These Blackberry Lavender White Chocolate Scones are the perfect balance of sweet and floral, with juicy blackberries, creamy white chocolate chips, and a delicate lavender glaze. Perfect for breakfast, brunch, or afternoon tea, these scones will add a touch of elegance and flavor to any occasion!
Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold salted butter, shredded or cubed
- 1/2 cup cold cream or buttermilk (plus more for brushing)
- 1 large egg, beaten
- 1 cup fresh or frozen blackberries
- 1/2 cup white chocolate chips
For the Lavender Glaze:
- 1/2 cup whole milk
- 1 tbsp butter
- 1 tbsp dried lavender
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Scone Dough:
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt.
- Add Butter: Shred or cube 1/2 cup cold salted butter, and toss it into the dry ingredients until the mixture resembles coarse crumbs.
3. Combine Wet Ingredients:
- Add Buttermilk and Egg: In a small bowl, whisk together 1/2 cup cold cream or buttermilk and 1 beaten egg. Pour the mixture into the dry ingredients, and gently stir until just combined.
4. Add Mix-Ins:
- Fold in Blackberries and White Chocolate Chips: Gently fold 1 cup of fresh or frozen blackberries and 1/2 cup white chocolate chips into the dough, being careful not to overmix or crush the blackberries.
5. Shape the Dough:
- Shape the Dough: Lightly flour a surface, and pat the dough into a 1-inch thick square. Cut the dough into squares, or for a more traditional shape, cut it into triangles or wedges.
- Place on Baking Sheet: Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Brush with Cream: Lightly brush the tops of the scones with cream to give them a golden, shiny finish.
6. Bake the Scones:
- Bake: Bake the scones in the preheated oven for 20-22 minutes, or until they are golden brown and cooked through.
- Cool Slightly: Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack while you prepare the glaze.
7. Make the Lavender Glaze:
- Steep the Lavender: In a small saucepan, heat 1/2 cup whole milk and 1 tablespoon butter over medium heat until warm but not boiling. Remove from heat and stir in 1 tablespoon dried lavender. Let the lavender steep for 5 minutes.
- Strain the Lavender: Strain the lavender out of the milk mixture and discard the lavender pieces.
- Add Vanilla and Powdered Sugar: Stir in 1/2 teaspoon vanilla extract and whisk in 1 cup powdered sugar until smooth.
8. Glaze the Scones:
- Drizzle the Glaze: Drizzle the lavender glaze over the warm scones. You can add as much or as little as you like depending on your sweetness preference.
Serving and Storage:
- Serving: These scones are best enjoyed fresh and slightly warm, with the lavender glaze freshly drizzled. Pair them with a cup of tea or coffee for the ultimate indulgence.
- Storage: Store any leftover scones in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days, reheating slightly before serving.
- Freezing: Freeze unbaked scone dough for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Helpful Notes:
- Cold Butter: Make sure the butter is very cold when you incorporate it into the flour. This helps create flaky layers in the scones.
- Blackberries: If using frozen blackberries, don’t thaw them before adding them to the dough to prevent them from bleeding too much into the dough.
- Lavender Flavor: For a milder lavender flavor, steep the lavender for less time or use a smaller amount.
Tips from Well-Known Chefs:
- Perfect Scone Texture: Pastry Chef Claire Saffitz suggests handling the dough as little as possible to avoid tough scones. Mix gently and avoid overworking the dough.
- Flavor Balance: Chef Ina Garten recommends using lavender sparingly in baking, as it can easily overpower other flavors. Balance it with the sweetness of the glaze and the tartness of the blackberries.
Frequently Asked Questions:
1. Can I use dried blackberries instead of fresh or frozen?
Yes, but dried blackberries won’t provide the same burst of juiciness. If you use dried, you can soak them in water or juice to plump them up before folding into the dough.
2. Can I use milk chocolate chips instead of white chocolate?
Definitely! Milk or dark chocolate chips can be used if you prefer, though white chocolate complements the lavender and blackberries best.
3. Can I skip the lavender in the glaze?
Yes, if you’re not a fan of lavender or can’t find it, you can simply omit it and still have a delicious vanilla glaze for the scones.
4. Can I make these scones gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour, and they should turn out beautifully.
5. How do I keep the scones from spreading too much?
Make sure your butter and cream are cold when mixing the dough, and try not to handle the dough too much before baking.
These Blackberry Lavender White Chocolate Scones offer a perfect mix of delicate floral notes, rich white chocolate, and the tartness of fresh blackberries. They’re sure to impress at your next brunch or teatime!
