These Blackberry Lavender White Chocolate Scones are a bakery-worthy treat you can easily make at home. They combine the tart sweetness of blackberries, creamy white chocolate, and the subtle floral notes of lavender for a perfectly balanced and luxurious breakfast or snack.
Why You Will Love Blackberry Lavender White Chocolate Scones
This recipe elevates classic scones with irresistible flavors:
- Bursting with flavor: Blackberries and white chocolate add a delightful combination of tartness and creaminess.
- Elegant glaze: Lavender glaze provides a sophisticated, floral finish.
- Perfect texture: Buttery, tender, and golden brown, these scones strike the ideal balance between flaky and moist.
Ingredient Notes for Blackberry Lavender White Chocolate Scones
For the Scones:
- 2 cups all-purpose flour: Forms the structure of the scones.
- 3 tbsp granulated sugar: Adds just the right amount of sweetness.
- 1 tbsp baking powder: Ensures the scones rise beautifully.
- 1/2 tsp kosher salt: Enhances flavor; reduce to 1/4 tsp if using table salt.
- 1/2 cup cold salted butter, shredded: Keeps the scones tender and flaky. Shredding makes it easy to incorporate.
- 1/2 cup cold cream or buttermilk: Adds moisture and richness. Buttermilk adds a subtle tang.
- 1 large egg, beaten: Helps bind the dough.
- 1 cup fresh or frozen blackberries: Adds bursts of tart, juicy flavor.
- 1/2 cup white chocolate chips: Melts into creamy pockets of sweetness.
For the Lavender Glaze:
- 1/2 cup whole milk: Creates a silky base for the glaze.
- 1 tbsp butter: Adds richness and shine.
- 1 tbsp dried lavender: Provides floral notes to complement the blackberries.
- 1/2 tsp vanilla extract: Enhances the sweetness of the glaze.
- 1 cup powdered sugar: Thickens the glaze and adds sweetness.
Pro Tip: If using frozen blackberries, do not thaw them before folding into the dough to avoid excess moisture.
Kitchen Equipment Needed
- Mixing bowls
- Box grater (for shredding butter)
- Baking sheet lined with parchment paper
- Strainer (for glazing)
- Pastry brush
How to Make Blackberry Lavender White Chocolate Scones
Prepare the Dough
Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the shredded butter and toss gently to coat.
In a separate bowl, mix the buttermilk and beaten egg. Gradually pour this into the dry ingredients, mixing gently until just combined. Fold in the blackberries and white chocolate chips, being careful not to overmix.
Shape the Scones
On a floured surface, pat the dough into a 1-inch thick square. Cut the dough into even squares or triangles. Arrange the pieces on the prepared baking sheet, leaving some space between each. Brush the tops lightly with cream or buttermilk for a golden finish.
Bake the Scones
Bake for 20–22 minutes, or until the tops are golden brown and the edges are firm. Remove from the oven and let the scones cool slightly on the baking sheet.
Make the Lavender Glaze
In a small saucepan, warm the milk and butter over low heat until steaming (do not boil). Add the dried lavender and let it steep for 5 minutes. Strain the mixture into a bowl to remove the lavender buds. Stir in the vanilla extract and powdered sugar, whisking until smooth.
Finish the Scones
Drizzle the lavender glaze over the warm scones. Let the glaze set slightly before serving for a picture-perfect finish.
Serving and Storage Tips
- Serving: Serve warm with a cup of tea or coffee for a cozy treat.
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Freeze unglazed scones for up to 2 months. Reheat and glaze before serving.
Variations and Substitutions
- Berry swap: Replace blackberries with raspberries, blueberries, or a mix for a different flavor profile.
- Chocolate twist: Use dark or milk chocolate chips instead of white chocolate.
- Citrus flair: Add a teaspoon of lemon zest to the dough for a bright citrusy note.
Helpful Notes
- Handle dough gently: Overmixing will make the scones tough. Mix until just combined.
- Keep ingredients cold: Cold butter and cream ensure flaky, tender scones.
- Adjust glaze thickness: Add more powdered sugar for a thicker glaze or more milk for a thinner drizzle.
Tips from Well-Known Chefs
- Mary Berry: “To keep scones light, handle the dough as little as possible. The less you work it, the better.”
- Ina Garten: “Use high-quality vanilla extract and fresh ingredients for the best flavor in baked goods.”
- Paul Hollywood: “Chill your shaped dough briefly before baking for better rise and shape retention.”
Frequently Asked Questions (FAQ)
Q: Can I use dried blackberries?
A: Fresh or frozen is best, but dried blackberries can work if rehydrated in warm water before use.
Q: What’s the best substitute for buttermilk?
A: Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Q: Can I skip the glaze?
A: Yes, but the glaze adds a delightful sweetness and floral aroma that complements the scones beautifully.
Q: How do I prevent the scones from spreading too much?
A: Ensure your butter and cream are cold, and don’t overmix the dough.
Q: Can I use fresh lavender for the glaze?
A: Yes, but use twice the amount of fresh lavender since it’s less concentrated than dried.
In conclusion, these Blackberry Lavender White Chocolate Scones are a delightful blend of flavors and textures that elevate any occasion. Easy to make yet full of elegance, they’re perfect for brunch, tea, or a special indulgence. Happy baking!
