Blackberry Lavender Scones
Tender, sweet Blackberry Lavender Scones are a bakery-style treat you can easily make at home!
Juicy blackberries and floral lavender are balanced with a touch of lemon zest, giving these buttery scones a bright sweetness. With crisp edges and a soft, flaky center, they’re perfect for brunch, afternoon tea, or a cozy morning treat.
Key ingredients
- Lavender: Use dried culinary lavender buds for this recipe. For a complete list of tips on sourcing lavender, check out my Guide to Cooking with Lavender!
- Blackberries: Use fresh blackberries for this recipe. Frozen blackberries release too much liquid which can create soggy scones.
- Lemon zest: Lemon zest balances lavender’s floral flavor perfectly. Pro tip: Use the lemon juice to make a quick glaze (powdered sugar + lemon juice) for added sweetness!
- Butter: Frozen butter grated on a box grater creates perfect flaky layers. Work quickly so it stays cold until baking.
- Heavy cream: Keep your heavy cream refrigerated until you’re ready to add it to the scones.
- Flour: Measure your flour using a kitchen scale for best results. If using cups, use the spoon-and-level method detailed in the notes section. Scooping your cup into a bag of flour will result in too much flour, which means dense scones.
- Baking powder: Aluminum-free baking powder ensures no metallic aftertaste. Check it’s fresh—expired baking powder won’t give the right lift.
Step by step photos
Step 1: Use your fingertips to rub the lemon zest and lavender into the sugar.
Step 2: Combine the sugar mixture, flour, baking powder and salt in a large bowl.
Step 3: Grate the frozen butter and add to the flour mixture. Use a pastry cutter or your hands to work into the flour until it resembles coarse crumbs.
Step 4: Whisk together the heavy cream, egg and vanilla.
Step 5: Pour the wet ingredients and blackberries into the dry ingredients. Mix until a shaggy dough forms.
Step 6: Form into an 8-inch (20 cm) disc on a lightly floured surface and cut into 8 wedges. Transfer to a parchment-lined pan and freeze for 20 minutes before baking.
Storage and freezing
Store cooled lavender scones in an airtight container at room temperature for up to 2 days. The scones can also be stored in the refrigerator for up to 5 days. If storing in the refrigerator, I recommend reheating them in the microwave for 20-30 seconds before enjoying.
Lavender scones can also be frozen for up to 3 months. Thaw in the refrigerator overnight or on your countertop for several hours. Then warm in the microwave for 30 seconds.
FAQs
I don’t recommend frozen blackberries, as they will release too much liquid and alter the texture of the scones. But you can substitute fresh raspberries or blackberries!
Definitely! These scones are delicious on their own. They’re also great served with a pat of butter, clotted cream or even a lemon glaze.
Scone ingredients need to be kept cold until they’re in the oven. The frozen butter creates pockets of steam that in turn create those flaky layers. If your butter ever starts melting, pop the scone mixture in the freezer for 15 minutes before continuing.
Buttermilk is a great alternative to heavy whipping cream! Regular milk will technically work, but your scones won’t be as rich and tender.
Blackberry Lavender Scones Recipe
- Total Time: 57 minutes
- Yield: 8
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Global
Description
These buttery, flaky Lavender Scones are studded with fresh blackberries and a hint of lemon!
Ingredients
Lavender Scones
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons dried culinary lavender
- 1 tablespoon lemon zest (about 1 lemon)
- 2 cups (260 grams) all-purpose flour, spooned & leveled*
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, frozen
- 1/2 cup (120 ml) heavy whipping cream or buttermilk, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz (170 grams) fresh blackberries
Lavender Sugar (optional)
- 1/3 cup (65 grams) granulated sugar
- 1/2 teaspoon dried culinary lavender
Instructions
- In a large bowl, rub together the sugar, dried lavender, and lemon zest with your fingers until fragrant. This releases the oils and enhances the floral and citrus flavors.
- Add the flour, baking powder, and salt to the sugar mixture. Whisk to combine.
- Grate the frozen butter on the large holes of a box grater. Toss gently to coat the butter shreds in flour—this creates flaky layers as the scones bake.
- In a separate bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla. Pour into the dry ingredients. Add the blackberries and fold just until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and pat into an 8-inch (20 cm) disc. Cut into 8 wedges, then place them on a parchment-lined baking sheet. Chill in the freezer for 20 minutes.
- Meanwhile, preheat the oven to 400°F (200°C). Brush the scones with a little extra cream. Bake for 22–25 minutes, or until golden brown. Allow to cool for several minutes before enjoying.
- Optional: Make the lavender sugar. Measure out 1/3 cup (65 grams) granulated sugar. Transfer approximately 1 tablespoon to a spice grinder. Add the lavender and pulse until the lavender is finely ground. Mix with the remaining sugar. Sprinkle the sugar onto the scones as soon as they come out of the oven.
Notes
Measuring Flour: For the most accurate results, I highly recommend using a kitchen scale to measure your flour. If you prefer to measure by volume, use the spoon-and-level method: lightly spoon the flour into your measuring cup until it’s heaped, then level it off by sweeping the back of a knife across the top. This helps prevent packing in too much flour, which can lead to dry or dense results.
Storage: Leftover scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
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