If you like food that tastes like flowers then this lavender blackberry scones recipe is for you. Ok, the flower flavor is not super strong, but that’s a good thing because you definitely don’t want your breakfast tasting like soap. This recipe is perfect for bakers who want to try something a little off the beaten path – or like their American pastries with a little Provençal twist.
Let it be known early on that these are American style scones and not the British version. While both are delicious and have their merits, they are quite different so I’m writing this so you don’t get confused. I’ve written a short guide on the difference between American and British scones on my popular blueberry scones recipe if you want to check that out (or make blueberry scones as well.
These blackberry and lavender scones follow the same basic scone recipe I use for almost all of my American style scones. That means if you feel like getting creative it’s quite simple to customize them yourself and create your own version!
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What You’ll Need
This lavender scone recipe is quite easy to follow, so even if you are a novice baker you should have no trouble at all. Even the recommended tools are optional (except an oven, you definitely need that). But if you don’t have a stand mixer that’s okay, you can make scones entirely by hand. You can also use:
- Rolling Pin – This is optional, but it does help even out the scone dough into a uniform flatness.
- Baking Mat – You can use parchment paper but I recommend a silicone baking mat as they are very convenient.
- Bench Scraper – This tool is entirely unnecessary, but I love mine and use it way more than expected. A scraper here can act as a cutter when portioning the scone triangles before baking. You can also do this with a regular knife, but any serious home baker should have a bench scraper anyways.
- Pastry Brush – You can use a pastry brush to spread the cream over the tops of the scones before baking. If you don’t want to use a brush you can use your finger, but a brush gives the appearance of being more sanitary.
How To Make These Lavender Blackberry Scones
Like most scone recipes, the ingredients needed are basic things you likely have on hand. Your flours, butter, milk and leaveners are kitchen staples. The only thing you might have trouble finding is fresh lavender. I actually bought mine at a garden center since fresh lavender wasn’t available at my local grocery store. Just make sure to give it a good rinse before cooking with it.
Ingredients
- 250 grams Flour – All Purpose flour works great in this recipe, so no need to buy anything specific!
- 115 grams Sugar – Regular white sugar works best here
- 1 Egg
- 5 grams Baking Powder
- 125 grams Butter – Cold
- 125 ml Heavy Cream – Plus more for brushing on top of the pre-baked scones.
- 5-6 Lavender Blossoms – Plus extra for garnish should you decorate the scones like in the header photo.
- 100 grams Blackberries – This is about one cup of berries. You can use more or less, although due to the high moisture content of berries you might need to adjust flour (like with all baking, there are limits to the science. Your kitchen’s natural humidity as well as brand and age of flour used can all impact your home baking results even if you follow a recipe to a t. Sometimes you just have to use your best judgement and learn from experience.
- 1/2 tsp Salt
- 200 grams Powdered Sugar
- 1-2 tablespoons Lemon Juice
- Food Coloring – Optional
Lavender Scones Instructions
The first step in lavender scones is to make the lavender infused cream. Pick off a few lavender buds directly from the plant and chop them up finely with a knife.
Mix the chopped lavender together with the cream and sugar and heat it on low heat in a saucepan for about five minutes.
Now take a large mixing bowl. Whisk together the flour, salt, baking powder and sugar. Cut the butter into small cubes and place the flour and butter into the bowl. Use your hands to massage the butter into the flour until you have a sort of crumbly, sandy mixture.
Whisk the infused cream with the egg and pour the mix into the bowl. Use a spatula or your hands to gently mix everything together. You want to avoid overworking the dough so as soon as you have a somewhat homogenous mixture, stop mixing.
You can cut the blackberries in half or quarters as they can be fairly large. It is up to you. They will certainly get smashed up when you mix them with the dough.
Add the blackberries to the scone dough and VERY GENTLY fold them in. Yes, they will burst and get rather mixed up, but not to worry as that’s just how this recipe is. If you need to add extra flour to balance the blackberry juice then do so as needed.
Shape the lavender blackberry scone dough into the thick disk as seen above and use a sharp knife to cut into 8 wedges. American scones are typically cut into wedge shapes but you can make this a square recipe as well.
Place the wedges on a baking tray and brush with a little extra heavy cream. Then place the tray in the refrigerator for 10 minutes to chill. Finally bake in the oven at 200C or 400F for 18-22 minutes, or until the top is golden brown.
Lavender Scones Glaze
This is a very easy scone glaze. Just whisk together the powdered sugar and lemon juice (and food coloring if you are using it) and gently pour over the scones. You may need to adjust the measurements, especially if your food coloring is liquid based, but you’ll know once you reach the right consistency.
I like to garnish this scones with a sliced blackberry and a few petals from the lavender flowers, but you can do whatever you like. These la campagne inspired scones are a little more unique than your standard blueberry or cinnamon, but I think you’ll fall in love with them all the same.
Lavender Blackberry Scones
Ingredients
- 250 grams Flour All Purpose flour works great in this recipe so no need to buy anything specific!
- 115 grams Sugar Regular white sugar works best here
- 1 Egg
- 5 grams Baking Powder
- 125 grams Butter Cold
- 125 ml Heavy Cream Plus more for brushing on top of the pre-baked scones.
- 5-6 Lavender Blossoms finely chopped
- 100 grams Blackberries
- 1/2 tsp Salt
Glaze
- 200 grams Powdered Sugar
- 1-2 tablespoons Lemon Juice
- Food Coloring optional
Instructions
- In a saucepan on low heat add the cream and flowers. Let infuse for 5-10 minutes, but do not allow to boil.
- In a large bowl whisk together the flour, sugar, baking powder, and salt
- Dice the cold butter into tiny cubes and add to the dry mix. Use your fingers to massage the flour into the butter until you have a dry, yet crumbly mix.
- In a small bowl beat together the egg and infused cream and add it to the dry bowl. Use your hands or a spatula to mix everything together until you have a homogenous mix. Add the blackberries and gently mix them in taking care not to break them or squash them.
- Flour a surface and turn the scone mix onto the floured area. Also flour your hands and a rolling pin. Use your hands and the rolling pin to shape the mass into a round disk about a cm (half inch) thick. Then use a knife or a bench scraper to divide the dough into 8 even pieces.
- Move the wedges to a lined baking tray and gently brush with heavy cream. Place the tray in the fridge to chill for 10 minutes.
- Preheat your oven to 200C or 400F and put the tray inside. Bake for 20 minutes or until the top is golden brown.
- Place the baked scones on a rack to cool. When they are cool you can drizzle over the glaze
- Glaze Instructions
- In a bowl whisk together the sugar and lemon juice and food coloring if you are using it. Start adding the liquid a little at a time so you don't overdo it.
