Spring is here! When the weather begins to warm up I am ready to transition from soups and comfort foods to cooking and baking with fresh fruits and vegetables. These scones are springy and sweet – and so simple to make and delicious to eat!

You can use fresh or frozen raspberries. (The original recipe below, used strawberries. I was just a couple of tablespoons short of raspberries, so I put a few strawberries in too.) The lemon and raspberry flavors create sweet and tart flavorful scones and the poppy seeds add a slight crunch.

Start by whisking the dry ingredients and the liquid ingredients together.

Grate frozen butter into the flour mixture, using a box grater.

Combine the flour mixture and butter with a pastry cutter, two forks or your fingers.

Add the liquid ingredients and raspberries and gently mix together until everything is just moistened. Do not overmix.

You can shape the dough into a disk and cut into wedges or use a scone pan. Brush the scones with cream and sprinkle with coarse sugar and poppy seeds, if desired. The coarse sugar gives these scones a crisp sparkly crust and a sweet crunch. (I think next time, I will leave the poppy seeds off of the top, and just top with the coarse sugar.) Bake at 400 degrees for about 22-25 minutes. Cool for just a few minutes before icing.

While the scones are baking you can get the icing ingredients ready. Mix it up when you take the scones out of the oven.

Fresh from the oven, drizzle the lemon icing on the warm scones. That allows it to soak into the scones – mouthwatering!

Yum! Crunchy golden brown on the outside, tender and moist on the inside – bursting with sweet raspberry and tangy lemon flavors.

You can top with even more poppy seeds if you are a big poppy seed fan.

If you put a second layer of lemon icing on the scones, I believe it would now be called a dessert! Enjoy and Happy Spring!

This is another amazing recipe from Sally’s Baking Addiction Blog. For the recipe and full instructions, click on the link below:

https://sallysbakingaddiction.com/strawberry-lemon-poppy-seed-scones/

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!!!

Print Recipe

Blackberry Lemon Lavender Scones

A taste of summer! Berry-filled flaky scones flavored with lemon zest and a bit of lavender.

Prep Time15 minutes mins

Cook Time15 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Blackberries, Lavender, Lemon

Servings: 8 scones

Author: Mary Beth

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.

Notes

This recipe was adapted from the Home Cook’s Kitchen recipe for Lavender Blackberry Scones.

Love muffins – and these are a favorite! What’s not to love when you combine lemon and raspberry flavors into a muffin? Recipe below:

Print Recipe

Raspberry Lemon Muffins

We have been making these muffins for years – perfect addition to any breakfast or brunch. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Muffins

Servings: 12 Muffins

Author: Mary Beth

Ingredients

• 1/2 cup low-fat lemon or vanilla yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon freshly grated lemon zest
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup frozen whole raspberries (not in syrup)
• 2 tablespoons sanding sugar

Instructions

• Heat oven to 400 degrees.  Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.

  In small bowl, combine yogurt, oil, lemon juice and egg whites.  Blend well, set aside.

  In medium bowl combine 3/4 cup sugar and lemon zest.  Rub the sugar and lemon zest together with your fingers until fragrant.  Add flour, baking powder, and salt.  Mix well.  Stir  in frozen raspberries.

  Add  yogurt mixture to flour mixture; stir just until dry ingredients are moistened.  Spoon batter evenly into prepared muffin cups.  Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).

  Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick  comes out clean when inserted.  Immediately remove from muffin pan.  Serve warm.

  Can substitute blueberries for raspberries.