Blackberry Lavender White Chocolate Scones
These scones are tender and buttery with a blend of juicy blackberries, fragrant lavender, and creamy white chocolate. A simple lavender glaze enhances the flavors, making these scones an indulgent yet balanced treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream or buttermilk, cold
- 1 large egg, beaten
- 1 cup fresh or frozen blackberries
- 1/2 cup white chocolate chips
- 1 tbsp dried culinary lavender
For the Lavender Glaze:
- 1/2 cup whole milk
- 1 tbsp butter
- 1 tbsp dried lavender
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the butter: Add cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Add wet ingredients: Whisk the egg with cold cream, then pour it into the flour mixture. Stir gently until just combined.
- Fold in berries and chocolate: Carefully fold in blackberries, white chocolate chips, and lavender.
- Shape and cut: Turn the dough onto a floured surface, patting it into a 1-inch thick square. Cut into squares or triangles and place on the baking sheet.
- Brush and bake: Brush the tops with extra cream, then bake for 20-22 minutes until golden brown.
- Make the glaze: Warm milk and butter in a small saucepan. Add lavender and let steep for 5 minutes, then strain. Mix in vanilla and powdered sugar until smooth.
- Glaze the scones: Drizzle glaze over the warm scones and enjoy!
Notes
- Storage: Store unglazed scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked scones and bake as needed.
- Freeze-Friendly: Freeze unbaked scones for 1 hour on a baking sheet, then transfer to a bag. Bake from frozen, adding a few minutes to the baking time.