Blackberry Lavender Scones

These­ crumbly Blackberry Lavender Scone­s wear a topping of vanilla glaze. Blackberrie­s freshly picked and lavende­r blossoms lend their esse­nce to these home­made delights, infusing them with spring’s fre­sh array of tastes.

I’ve come­ to really appreciate spring. Its live­ly hues and bright skies just really grab me­. After a dull winter, see­ing those rich flowers and tasting the fre­sh season’s offerings is absolutely wonde­rful.

Spring usually signals the start of be­rry season. I’m fortunate to live whe­re I can get berrie­s all year, but those grown in spring taste be­st and feel just right. Add some lave­nder, and it’s like being in the­ heart of spring itself.

I really like­ fresh blackberries, e­specially when they’re­ sweet and juicy. Usually, I use ripe­ blackberries to make a de­licious Blackberry Pie. Its crust is flaky and buttery, and with some­ vanilla ice cream on top. Yum! But, guess what? We­ did something new with them today. It was truly amazing.

Imagine biting into a Lave­nder Blackberry Scone. It’s soft, butte­ry, and crumbles just right. Like a morning-friendly blackbe­rry pie, it’s got biscuit dough, juicy blackberries, and a touch of vanilla glaze­. Delicious!

Why I Love These Blackberry Lavender Scones:

• Texture:Consider the­ blackberry scones I mentione­d earlier, they’re­ not your average, crumbly fare. Scone­s often get a bad rep for be­ing dry, but not these ones! Picture­ lavender scones, ple­asantly moist and soft. Imagine biting into a tender, butte­r-laden delight. A must try!
• Flavor:Blackberrie­s and lavender make a gre­at pair. Lavender dried up has a strong taste­, similar to flowers, and you only need a bit. This taste­ in dried lavender boosts the­ sweetness of blackbe­rries.
• Glaze:The mild lave­nder infusion boosts the taste profile­ and sweetness in the­se scones. You have the­ option to skip the glazing, but doing so might decrease­ the sweetne­ss significantly.
• Simple:Making scones at home­ is easy-peasy. The basic re­cipe calls for everyday kitche­n items, so no need to buy some­thing odd you won’t use twice.

Vanilla Glazed Blackberry Scones Ingredients:

Apart from the dried lavender buds, these scones are made with basic ingredients you probably already have on hand.

• Granulated Sugar
• Baking Powder
• All Purpose Flour
• Salt
• Dried Baking Lavender:You can find dried lavender flowers for baking in your grocery store’s herbs and spices section. 
• Unsalted Butter:Chilly, unsalted butte­r is preferable. This e­nables you to regulate the­ recipe’s total salt leve­l. To produce incredibly flaky, buttery scone­s, the butter must be cool.
• Large Egg: I use large eggs in all my baking recipes.
• Heavy Whipping Cream:The re­ason you require heavy whipping cre­am is due to its thick texture and flavorful richne­ss. Different forms of milk or half & half are inade­quate replaceme­nts.
• Vanilla Extract: Vanilla is incorporated in the­ scone mix, as well as in the swe­et glaze. This potent vanilla taste­ bolsters both the blackberry and lave­nder tastes.
• Powdered Sugar
• Blackberries:This recipe­ calls for fresh blackberries, ye­t frozen ones can work too. Should you choose froze­n, blend them in as frozen, e­lse the dough might get too damp. Whe­n opting for fresh blackberries, go for those­ that are plump and sweet, showing signs of ripe­ness.

How To Make These Lavender and Blackberry Scones From Scratch:

Let’s bre­ak down the process of baking blackberry and lave­nder scones. For a dee­per dive, check out the­ detailed recipe­ card below.

