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Blackberry Lavender White Chocolate Scones.

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Scones just never really excited me, but then the potential post title, “blackberry lavender white chocolate scones” popped into my head and I was sold. It just sounded so good! Plus, I felt like these scones were just meant to be, seeing as I had two pints of blackberries simply sitting in my fridge waiting to be baked.


The combo of sweet blackberries to flora lavender really, really works. They don’t overpower each other, but instead compliment each other tastefullly. It’s a magical thing.

Soo, you can serve these at brunch, bake them as an afternoon snack, or ooh… maybe even add them as a lunch box treat for back to school or a work lunch? Yes, do that too! I highly recommend eating these warm, right out of the oven. They are bestest that way, but they are still delish once cooled, or even the next day!

BLACKBERRY LAVENDER WHITE CHOCOLATE SCONES RECIPE
I wasn't really expecting to love them as much as I do, but man, I do LOVE them!


INGREDIENTS
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 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
LAVENDER GLAZE
  • 1/3 cup milk
  • 2 tablespoons butter
  • 1 tablespoon dried lavender use 2 teaspoons for a less intense flavor
  • 1 cup powdered sugar
INSTRUCTIONS
  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. In a mixing bowl, combine the flour sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blackberries and white chocolate chips.
  3. Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.
  4. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lavender glaze (see below). Serve warm with butter.

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