Indulge in the delightful combination of fresh blackberries, creamy white chocolate, and fragrant lavender with these Blackberry Lavender White Chocolate Scones. Perfect for a weekend brunch or a special treat, these scones are both elegant and delicious. The lavender glaze adds a unique floral touch that perfectly complements the sweet and tart flavors of the scones.
Ingredients
Scones:
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold salted butter, shredded
- 1/2 cup cold cream or buttermilk, plus more for brushing
- 1 large egg, beaten
- 1 cup fresh or frozen blackberries
- 1/2 cup white chocolate chips
Lavender Glaze:
- 1/2 cup whole milk
- 1 tbsp butter
- 1 tbsp dried lavender
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Directions
- Preheat and Prep:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients:
- In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tbsp of granulated sugar, 1 tbsp of baking powder, and 1/2 tsp of kosher salt.
- Incorporate Butter:
- Add the shredded cold salted butter to the dry ingredients. Toss to combine, ensuring the butter is evenly distributed.
- Add Wet Ingredients:
- Pour in 1/2 cup of cold cream or buttermilk and the beaten egg. Mix gently until just combined.
- Fold in Berries and Chocolate:
- Carefully fold in 1 cup of blackberries and 1/2 cup of white chocolate chips. Be gentle to avoid crushing the berries.
- Shape the Dough:
- On a floured surface, pat the dough into a 1-inch thick square. Cut into squares or triangles and place them on the prepared baking sheet.
- Brush and Bake:
- Brush the tops of the scones with a little additional cream or buttermilk. Bake for 20-22 minutes, or until the scones are golden brown.
- Prepare the Lavender Glaze:
- While the scones are baking, warm 1/2 cup of whole milk and 1 tbsp of butter in a small saucepan over low heat. Add 1 tbsp of dried lavender and steep for 5 minutes. Strain the lavender out, then stir in 1/2 tsp of vanilla extract and 1 cup of powdered sugar until smooth.
- Glaze the Scones:
- Once the scones are out of the oven and slightly cooled, drizzle the lavender glaze over the top. Serve warm.
FAQ
Q1: Can I use frozen blackberries? Yes, you can use frozen blackberries. Just make sure to thaw and drain them before adding to the dough.
Q2: Can I substitute the white chocolate chips? Certainly! You can use dark or milk chocolate chips, or even leave them out if you prefer.
Q3: What if I don’t have dried lavender? You can skip the lavender in the glaze, or use a small amount of culinary lavender extract instead.
Q4: Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it overnight. Bake the scones fresh in the morning.
Q5: How should I store leftovers? Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Q6: Can I use a different type of milk for the glaze? Yes, any milk or milk substitute can be used for the glaze.
Chef’s Advice
For the best texture, ensure your butter is very cold before incorporating it into the dry ingredients. This creates those lovely flaky layers in your scones. When folding in the blackberries, be gentle to avoid smashing them too much, which can make the dough too wet. Enjoy these scones fresh out of the oven for the best flavor and texture.