Can I use frozen blackberries or a different berry?

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!

Can I skip the lavender sugar topping?

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.

Why are my scones dense or flat?

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.

Can I use regular milk or buttermilk?

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 - Whisked Away Kitchen

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

Cook Mode Prevent your screen from going dark

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.