Blackberry Lavender Scones
These delightful scones are a great way to make use of the last of the season blackberries or use up any berries you have in your freezer.
Blackberry Lavender Scones
2 1/2 cups all-purpose flour (296 g)
1/3 cup granulated sugar
1 3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp lavender blossoms, divided
4 1/2 oz cold, unsalted butter (130 g) cut into cubes
3 fl. oz. heavy cream
3 fl. oz. buttermilk
3/4 cup frozen berries (*frozen berries are easier to work with in scones)
For the lavender glaze:
2 cups of powdered sugar
2 tablespoons milk
1 tablespoon of dried lavender
purple food color
Additional lavender blossoms for decorating
Make the Scones:
Preheat the oven to 350°F.
Combine the heavy cream, buttermilk and rose water in a small bowl. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt and half of the lavender blossoms in a bowl. Add the flour mixture to the bowl of a mixer fitted with the paddle attachment. Add the cold cubed butter and mix on the lowest speed for two minutes, increasing the speed slightly until the butter is absorbed into the flour with only tiny pebbles remaining.
Slowly add the cream and buttermilk mixture using a spatula to brush the dry flour into the center of the bowl on the lowest mixer setting. Mix until most of the flour has been absorbed and the dough starts to hold together. Carefully incorporate the berries into the dough, trying not to break them apart.
Empty the dough out onto the counter and shape into an 8 inch round approximately 1” high. Using a bench scraper or a table knife, cut the dough into 8 pieces. Place the scones on a plate in the refrigerator for at least an hour. Remove from the refrigerator and allow the dough to sit on the counter for 30–60 minutes until it completely returns to room temperature (this process helps the scones keep their shape).
Place the scones on a sheet tray lined with parchment paper. Brush with the egg wash and bake in the oven for 18–24 minutes, keeping an eye on the scones near the end of the baking time to make sure they don’t over-bake. Remove from the oven and cool on a rack while preparing the glaze.
Make the lavender glaze:
Sift the powdered sugar into a bowl. Put the milk in a bowl with the remaining lavender blossoms and microwave for 30 seconds on high until the milk is hot. Let the milk and lavender steep for 10 minutes. Strain into the powdered sugar a teaspoon at a time. Add more milk as necessary to achieve a proper consistency for drizzling. Add a drop or two of purple food color. Drizzle over the scones and top with some additional lavender blossoms. Enjoy!
Recipe & photos by @kathleenphipps