Earl Grey Lavender Sourdough Scones

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  • 11 ¼ tsp Lavender Flowers (depending on how much you love lavender) 
  • 1 tbsp Earl Grey Tea Leaves (3-4 tea bags) 
  • 260g all-purpose flour
  • 100g granulated sugar, separated
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 100g cold butter
  • 100g sourdough starter*
  • 1 large egg
  • 23 Tbsp heavy cream
  • 1 tablespoon vanilla bean paste**
  • 1 teaspoon vanilla extract

Earl Grey Glaze:

  • 1 Earl Grey Tea Bag (for steeping)
  • 2 tbsp melted butter
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 220g confectioners sugar



  • Grind up the lavender flowers and tea leaves with 10g of your sugar. Adding the sugar helps for a finer grind. 
  • In a large bowl, combine flour, tea & lavender mix, the other 90g sugar, baking powder and salt. 
  • Cut in the cold butter using a pastry cutter or your hands to rub the butter into pea sized amounts in the flour mixture. 
  • Place the mixture in the fridge to chill.
  • Preheat the oven to 350degrees F
  • In a separate bowl, combine 100g of sourdough discard, egg, vanilla bean paste, vanilla extract and 2 tbsp of heavy cream. 
  • Remove flour mixture from the fridge and create a well in the center of the mixture to add in the sourdough mixture. 
  • Combine with a fork and your hands, adding more flour or the extra tbsp of heavy cream as needed until you create a soft shaggy dough. 
  • Turn onto a floured surface and push the dough together into a circular mound.
  • Cut the dough into circles using a cookie cutter. 
  • Place scones on a parchment lined baking sheet and place sheet in the freezer for 15 minutes. 
  • Remove scones from the freezer and place directly into the oven for 20-22 minutes.
  • Remove scones from the oven and cool on a rack.
  • While the scones cool, make the glaze. Begin by melting the butter in the microwave. Mix in the milk and then add a tea bag to steep for 8 minutes. 
  • Remove the tea bag and then add in the confectioners sugar and vanilla and whisk together.
  • Once cooled, spoon the glaze over each scone and allow 5 minutes for the glaze to set.
  • Enjoy!


Tools needed: Mortar and Pestle

*For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.

No sourdough though? No problem! This recipe works great with a 1:1 replacement of buttermilk. So replace the 100g of sourdough with 100g of buttermilk and you will be on your way to a delicious scone.

**If you do not have vanilla bean paste, you can swap it out 1:1 for vanilla extract. So this recipe would then have 1 tbsp + 1 tsp of vanilla extract. The dough may end up being a little stickier since the extract is more of a liquid than the paste, so just add an extra dash or two of flour as needed when combining the wet and dry ingredients together.