Blackberry Lavender White Chocolate Scones Recipe
Delight in these Blackberry Lavender White Chocolate Scones, a perfect balance of tangy blackberries, fragrant lavender, and creamy white chocolate. Tender, buttery, and delicately glazed, these scones make a charming treat for breakfast or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 scones
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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, plus more for brushing
- 1 large egg, beaten
- 1 1/2 cups fresh or frozen blackberries
- 1/2-1 cup white chocolate chips
Lavender Glaze
- 1/4 cup whole milk
- 2 tablespoons butter
- 1 tablespoon dried lavender (use 2 teaspoons for a milder flavor)
- 1 teaspoon vanilla extract
- 1-2 cups powdered sugar (to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients and Butter: In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the cold shredded butter and toss it with the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Add Wet Ingredients and Mix: Pour in the cold cream or buttermilk and the beaten egg. Mix gently until just combined; avoid over-mixing to keep the scones tender.
- Fold in Blackberries and White Chocolate: Carefully fold in the blackberries and white chocolate chips. Some berries may burst, which adds natural juice and flavor to the dough.
- Shape and Cut Dough: Turn the dough onto a floured surface and pat it into a 1-inch thick square. Cut into either 9 large or 12 smaller squares as preferred. Arrange the squares on the prepared baking sheet.
- Brush and Bake: Brush the tops of the scones with additional cream or buttermilk to encourage browning. Bake in the oven for 20 to 22 minutes until golden brown and cooked through.
- Make Lavender Glaze: While the scones bake, warm the milk and butter in a small saucepan over medium heat until steaming (about 3-5 minutes). Remove from heat, stir in dried lavender, cover, and let steep for 5 minutes.
- Strain and Sweeten Glaze: Strain the lavender-infused milk through a fine mesh sieve, discard the lavender, then stir in vanilla extract and powdered sugar gradually until reaching desired sweetness and glaze consistency.
- Serve: Serve the scones warm, drizzled with lavender glaze and optionally smeared with extra butter for a rich finish. Enjoy the delightful combination of flavors!
Notes
- Use cold butter shredded to create the ideal flaky texture.
- No need to thaw frozen blackberries before folding into the dough.
- Adjust the amount of white chocolate chips for more or less sweetness.
- For a less intense lavender flavor, reduce dried lavender to 2 teaspoons.
- Brush scones with cream rather than egg wash for a tender crust.
- Store leftovers in an airtight container and reheat gently before serving.
