Blackberry Lavender Scones (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 tbsp baking powder
04 -
1/2 tsp salt
05 -
1 tbsp dried culinary lavender
06 -
1/2 cup cold unsalted butter, cubed
07 -
1/2 cup heavy cream, plus extra for brushing
08 -
1 large egg
09 -
1 tsp vanilla extract
10 -
1 cup fresh blackberries
11 -
1 tbsp turbinado sugar, for topping
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and dried culinary lavender.
03 -
Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 -
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
05 -
Pour the cream mixture into the flour mixture and stir with a fork just until the dough starts to come together. Do not overmix.
06 -
Gently fold in the fresh blackberries, being careful not to crush them or overmix the dough.
07 -
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a circle about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
08 -
Transfer the scones to the prepared baking sheet, placing them about 2 inches apart. Brush the tops lightly with a little extra heavy cream and sprinkle with turbinado sugar.
09 -
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10 -
Allow the scones to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool slightly before serving. These scones are best enjoyed while still warm.
# Notes:
01 -
For the best texture, make sure your butter is very cold. You can even freeze it for 15 minutes before using.
02 -
If fresh blackberries aren't available, frozen blackberries can be used. Do not thaw them first, and handle the dough minimally to prevent the berries from bleeding too much color.
03 -
Be careful not to overmix the dough, which can make the scones tough rather than tender and flaky.
04 -
Scones are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days. Reheat briefly in a 300°F oven for 5-10 minutes before serving.