Description
These Blackberry Lavender Scones are a delightful combination of tart fresh blackberries and aromatic dried lavender baked into a tender, flaky scone. Finished with a sweet vanilla glaze and a sprinkle of dried lavender, they make a perfect treat for breakfast or afternoon tea.
Ingredients
Scale
Scone Dough
- 2 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp dried baking lavender*
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy whipping cream, plus more for brushing
- 2 tsp vanilla extract
- 1 1/4 cups fresh blackberries
Glaze
- 1 cup powdered sugar
- 2 Tbsp heavy whipping cream
- 2 tsp vanilla extract
- Dried lavender (baking lavender), for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or coat it lightly with baking spray to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl or the bowl of a standing mixer, combine the all-purpose flour, granulated sugar, baking powder, dried baking lavender, and salt, mixing well to distribute all ingredients evenly.
- Cut in Butter: Using a fork, pastry cutter, or mixing attachment, work the cold cubed butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This ensures a flaky texture.
- Add Wet Ingredients: Add the egg, 1/2 cup of heavy whipping cream, and vanilla extract to the flour and butter mixture. Mix gently just until the dough comes together without overworking it.
- Incorporate Blackberries: Carefully fold the fresh blackberries into the dough using your hands to avoid crushing them, preserving their shape and texture in the scones.
- Shape and Cut Dough: Turn the dough onto a floured surface and gently form it into a flat circle about 1/2 to 3/4 inch thick. Cut the dough circle into 8 equal triangular wedges to form individual scones.
- Prepare for Baking: Place the scones on the lined baking tray and brush the tops lightly with additional heavy cream to promote browning and shine.
- Bake Scones: Bake the scones in the preheated oven for 18 to 20 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the scones from the oven and allow them to cool on the baking sheet for 5 to 10 minutes to set before glazing.
- Make Glaze: Whisk together the powdered sugar, vanilla extract, and 2 tablespoons of heavy whipping cream. Adjust the consistency by adding more cream if too thick or more powdered sugar if too thin to achieve a drizzle-able glaze.
- Glaze and Garnish: Drizzle the vanilla glaze over the cooled scones evenly. Optionally, sprinkle dried lavender flowers on top for an aromatic and decorative finish.
- Set and Serve: Let the glaze set for a few minutes before serving the scones to enjoy their full flavor and texture.
Notes
- Handle the blackberries gently when mixing into the dough to prevent them from breaking and coloring the dough too much.
- Use cold unsalted butter straight from the fridge for the flakiest scones.
- Baking lavender is preferred for its milder, sweeter flavor, but culinary lavender can be substituted if unavailable.
- Scones are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Leftover scones can be warmed briefly in the oven or toaster oven to refresh their texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Bakery
- Method: Baking
- Cuisine: American
Keywords: blackberry scones, lavender scones, breakfast scones, baked scones, sweet scones, berry scones, lavender baking
