Description
These Blackberry Lavender White Chocolate Scones are a delightful twist on the classic scone, featuring fresh or frozen blackberries and sweet white chocolate chips. Infused with a fragrant lavender glaze, these scones are perfect for a sophisticated breakfast or afternoon tea treat. Soft and buttery with a subtle floral sweetness, they are easy to prepare and bake to golden perfection.
Ingredients
Scone Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons cold salted butter, shredded
- 3/4 cup cold cream or buttermilk
- 1 large egg, beaten
- 1 1/2 cups fresh or frozen blackberries
- 1/2-1 cup white chocolate chips
- Additional cream or buttermilk for brushing
Lavender Glaze
- 1/4 cup whole milk
- 2 tablespoons butter
- 1 tablespoon dried lavender
- 1 teaspoon vanilla extract
- 1-2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients and Cut in Butter: In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and kosher salt. Add the cold, shredded salted butter and toss it with the flour mixture to coat the butter pieces, which will help create a flaky texture.
- Add Wet Ingredients and Fold in Berries and Chocolate: Pour in the cold cream or buttermilk and beaten egg. Mix just until combined to avoid overworking the dough. Gently fold in the blackberries and white chocolate chips; some berry bursting is fine and adds flavor.
- Shape and Cut Dough: Turn the dough out onto a floured surface and pat it into a 1-inch thick square. Cut the dough into either 9 large squares or 12 smaller squares, depending on your preferred serving size. Place the cut scones onto the prepared baking sheet.
- Brush with Cream and Bake: Brush the tops of the scones with additional cream or buttermilk for a golden finish. Bake in the preheated oven for 20-22 minutes or until the scones are golden brown and cooked through.
- Prepare Lavender Glaze: While the scones bake, warm the whole milk and butter in a small saucepan over medium heat until steaming, about 3-5 minutes. Remove from heat, stir in the dried lavender, cover, and allow to steep for 5 minutes. Strain out the lavender using a fine-mesh strainer to remove the flowers.
- Finish Glaze and Serve: Stir vanilla extract and powdered sugar (start with 1 cup and add more as needed for desired sweetness and consistency) into the strained milk mixture until smooth. Serve the warm scones drizzled with the lavender glaze and optionally smeared with extra butter. Enjoy!
Notes
- Use cold butter and cold liquids to ensure flaky scones.
- Do not overmix the dough to avoid tough scones.
- If using frozen blackberries, do not thaw before mixing to reduce bleeding into the dough.
- The lavender glaze can be adjusted in sweetness by varying powdered sugar quantity.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones gently in the oven to retain softness and freshness.