Blackberry Lavender White Chocolate Scones

Looking for a delightful treat to serve for breakfast or afternoon tea? These Blackberry Lavender White Chocolate Scones are a perfect choice! With the sweet, tangy flavor of blackberries, the calming floral essence of lavender, and the richness of white chocolate, this recipe creates a unique and indulgent scone that will captivate your taste buds.

Why You’ll Love These Scones

• Floral and Fruity Flavor: The combination of fresh blackberries and lavender brings a delicate yet vibrant flavor that complements the richness of the white chocolate.
• Soft and Fluffy Texture: These scones have a perfect balance of flakiness and tenderness, making each bite a delightful experience.
• Easy to Make: With simple ingredients and straightforward steps, you can prepare these scones with minimal effort.
• Perfect for Any Occasion: Whether you’re hosting a brunch, preparing for a cozy afternoon tea, or enjoying a casual breakfast, these scones are sure to impress your guests.

Ingredients

To make these Blackberry Lavender White Chocolate Scones, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon dried lavender buds (culinary grade)
• 3/4 cup fresh blackberries (or frozen, thawed and drained)
• 1/2 cup white chocolate chips or chopped white chocolate
• 1 tablespoon milk (for brushing the scones)
• Extra sugar for sprinkling (optional)

Instructions

this recipe

Step 1: Prepare the Dry Ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well combined.

Step 2: Add the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. It’s important to keep the butter cold to ensure your scones turn out light and flaky.

Step 3: Incorporate Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add this mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough scones.

Step 4: Fold in Blackberries, Lavender, and White Chocolate

Gently fold in the fresh blackberries, dried lavender buds, and white chocolate chips. Take care not to crush the blackberries too much—leave them whole for bursts of fruitiness in each bite.

Step 5: Shape the Dough

Transfer the dough onto a lightly floured surface and gently press it into a circle about 1 inch thick. Cut the dough into 8 wedges using a sharp knife or a bench scraper. If desired, brush the tops of the scones with a little milk and sprinkle with a bit of sugar for a golden finish.

Step 6: Bake the Scones

Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown on top. A toothpick inserted into the center should come out clean.

Step 7: Cool and Serve

Allow the scones to cool slightly on a wire rack before serving. They are best enjoyed warm, but they can also be stored in an airtight container for up to 3 days.

Tips for Perfect Scones

• Chill the Butter: Cold butter is the secret to flaky scones. Make sure it’s firm and cut into small cubes before adding it to the dough.
• Handle the Dough Gently: Overworking the dough can result in dense scones. Mix just until the ingredients are combined.
• Use Fresh Ingredients: Fresh blackberries will give you the best flavor and texture. If you’re using frozen berries, make sure to thaw them completely and drain any excess moisture to avoid soggy scones.
• Add a Glaze (Optional): For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and milk over the cooled scones.

Conclusion

These Blackberry Lavender White Chocolate Scones are a delicious and elegant treat for any occasion. The sweet berries, fragrant lavender, and rich white chocolate come together to create a flavor profile that’s both comforting and refreshing. Perfect for pairing with tea or coffee, these scones will quickly become a favorite in your baking repertoire.

Serving and Storage Tips for Blackberry Lavender White Chocolate Scones

Serving Tips

• Serve Warm: Scones are best enjoyed warm, right out of the oven or after a quick reheat. Gently warm them in the oven for a few minutes to restore their freshness and flakiness.
• Pair with Tea or Coffee: These scones are the perfect companion to a hot cup of tea, coffee, or even a chilled glass of iced tea. The floral notes of lavender and the sweetness of the white chocolate complement a variety of drinks.
• Add Toppings: For extra indulgence, serve the scones with a dollop of clotted cream, mascarpone, or whipped cream. A drizzle of honey or jam (like blackberry or lavender-infused) can elevate the experience.
• Brunch or Afternoon Tea: These scones are a delightful addition to any brunch spread or afternoon tea table. Pair them with a selection of finger sandwiches, fresh fruit, and a pot of tea for a full, elegant spread.

Storage Tips

• Room Temperature: Store leftover scones in an airtight container at room temperature for up to 2-3 days. This helps preserve their soft, flaky texture.
• Refrigeration: If you plan to keep the scones for longer than a few days, you can store them in the refrigerator. Wrap each scone individually in plastic wrap or place them in an airtight container. They will keep for up to 5 days when refrigerated.
• Freezing for Later: Scones can be frozen for longer storage. To freeze, place the scones on a baking sheet in a single layer and freeze them for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 10-12 minutes until warmed through.
• Reheating: To restore the scones’ fresh-baked texture, reheat them in the oven at 350°F (175°C) for 5-10 minutes. For a softer scone, wrap them in foil before reheating. Alternatively, use a microwave, but be aware that this might result in a slightly softer, less flaky texture.

By following these serving and storage tips, you’ll be able to enjoy these delicious Blackberry Lavender White Chocolate Scones long after they’re made, ensuring they remain a delightful treat whenever you crave them.

1. Can I use frozen blackberries for this recipe?

Yes, you can use frozen blackberries for this recipe! Just be sure to thaw and drain them thoroughly before incorporating them into the dough. Excess moisture from the berries can make the scones soggy, so draining them well helps maintain the perfect texture.

2. How can I make these scones dairy-free or vegan?

To make Blackberry Lavender White Chocolate Scones dairy-free or vegan, you can substitute the following:

• Replace the heavy cream with coconut cream or a plant-based cream alternative.
• Use a non-dairy butter substitute (like margarine or vegan butter) in place of the cold butter.
• For the egg, substitute with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes until thickened).
• Use dairy-free white chocolate chips or a vegan white chocolate alternative.

3. Can I prepare the scone dough ahead of time?

Yes, you can prepare the dough in advance! After mixing the dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply shape the dough, cut it into wedges, and bake as usual. This will give you fresh scones without the hassle of making the dough from scratch on the day you want to serve them.

4. What is the best way to store leftover scones?

To keep your leftover scones fresh, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap each scone individually and freeze them for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 10-12 minutes for the best texture.

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