Summertime baking at its best! Flaky citrus flavored scones filled with blackberries, and just a hint of lavender.
These buttery scones are perfectly balanced with flavors of blackberries, lemon and dried lavender.
I dried lavender buds from our herb garden in the dehydrator for about 2 1/2 hours at 100 degrees, until they were brittle. Recipes vary in the amount to use in biscuits and scones from 1/2 teaspoon to a tablespoon. If you love the taste of lavender, you might increase the amount.
Start by whisking the flour, sugar, baking powder, salt, lemon zest and lavender together in a large bowl.
Freezing the butter gives these scones the perfect texture.
Mix the butter into flour mixture with a pastry cutter, 2 forks or your hands until the dough resembles breadcrumbs.
Gently use a spatula to fold in the blackberries, be careful not to overmix.
Gently press the dough into the scone pan or shape (directions in recipe).
Brush the scones with a bit of heavy cream to help them crisp.
If using a scone pan, bake the scones for about 12-15 minutes, if you shaped the scones it will take 20-25 minutes to bake. The should be golden brown on top and cooked in the middle.
Cool scones on cooling rack.
Once the scones are cooled, prepare the lemon glaze. Whisk all the glaze ingredients together in a bowl.
Place glaze in a sandwich sized zip-lock bag and cut a small hole in one corner, gently squeeze to drizzle the glaze over the cooled scones.
You could also use a spoon or a fork to drizzle the glaze. Sprinkle with a bit of decorating sugar and dried lavender, if desired.
Summer treat!!! Beautiful for brunch or entertaining.
Serve and Enjoy!!!
Blackberry Lemon Lavender Scones
Ingredients
Scones
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon culinary lavender
- 1/2 cup heavy cream, plus 2 tablespoons to brush on top
- 1/2 cup frozen unsalted butter
- 1 large egg
- 1 1/2 cups fresh blackberries, halve larger berries
Lemon Glaze
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup sifted powdered sugar
- 2 tablespoons milk
- 2 tablespoons butter, melted
- decorating sugar and lavender, if desired
Instructions
- Preheat the oven to 400°. You can use a scone pan or shape scones on baking tray. Lightly spray scone pan or line a large baking sheet with a silicone mat or parchment paper.
- Whisk all-purpose flour, sugar, baking powder, salt, lemon zest and lavender together in a large bowl.
- Grate frozen butter with a cheese grater, add to the flour mixture.
- Use a pastry blender to blend the mixture until it resembles breadcrumbs.
- Combine the heavy cream and egg and gently mix into the flour mixture.
- Use a spatula to gently fold the blackberries into the dough, be careful not to overmix.
- If using a scone pan, divide the dough evenly and press dough into scone sections. If not using a scone pan, turn the dough onto your silicone mat and shape into a round 8" circle. The dough should be about 1 1/2" thick. Cut the dough into 8 equal sized triangles and gently pull them apart, so that they don't touch.
- Brush the triangles with a little bit of heavy cream or milk to help them crisp up. Can add decorating sugar, if desired.
- Place in the oven and bake 12-15 minutes in the scone pan, 20-25 minutes if shaped on baking sheet. They should be starting to brown on top and be cooked in the middle.
- If a scone pan was used, let set for 10 minutes, then invert to remove scones from pan. Move scones a cooling rack to finish cooling.
Lemon Glaze
- Whisk all ingredients together in a bowl until smooth. Add a little more powdered sugar if too thin, a bit more milk or lemon juice, if too thick.
- Place glaze in a sandwich sized zip-lock bag, cut small hole in corner, and drizzle glaze over cooled scones. You could also use a spoon or fork to drizzle the glaze.
- Sprinkle with a bit of lavender or decorating sugar, if desired.
