Blackberry Lavender Scones

I stumbled onto this recipe last summer when our farmers market had mountains of blackberries and I was tired of making jam. The combination of buttery pastry, juicy berries, and that subtle lavender note creates something that's way beyond your average coffee shop scone. These have a tender, almost biscuit-like interior with slightly crisp edges and beautiful purple swirls from the berries breaking down a bit during mixing. They've become my signature contribution to brunches and morning gatherings.

Breakfast Beauty

• They hit that perfect balance of not-too-sweet that works for breakfast
• The lavender adds this subtle floral flavor that makes people say "what is that?"
• Each bite has buttery pastry with pockets of jammy blackberries
• They look fancy but come together in about 15 minutes of hands-on time

My friend Rachel, who swears she "hates scones" because they're always too dry, ate two of these in one sitting and then texted me for the recipe that afternoon. Now she makes them for her book club and says they've become her claim to fame among her friends.

Critical Ingredients

• Cold butter is absolutely non-negotiable for creating those flaky layers. I sometimes grate frozen butter directly into the flour for the best texture.
• Fresh blackberries create bursts of jammy goodness throughout. Frozen works in winter, but fresh berries definitely make a superior scone.
• Culinary lavender adds that special something that elevates these from good to memorable. Don't overdo it though - my first batch tasted like my grandmother's soap!
• Heavy cream provides richness that keeps these scones moist. I tried using milk once when I was out of cream and they were nowhere near as good.
• Turbinado sugar on top gives this amazing crunch and sparkle that makes them look professional. Worth buying just for this recipe.

The first time I made these, I wasn't sure about the lavender-blackberry combination, but they complement each other perfectly. The floral notes enhance the berry flavor without overwhelming it. Just make sure you're using culinary lavender, not the stuff meant for sachets or potpourri!

Pin it

Step-by-Step Instructions

Oven Prep

Get your oven going at 400°F and line a baking sheet with parchment paper. The parchment isn't just for easy cleanup - it prevents the bottoms from over-browning. My old oven runs hot so I actually set it to 390°F to compensate.

Dry Mix

Whisk the flour, sugar, baking powder, salt, and lavender together in a large bowl. I rub the lavender between my fingers as I add it to release more flavor. This mixture should be really well combined so you don't get any baking powder bombs in your finished scones.

Butter Work

Add the cold butter cubes and cut them in until you have a mixture that looks like coarse crumbs with some pea-sized pieces remaining. I use a pastry cutter, but two knives work fine too. Work quickly so the butter stays cold - those little pieces are what create the flaky layers as they melt in the oven.

Wet Team

In a separate bowl, whisk together cream, egg, and vanilla. Pour this into your flour-butter mixture and stir just until it starts to come together. The dough will look pretty shaggy at this point, with dry bits at the bottom of the bowl. Resist the urge to overwork it or add more liquid!

Berry Addition

Gently fold in those beautiful blackberries with as few strokes as possible. Some will break and streak the dough purple - that's totally fine and makes for a pretty finished product. The moisture from the berries will help bring together any remaining dry flour.

Shaping Time

Turn this messy dough onto a lightly floured surface and gently pat it into a circle about an inch thick. Don't get hung up on making it perfect - rustic is better here. If the dough sticks to your hands, dust them with flour rather than working more flour into the dough.

Clean Cuts

Use a sharp knife to cut the circle into 8 wedges like you're cutting a pizza. Press straight down rather than sawing for the cleanest edges. If your knife sticks, just dust it with a bit of flour between cuts.

Baking Setup

Transfer the wedges to your prepared baking sheet, leaving some space between them. They don't spread a ton, but they do need a little room. I use a thin spatula to move them so they keep their shape.

Final Touch

Brush the tops with a little extra cream (which helps them brown beautifully) and sprinkle generously with that crunchy turbinado sugar. Don't skip this step - it adds both texture and a beautiful sparkle.

Perfect Timing

Bake for 18-20 minutes until the edges are golden brown. In my oven, 19 minutes is consistently perfect. You'll know they're done when your kitchen smells amazing and the tops feel set when lightly touched. Let them cool for about 5 minutes on the pan before moving to a rack.

Quick Tips

• If your kitchen is warm, chill the cut scones for 15 minutes before baking
• Handle the dough as little as possible - overworking it makes tough scones
• These are best eaten the same day they're baked, preferably while still a bit warm

The first batch I made looked pretty messy because I tried to make the dough too smooth and perfect. Now I embrace the rustic look and handle it much less, which ironically makes them look and taste better. Sometimes less effort yields better results!

Serving Style

These scones shine brightest when served slightly warm from the oven. For tea time, I serve them with clotted cream and additional blackberry jam on the side. For brunch gatherings, I arrange them on a wooden board with fresh berries and sprigs of lavender as garnish. They're perfect with coffee, but a good Earl Grey tea really complements the lavender notes beautifully.

Flavor Twists

Try using raspberries instead of blackberries for a different but equally delicious variation. Lemon zest makes a wonderful addition to the dry ingredients - about a tablespoon brightens everything up. In winter when fresh berries are expensive, I sometimes make these with dried cranberries rehydrated in a little orange juice, which creates a completely different but still delicious scone.

Storage Smarts

These scones are definitely best the day they're made, but can be stored in an airtight container for one more day. To refresh them, warm in a 300°F oven for about 5 minutes. For make-ahead convenience, freeze the unbaked cut scones, then bake directly from frozen, adding just 3-4 minutes to the baking time. This way you can have fresh-baked scones without the morning mess.

Pin it

Baking Wisdom

• For the flakiest texture, make sure everything stays cold throughout the process
• The dough should look a bit dry and shaggy - wet dough makes dense scones
• If blackberries are very large, cut them in half before folding into the dough

I've made these blackberry lavender scones for countless weekend brunches and morning gatherings. There's something so satisfying about pulling a tray of these purple-streaked beauties from the oven and watching people's faces as they take that first bite. The combination of buttery pastry, juicy berries, and subtle lavender creates something that feels special enough for company but simple enough for a lazy Sunday morning at home.

Frequently Asked Questions

→ Where can I find culinary lavender?

Culinary lavender can be found at specialty food stores, farmers markets, well-stocked grocery stores (often in the spice section), or online. Make sure to purchase food-grade lavender specifically labeled for culinary use, as decorative or craft lavender may be treated with chemicals not suitable for consumption.

→ Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries without thawing them first. The frozen berries will bleed less into the dough if kept frozen until the last minute. You may need to increase the baking time by 2-3 minutes since the frozen berries will lower the dough temperature.

→ Why is it important to use cold butter?

Cold butter is crucial for creating flaky, tender scones. When the cold butter melts in the hot oven, it creates steam pockets that help the scones rise and develop their characteristic flaky layers. If the butter is too warm, it will incorporate too thoroughly into the dough, resulting in dense, flat scones.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to the point of shaping and cutting, then freeze the unbaked scones on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding about 3-5 minutes to the baking time.

→ How do I prevent my blackberries from bleeding too much color into the dough?

To minimize bleeding, handle the dough as little as possible after adding the berries. You can also toss the berries with a little flour before folding them in, which helps absorb some of the juice. Using firmer blackberries rather than very ripe ones can also help reduce bleeding.

→ What can I serve with these scones?

These scones pair beautifully with clotted cream, honey butter, or blackberry jam. For drinks, try serving them with Earl Grey tea, lavender tea, or even a glass of champagne for a special brunch. The floral notes in the scones complement these accompaniments perfectly.