooth glaze. A little more maple syrup or cocoa powder can be added if glaze is too thick/thin. Cut out the wedges and place on a serving dish or cooling rack and drizzle on the glaze.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert, gluten free, vegan
Nutrition
- Calories: 2760
- Sugar: 211g
- Sodium: 1223mg
- Fat: 112g
- Saturated Fat: 69g
- Unsaturated Fat: 35g
- Trans Fat: 4g
- Carbohydrates: 429g
- Fiber: 19g
- Protein: 35g
- Cholesterol: 244mg
Spring is right around the corner, can you believe it?! I feel like we were just celebrating Christmas! Hey, I’ll take it though! I’m kind of over the dreary, cold weather and am excited to get outside again once the weather warms up a bit. My favorite part of the spring season is when all the pretty flowers begin blooming. It has me yearning for warm, sunny days and bright lemony flavored treats!
I testing this cake in several different ways. The first cake I made was free of dairy, gluten, eggs, and refined sugar, which tasted good, but it turned out more flat and a caramel-y brown color, since I used coconut sugar. I added eggs to the next batch, which made it rise much better, with a nice mound in the center of the loaf. In other batches I used all-purpose flour, organic cane sugar, and eggs, which produced the most fluffy cake with a pretty yellow color. 
I also gave a couple of different glaze options, one using cream cheese and the other a simple powdered sugar glaze. It’s good either way, whatever your preference.
or 
**
, use more or less to taste (can also use 
I’ve had a sweet tooth ever since I can remember. Not so much candy, (although I do love me some chocolate!) but more of the bread-y/cake-y things—brownies, cookies, cinnamon rolls, cake, etc. 😋
This cake is moist, soft, and delicious! Very simple to make too! I hope you’re able to make it for your Valentine! ❤️
or vegetable oil
I just love the aroma of a delicious treat 
Since 
This dessert is 
(use gluten-free if needed)
or butter
mixed with 1/4 cup water
I’m going to be sad when berry season comes to an end. If I’m not piling berries onto my 
I’m not sure I could pick a favorite out of the group though, if you asked me. I love using 
In lieu of all the butter and sugar found in most recipes, I use coconut oil and maple syrup/coconut sugar. I also made it gluten-free and vegan friendly, since it uses no dairy or eggs.
This cake is definitely worth a try. It’s great for breakfast, dessert, or just a simple snack to go with coffee or tea. And if you like simple cakes like this, scroll down for more ideas!
or 
(I used a combo of both)
” by 
. This little ingenious multi-cooker does the job of several appliances—pressure cooker, slow cooker, rice cooker, and yogurt maker, plus it can steam, sauté, and keep food warm. Not to mention that it really consolidates space in the kitchen. 
plus 
, vegetable oil, or melted 
butter, plus more for pan1 teaspoon vanilla extract
I came home to what all of a sudden seemed like an empty house and began baking. If you’re ever feeling low, baking is a sure-fire way to lift your spirits, especially if it’s cake. I mean, besides being distracted by the effort it takes to concentrate on a recipe and measure ingredients accurately, it’s hard not to feel at least a little happy around sugar, berries, and vanilla. And if that doesn’t do anything for you, just wait 40–50 minutes for the cake to finish baking and then dig in. It’s the preferred celebratory dessert for a reason! 
This 
+ 
)
or *
(can use an additional 
one !important; margin:0px !important;” /> or vegetable oil)
, which is similar to regular shortening, but non-hydrogenated and has no trans-fats! I also used butter, which gives that flavor only butter can give. I made the crust a couple of times, experimenting the first time with half coconut oil and half Earth Balance vegan butter, and the next time with coconut oil and grass-fed butter. Both turned out well, so you can choose to use either or.
or regular all-purpose flour
or 
or other sweetener of choice
You can probably tell by my 
, or other sweetener of choice (more or less to taste)
and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.