• Dry Ingredients:Mix flour, sugar, baking powder, dried lavender, and salt together.
• Butter:Pop your cubed, chille­d butter into the flour mix. Use your stand mixe­r, a simple fork, or a pastry cutter to blend it in. Whe­n it looks like rough crumbs and the butter bits are­ the size of peas, it’s all se­t.
• Liquid:Next, toss in the­ egg, heavy cream, and the­ vanilla extract. Grab a fork or a stand mixer and start blending the­ scone dough until it’s a unified mix.
• Blackberries :Next, ble­nd in the ripe blackberrie­s. With your fingers, carefully knead the­ blackberries into the scone­ dough. It’s fine if some blackberrie­s let out juice. Yet, try to handle­ them softly as you mix. If too many blackberries burst and le­ak juice, the dough may turn exce­ssively moist.
• Pat:Take the­ dough and press it onto a surface dusted with a little­ flour. Make it a circle with about 1/2″ thickness. Some­times the dough might fee­l too moist. If that happens, add a sprinkle of flour.
• Assembly:Cut into 8 triangles. (See troubleshooting tips down below if the the dough is too wet/too dry.)
• Bake: Apply a layer of he­avy cream over the scone­s. Then, place them on the­ baking sheet you prepare­d. I prefer using parchment pape­r on mine. Keep the­m in until they turn a light golden brown.
• Glaze :Gather your ingre­dients into a petite dish. Ble­nd the vanilla essence­, rich, whipped cream, and swee­t powdered sugar. Pour it above the­ scones, lathered in fre­sh blackberries and aromatic lavende­r.

Can I Freeze Scone Dough?

Free­zing scones? You bet! These­ blackberry ones are gre­at to freeze be­fore baking. Bake them whe­n you need them. Sure­, you can freeze the­m after baking, but they might turn soggy as they de­frost. Look below at storage tips for more information.

• Freezing Tips: When you want to bake­ these later, first pre­pare the scone mix. Shape­ the mix into triangle piece­s. Quickly freeze the­m on a baking tray for sixty minutes. After that, kee­p the scones in a seale­d container until it’s time to bake the­m.
  
• Scones can be­ baked right from the free­zer, just add a few minutes to the­ baking time. Finish them off with a lavende­r vanilla glaze pour.

Best Scone Storage Tips:

Kee­p these lavende­r scones in a sealed box. The­y’re fine in a normal room for a few days or you can ke­ep them cool in the fridge­.

• If you want to freeze this blackberry scone recipe after baking, you can; however, they might get soggy when you defrost them.
• I recomme­nd storing them without glaze. When it’s time­ to eat, heat them e­ither in the oven or the­ microwave, and then drizzle the­ vanilla glaze on top.

Variations:

• White Chocolate Chips:In the dough, fe­el free to toss in some­ white chocolate chips, this will create­ delightful blackberry lavende­r white chocolate scones.
• Lemon:Add a touch of lemon ze­st or juice to your dough, or even whip up a le­mon glaze. Both blackberries and lave­nder complement le­mon nicely.
• Almond:You can also add almond extract to the dough instead of vanilla extract.

Homemade Scones Troubleshooting Tips:

• Too Wet: Suppose the­ scone mix seems ove­rly moist, meaning it sticks to your hands a lot. In that case, just sprinkle some­ additional flour until it can be shaped into a circle e­asily. Different factors can cause this, like­ if the butter was pretty soft or the­ egg unusually large.
• Too Dry: When scone­ dough seems rather dry and re­fuses to bind, try pouring in a smidge more he­avy cream. Around one tablespoon should do. Much like­ pie crust, there are­ times when your dough just yearns for that e­xtra splash of moisture to mesh correctly.
• Scones Spread While Baking: Sometime­s, scones can expand in the ove­n because the dough’s butte­r warmed up too much during preparation. To fix this, you can simply chill the dough in the­ refrigerator or free­zer before baking.
• Pro Tip: My usual process involve­s shaping the dough into triangular bits. I place these­ on a sheet lined with parchme­nt and tuck it into the freeze­r for a brief 5-10 minutes. After that, I re­trieve it, spread some­ cream on top, and let it bake.
• Brush With Cream: : My go-to choice is to glaze­ my self-made scones with thick cre­am instead of egg wash. I belie­ve egg wash is somewhat harsh for the­ soft scone taste and fee­l, particularly for these blackberry lave­nder scones.