These blackberry lavender scones smell like spring. The lavender gives a light floral note. The blackberries add sweet-tart bursts and deep purple swirls. The scones come out flaky and golden with a tender crumb. If you like fruit-forward bakery treats, try the similar flavor pairing in our Blackberry Pistachio Dream Bars for another easy dessert idea.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 scone):
- Calories per serving: 305 kcal
- Protein: 4 g
- Carbohydrates: 31 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 330 mg
Why Make This Blackberry Lavender Scones
These scones are quick to mix and bake. They pair a classic buttery scone texture with delicate lavender and juicy blackberries. The lavender lifts the aroma. The blackberries add color and a bright, tart flavor. They make a special breakfast or a lovely treat for tea. The recipe uses simple pantry ingredients and comes together in under 40 minutes.
How to Make Blackberry Lavender Scones
You will cut cold butter into the flour to get flaky layers. Mix wet and dry ingredients just until they combine. Gently fold in blackberries so they do not burst. Shape the dough, cut into wedges, and bake until golden. Cool briefly, then serve warm for the best texture and aroma.
Ingredients:
2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, cold and cubed, 1/2 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon dried lavender, 1 cup fresh blackberries
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Chill the cubed butter until very cold. Rinse and gently pat dry the blackberries so they are not watery. Set out a floured surface for shaping.
Step 2: Mixing
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or two forks until the mix looks like coarse crumbs with pea-sized bits of butter. In a separate small bowl, whisk together the heavy cream, egg, and vanilla until smooth.
Step 3: Combining and Folding
Add the cream mixture to the dry ingredients and stir with a wooden spoon until just combined. Gently fold in the dried lavender and the blackberries. Work carefully so the berries keep their shape and the dough does not become too wet.
Step 4: Shaping and Baking
Turn the dough out onto a floured surface and knead lightly 3–4 times to bring it together. Pat the dough into a circle about 1 inch thick and cut into 8 wedges or use a round cutter for rounds. Place the scones on the prepared baking sheet, leaving space between them. Bake for 15–20 minutes or until golden on top. Let cool slightly on the baking sheet for 5 minutes before transferring to a rack.
How to Serve Blackberry Lavender Scones
Serve warm with butter or clotted cream and a spoonful of jam. They go well with tea, coffee, or a light sparkling wine. For a brunch spread, plate with fresh berries and lemon curd. The aroma of lavender becomes more pronounced as the scones cool, so serve within an hour for the most floral scent.
How to Store Blackberry Lavender Scones
- At room temperature: Store in an airtight container for up to 2 days. Rewarm in a 300°F (150°C) oven for 5–8 minutes to refresh.
- In the refrigerator: Keep in an airtight container for up to 4 days. Reheat before serving.
- Freezing: Wrap each scone tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature and reheat in a warm oven for 8–10 minutes.
Expert Tips for Perfect Blackberry Lavender Scones
- Keep butter cold. Cold butter creates flaky layers as the fat melts in the oven.
- Use fresh blackberries that are firm. Overripe berries will bleed and make the dough soggy.
- Crush dried lavender slightly in your palm to release the oils, but use sparingly. Lavender can turn bitter if overused.
- Do not overmix. Stir until the dough just comes together to keep scones tender.
- Chill the shaped scones for 10 minutes before baking if your kitchen is warm; this helps them hold shape.
- For an easy glaze, whisk powdered sugar with a little milk and lemon zest and drizzle over cooled scones.
Delicious Variations
- Lemon-Lavender: Add 1 teaspoon lemon zest to the dough and swap blackberries for blueberries.
- Almond-Blackberry: Replace vanilla with almond extract and sprinkle sliced almonds on top before baking.
- Honey Glaze: Brush warm scones with honey mixed with a splash of hot water for a glossy finish.
- Vegan: Use plant-based butter and a flax "egg" (1 tbsp ground flax + 3 tbsp water) and a non-dairy cream to adapt the recipe.
- Savory Twist: Omit sugar and lavender. Add 1/2 cup grated cheddar and 1 tablespoon chopped chives for a savory scone.
Frequently Asked Questions
-
Can I use frozen blackberries?
Yes. Use frozen blackberries straight from the freezer and fold them in without thawing to limit bleeding. You may need to bake a minute or two longer. -
Can I substitute milk for heavy cream?
You can use whole milk or half-and-half, but the texture will be a bit less rich. If using milk, consider adding a tablespoon of melted butter to compensate. -
How do I prevent the blackberries from turning the dough purple?
Handle berries gently and fold them in last. Tossing berries lightly in a tablespoon of flour before adding can reduce bleeding. -
Can I use fresh lavender instead of dried?
Yes, use about 1 tablespoon of finely chopped fresh culinary lavender, but reduce slightly to avoid overpowering the scones. Make sure it is food-grade. -
What if my scones spread too much when baking?
The dough was likely too wet or the butter too soft. Chill the dough for 10–15 minutes before cutting and bake on a preheated baking sheet. -
How do I make smaller or larger scones?
Adjust baking time: smaller scones need less time (10–12 minutes); larger ones need more (20–25 minutes). Watch for a golden top.
Conclusion
These blackberry lavender scones are bright, floral, and comforting. They bake up tender, golden, and full of fruity pockets. They work for a quick breakfast, a special tea, or a weekend treat. Try the tips and variations to make them your own. Enjoy the warm, buttery bites and the soft perfume of lavender—happy baking!
Print
Blackberry Lavender Scones
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Flaky and golden scones infused with delicate lavender and sweet-tart blackberries, perfect for breakfast or tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Chill the cubed butter until very cold. Rinse and gently pat dry the blackberries.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter until the mix resembles coarse crumbs.
- Add the heavy cream, egg, and vanilla to the dry ingredients and stir until just combined. Gently fold in the lavender and blackberries.
- Knead the dough lightly on a floured surface, shape into a circle, and cut into 8 wedges. Bake for 15–20 minutes until golden. Let cool slightly before serving.
Notes
Serve warm with butter, clotted cream, or jam. Store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 305
- Sugar: 7g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
