Description
These Blackberry Lavender Scones combine fragrant culinary lavender, juicy fresh blackberries, and zesty lemon for a delightful twist on a classic baked treat. Perfectly flaky and tender, brushed with cream for a golden crust and dusted with lavender sugar, these scones make an elegant breakfast or afternoon snack.
Ingredients
Dried Lavender Sugar Mixture
- 1/3 cup (65 grams) granulated sugar
- 1/2 teaspoon dried culinary lavender
Scone Dough
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons dried culinary lavender
- 1 tablespoon lemon zest (about 1 lemon)
- 2 cups (260 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, frozen
- 1/2 cup (120 ml) heavy whipping cream or buttermilk, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz (170 grams) fresh blackberries
Instructions
- Mix Sugar, Lavender, and Lemon Zest: In a large bowl, rub together the sugar, dried lavender, and lemon zest with your fingers until fragrant to release the oils and enhance the floral and citrus flavors.
- Combine Dry Ingredients: Add the flour, baking powder, and salt to the sugar mixture and whisk to thoroughly combine.
- Incorporate Butter: Grate the frozen unsalted butter using the large holes of a box grater, then gently toss the butter shreds in the flour mixture to coat, which creates flaky layers in the scones.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract. Pour this wet mixture into the dry ingredients.
- Add Blackberries and Form Dough: Gently fold in the fresh blackberries until a shaggy dough forms without overmixing.
- Shape and Chill Dough: Turn the dough onto a lightly floured surface, pat it into an 8-inch (20 cm) disc, and cut into 8 wedges. Place wedges on a parchment-lined baking sheet and chill in the freezer for 20 minutes.
- Preheat Oven and Prepare for Baking: While the dough chills, preheat your oven to 400°F (200°C). Brush the chilled scones with a little extra cream for a golden crust.
- Bake the Scones: Bake the scones for 22–25 minutes or until they are golden brown and cooked through.
- Make Lavender Sugar (Optional): Meanwhile, pulse approximately 1 tablespoon of the granulated sugar and dried lavender in a spice grinder until the lavender is finely ground. Combine with the remaining sugar.
- Cool and Serve: Remove baked scones from the oven, sprinkle immediately with the prepared lavender sugar, and allow them to cool for several minutes before serving.
Notes
- Freezing the butter and grating it ensures flaky layers in the scones.
- Be gentle when folding in blackberries to avoid breaking them up too much and turning the dough purple.
- Chilling the dough before baking helps the scones hold their shape and results in a tender texture.
- Lavender sugar adds an aromatic, sweet topping; you can omit if you prefer less floral flavor.
- Use fresh blackberries for best texture and flavor; frozen berries may release excess moisture.
- Feel free to substitute buttermilk for heavy cream for a tangier taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
