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–+ servings

Blackberry Lavender Scones

5 from 5 votes
Light, tender, and flaky blackberry lavender scones topped with a naturally colored blackberry lavender glaze!
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Prep Time25 minutes
Cook Time20 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 scones
Calories370 kcal

Ingredients 

Macerated Beries

  • 120 g fresh blackberries halved (1 c.)
  • 2 tbsp. granulated sugar

Blackberry Lavender Scones

  • 1 egg
  • 95 g sour cream (⅓ c. + 1 tbsp.)
  • 1 tsp. lavender extract
  • 240 g all purpose flour (2 c.)
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 35 g light brown sugar (3 tbsp.)
  • 113 g unsalted butter cold, cubed (½ c.)

Blackberry Glaze

  • 180 g powdered sugar (1 ½ c.)
  • ¼ tsp. lavender extract
  • 2 tbsp. milk
  • macerated blackberry juice

Instructions 

Macerated Berries

  • Prep your berries ~30 minutes before starting the recipe. Rinse the blackberries then slice them all in half lengthwise. Toss them with the sugar, then leave them to sit until you're ready to use them.

Blackberry Lavender Scones

  • In a small bowl, whisk together the egg, sour cream, and lavender extract. Set the mixture in the fridge.
  • In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cube up your cold butter stick and add it into the dry ingredients.
  • Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
  • Make a well in the center of the ingredients, then pour in the sour cream/egg mixture. Lightly mix the ingredients together, then prep your berries.
  • Place a fine mesh sieve over a bowl, and pour the blackberries into the sieve. Lightly press on the blackberries (but do not mash them), to get most of the macerated berry juice off of them. Save the juice for the glaze.
  • Add in the blackberries. Use your hands to lightly knead the scone dough together until it comes together.
  • Form the dough into a circle that is 6" in diameter. Cover the dough and let it rest in the freezer for at least 30 minutes, up to overnight.
  • Preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Slice the scones into 8 equally sized triangles. Evenly space them apart on the lined baking sheet.
  • If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 20-25 minutes, or until the scones are golden brown on top.

Blackberry Lavender Glaze

  • In a small mixing bowl, whisk together the powdered sugar, lavender extract, and blackberry juice. Slowly add in milk until the glaze reaches the consisteny you want (I tend to make mine quite thick!, which required ~2 tbsp.)
  • Once the scones have cooled to room temperature, top them with the glaze. Serve and enjoy!

Notes

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Nutrition

Serving: 1sconeCalories: 370kcalCarbohydrates: 56gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 332mgPotassium: 94mgFiber: 2gSugar: 31gVitamin A: 493IUVitamin C: 3mgCalcium: 144mgIron: 2mg