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blackberry lavender scones

Irresistibly Flaky Blackberry Lavender Scones You'll Love

Delight in these blackberry lavender scones, a perfect blend of sweet and floral flavors in a flaky texture.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 scones
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 1 cup Fresh Blackberries Try substituting with raspberries for a delicious twist.
  • 1 tablespoon Granulated Sugar For macerating blackberries.
  • 1 large Egg A flax egg can be used for a vegan version.
  • 1/2 cup Sour Cream Plain yogurt or dairy-free alternative also works.
  • 1 teaspoon Lavender Extract Or substitute with dried culinary lavender.
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a healthier twist.
  • 1 tablespoon Baking Powder Acts as a leavening agent for fluffy scones.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 tablespoon Granulated Sugar Adds sweetness to the dough.
  • 2 tablespoons Light Brown Sugar Regular granulated sugar can be used in a pinch.
  • 1/4 cup Unsalted Butter Cold and cubed for best results.
For the Glaze
  • 1 cup Powdered Sugar Sugar alternatives can work for a lower-calorie option.
  • 1-2 tablespoons Milk Any milk or plant-based milk will do.

Equipment

  • Mixing Bowls
  • Pastry Cutter
  • baking sheet
  • Plastic wrap

Method
 

Blackberry Lavender Scones Steps
  1. Rinse 1 cup of fresh blackberries, halve them and macerate with 1 tablespoon of granulated sugar for 30 minutes.
  2. Whisk together 1 egg, 1/2 cup sour cream, and 1 teaspoon lavender extract in a bowl.
  3. In another bowl, mix 2 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 tablespoon granulated sugar, and 2 tablespoons light brown sugar. Cut in 1/4 cup of cold cubed butter.
  4. Combine wet and dry ingredients with the macerated blackberries, folding gently to form a shaggy dough.
  5. Shape the dough into a 6-inch round, wrap in plastic, and chill in the freezer for at least 30 minutes.
  6. Preheat oven to 425°F. Slice chilled dough into 8 triangles, place on a baking sheet, and bake for 20-25 minutes until golden.
  7. Mix together 1 cup powdered sugar, 1 teaspoon lavender extract, blackberry juice, and milk to make the glaze.
  8. Drizzle the glaze over cooled scones and serve with tea.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container for 3-5 days at room temperature, or in the fridge for up to a week. Unbaked scones can be frozen for up to 2 months.

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