Blackberry Scones with Lavender Frosting
These scones were a real treat. I usually make plain scones, and frankly…i rarely make any type of sweets lately, but sometimes you just have to do it.
- Category: Breakfast, Brunch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 8 tablespoons unsalted butter grated on a box grater just like cheese
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh or frozen blackberries
- 1/2–1 cup white chocolate chips
- 1/3 cup milk
- 2 tablespoons butter
- 1 tablespoon dried lavender use 2 teaspoons for a less intense flavor
- OR 2 drops lavender extract
- 1 cup powdered sugar
- PREHEAT your oven to 400 degrees. Using two full size baking sheets, line both with parchment paper.
- COMBINE flour, sugar, salt, and baking powder into a mixing bowl with a wire whisk. Add your shredded butter and toss about to coat the butter so it distributes evenly within the mixture.
- COMBINE the egg, buttermilk and vanilla, using your whisk, mix these ingredients together well, then add to your flour mixture, folding in with a spatula, mix until just well combined.
- FOLD IN the blackberries and white chocolate chops.
- USING more parchment on a flat surface, sprinkle some additional flour and turn out your dough, and using your hands, pat into a circle about 1 inch thick.
- CUT your dough into pie shaped wedges and separate so the sides brown as they bake. Brush each pie piece with buttermilk.
- BAKE until browned, approximately 18 minutes. Remove from the oven when done and allow to cool slightly, then using a spoon, spread the lavender gaze across the top. You can serve with butter if you like, but they really do not need it.
- MEASURE the milk, add the butter to a small saucepan over medium heat. Bring the milk to a scald (small bubbles around the edge of the pan). Turn off the heat and add the lavender, cover saucepan for 5 minutes.
- STIR in the powdered sugar to make a thin glaze, drizzle over the scones.
Recipe adapted from Half Baked Harvest – Blackberry Lavender Scones
I used lavender extract for this recipe, I had some real lavender somewhere, but could not find it. I also cut the dough in half and made two sets of scones and gave one to my neighbor, who actually brought me the blackberries. If I were to make these again, I would use half of the amount called for in the white chocolate chips – they were just way too decadent for me and in my opinion, they really didn’t need all of them.
I was worried the lavender would leave a soapy taste in my mouth, but no worries there, it gave just enough lavender to taste in the back of your throat as you breathed. Strange description, but that’s how I see it.