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.
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 exotic flavors, like chai and jasmine, for those times when I feel, well, exotic. 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?)
I also like to get seasonal flavors, like Joy from Tazo (so good!) or anything pumpkin spiced (I love me some pumpkin!) My everyday teas though 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.
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!
Are you convinced yet that you absolutely NEED these in your life?! Well then, let’s get started!
We will need some Earl Grey tea, of course. I chose to steep two teabags, which gives a nice hint of Earl Grey. However, if you want more of that flavor, feel free to add an extra teabag.
Next we blend the dry ingredients and cut in the butter or oils until crumbly. Add your steeped tea/milk & chocolate chips and stir to combine.
You should have a thick, cookie-dough-like dough. Press it out onto parchment paper into a round 1-inch-thick disc. Cut it into 6–8 wedges, but do not separate. You will bake the scones in the round, which keeps them nice and moist on the inside.
I made a lavender sugar by combining 1 tablespoon of turbinado sugar and a pinch of edible lavender. Smoosh it together with your fingers, breaking the buds and releasing their oils into the sugar. Sprinkle on top of the dough before baking. If the dough is not sticky enough you can brush a little milk on top before adding the sugar. Slip parchment paper with the dough on top onto a baking sheet. Bake at 425 degrees Fahrenheit for 15-20 minutes, until center is puffed and edges are fully cooked. Don’t over bake. While the scones are baking in the oven, prepare the chocolate glaze.
When the scones come out of the oven, let them cool for a few minutes before cutting them apart. Cut each wedge out and carefully place onto a plate or cooling rack to add the chocolate drizzle.
Drizzle on the chocolate glaze and sprinkle on some more fresh lavender buds. 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!
- ⅓ – ½ cup of almond milk or other milk of choice
- 2 Earl Grey Teabags
- 2 cups gluten free flour blend* (see notes below) or regular all-purpose flour
- ¾ cups of Coconut Sugar
- ¼ cup dark cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold grass-fed butter, cubed (or ¼ cup cold coconut oil and ¼ cup palm shortening for dairy free)
- ¼ cup Mini Semi-Sweet Chocolate Chips
- *My gluten-free flour blend is 1 cup finely ground brown rice flour, ½ cup tapioca flour/starch, ½ cup oat flour. You can make oat flour by grinding gluten-free rolled oats in a coffee grinder or food processor until fine.
- 2 tablespoons pure maple syrup
- 1.5 tablespoons cocoa powder
- splash of vanilla extract
- The amount of milk you need will depend on the flour you use. The gluten-free flour blend in the notes below takes much less milk than regular all-purpose. 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.
- 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.
- 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. If it's particularly dry in your area, you may need an extra tablespoon or two of milk. Just add enough liquid to make it hold together; it should be thick like cookie dough (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.