Mini Earl Grey Scones

These gluten free, flourless scones are made using earl grey tea bags and topped with a vanilla icing for the perfect fragrant but sweet balance.
Servings 6 scones


For the Scones

  • ½ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup oat flour
  • 1 ½ tbsp coconut flour
  • ¼ cup coconut sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 2 Earl Grey tea bags I used Tazo
  • 1 small egg
  • 2 tbsp milk of choice
  • 3 tbsp butter (melted and cooled)

For the Vanilla Icing

  • ½ cup powdered sugar
  • 1-2 tsp milk of choice
  • splash of vanilla extract


  • In a small bowl, melt the butter in the microwave. Set aside and allow it to cool.
  • Combine all dry ingredients in a high speed blender.
  • In a separate bowl, combine all wet ingredients.
  • Mix the dry and wet ingredients and knead until a dough is formed.
  • Transfer the dough to a lightly floured surface. Roll the dough into a ball and flatten into a small, flat circle.
  • Using a knife, slice the dough into 6 even triangles (like a pizza).
  • Place the sliced dough in the freezer for 10-15 mins.
  • Preheat oven to 350°.
  • Once the oven is ready removed the dough from the freezer and space out each scone on a prepared baking tray.
  • Bake at 350° for about 10-15 mins or until edges are slightly golden brown.
  • Remove the scones from the oven and place on a baking tray to allow them to cool.
  • In the meantime, prepare the vanilla icing: combine powdered sugar, milk of choice and vanilla extract. Add in the milk slowly until desired consistency is reached.
  • Transfer the icing into a small bag and cut a small hole in the corner.
  • Once the scones have cooled, carefully drizzle the vanilla icing on top. Allow the icing to cool and harden.
  • Enjoy!