Blackberry Lavender Scones Recipe

Introduction

These Blackberry Lavender Scones are a delightful twist on a classic teatime treat, featuring juicy macerated blackberries and a subtle lavender aroma. Finished with a sweet blackberry glaze, they are perfect for breakfast or a cozy afternoon snack.

Ingredients

• Macerated Berries:
• 120 g fresh blackberries, halved (1 cup)
• 2 tbsp granulated sugar
• Blackberry Lavender Scones:
• 1 egg
• 95 g sour cream (⅓ cup + 1 tbsp)
• 1 tsp lavender extract
• 240 g all-purpose flour (2 cups)
• 1 tbsp baking powder
• ½ tsp salt
• 35 g light brown sugar (3 tbsp)
• 113 g unsalted butter, cold and cubed (½ cup)
• Blackberry Glaze:
• 180 g powdered sugar (1 ½ cups)
• ¼ tsp lavender extract
• 2 tbsp milk
• Macerated blackberry juice (from berries)

Instructions

1. Step 1: Prep your berries about 30 minutes before starting the recipe by rinsing and slicing them in half lengthwise. Toss with sugar and let sit to macerate.
2. Step 2: In a small bowl, whisk together the egg, sour cream, and lavender extract. Chill this mixture in the fridge until needed.
3. Step 3: In a medium bowl, combine flour, baking powder, salt, and brown sugar. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the butter pieces are small.
4. Step 4: Make a well in the center of the dry ingredients and pour in the sour cream mixture. Lightly mix to start combining.
5. Step 5: Place a fine mesh sieve over a bowl and add the macerated blackberries. Gently press to extract the juice, reserving the juice for the glaze. Add the drained berries to the dough and gently knead by hand until just combined.
6. Step 6: Form the dough into a 6-inch diameter circle. Cover and chill in the freezer for at least 30 minutes, or up to overnight.
7. Step 7: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
8. Step 8: Slice the chilled dough into 8 equal triangles. Place them evenly spaced on the prepared baking sheet. Optionally, brush the tops with a little heavy cream to encourage browning.
9. Step 9: Bake for 20-25 minutes, until golden brown on top. Remove and let cool to room temperature.
10. Step 10: For the glaze, whisk powdered sugar, lavender extract, and reserved blackberry juice in a small bowl. Add milk gradually until the glaze reaches your preferred thickness (about 2 tbsp). Drizzle over cooled scones and serve.

Tips & Variations

• For a more intense lavender flavor, add a pinch of dried culinary lavender to the dry ingredients, but be careful not to overpower the scones.
• Use frozen blackberries if fresh are not available; just thaw and drain excess liquid before macerating.
• Substitute lavender extract with vanilla extract for a more familiar flavor.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a warm oven for 5-7 minutes before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and freeze it either as a whole disk or as cut scones. Thaw in the refrigerator overnight before baking for best results.

What can I use if I don’t have lavender extract?

If you don’t have lavender extract, vanilla extract makes a great substitute and will still complement the blackberries nicely.

Blackberry Lavender Scones Recipe

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4.5 from 62 reviews

Delight in these tender and fragrant Blackberry Lavender Scones, featuring sweet macerated blackberries and a delicate lavender infusion. Perfect for breakfast or an elegant afternoon tea, these scones are topped with a luscious blackberry-lavender glaze that adds a beautiful finish and extra burst of flavor.

• Author: Leo
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macerated Berries

• 120 g fresh blackberries, halved (1 cup)
• 2 tbsp granulated sugar

Blackberry Lavender Scones

• 1 large egg
• 95 g sour cream (⅓ cup + 1 tbsp)
• 1 tsp lavender extract
• 240 g all-purpose flour (2 cups)
• 1 tbsp baking powder
• ½ tsp salt
• 35 g light brown sugar (3 tbsp)
• 113 g unsalted butter, cold and cubed (½ cup)

Blackberry Glaze

• 180 g powdered sugar (1 ½ cups)
• ¼ tsp lavender extract
• 2 tbsp milk (approximately, adjust for consistency)
• Macerated blackberry juice (from berries)

Instructions

1. Macerate the Berries: Rinse the blackberries and slice each berry in half lengthwise. Toss them with granulated sugar and let them sit for about 30 minutes to release their juices before using.
2. Prepare Wet Ingredients: In a small bowl, whisk together the egg, sour cream, and lavender extract until fully combined. Chill this mixture in the refrigerator while preparing the dry ingredients.
3. Mix Dry Ingredients and Cut in Butter: In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, and light brown sugar. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are small and well distributed.
4. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the chilled sour cream, egg, and lavender extract mixture. Mix lightly to combine, being careful not to overwork the dough.
5. Prepare Blackberries: Place a fine mesh sieve over a bowl and add the macerated blackberries to it. Gently press the berries to extract most of the juice without mashing them, reserving the juice for the glaze.
6. Add Blackberries and Form Dough: Add the drained blackberries into the dough. Using your hands, gently knead the dough just enough to bring it together.
7. Shape and Chill Dough: Form the dough into a 6-inch diameter circle. Cover the dough and chill it in the freezer for at least 30 minutes, or up to overnight, to firm up before baking.
8. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
9. Slice and Bake: Remove the dough from the freezer and slice it into 8 equal triangular pieces. Place the scones spaced evenly on the prepared baking sheet. Optionally, brush the tops with a little heavy cream to encourage browning. Bake for 20–25 minutes until the scones are golden brown on top.
10. Prepare Blackberry Lavender Glaze: In a small bowl, whisk together powdered sugar, lavender extract, and reserved blackberry juice. Slowly add milk until the glaze reaches your desired thickness, typically about 2 tablespoons for a thick consistency.
11. Glaze and Serve: Once the scones have cooled to room temperature, drizzle or spread the blackberry lavender glaze over the top. Serve and enjoy your fragrant, tender scones!

Notes

• For best flavor, use fresh blackberries and allow them enough time to macerate to bring out natural sweetness.
• Be careful not to overmix the dough to keep the scones tender and flaky.
• Chilling the dough before baking helps the scones hold their shape and results in a flakier texture.
• The lavender extract adds a unique floral note; adjust quantity to taste.
• Use cold butter for best results, cutting into small pieces to create a crumbly texture in the dough.
• Optionally brusing the tops with cream before baking enhances browning and gives a nice finish.
• The glaze can be adjusted in thickness by adding milk gradually.

Keywords: Blackberry scones, lavender scones, breakfast pastries, baked scones, floral scones, berry scones, brunch recipes