There’s something magical about the combination of blackberries and lavender that transforms ordinary scones into something extraordinary. These Blackberry Lavender Scones bring together the sweet-tart pop of juicy blackberries with the subtle, aromatic notes of culinary lavender for a truly memorable breakfast or teatime treat.
Perfect for weekend brunches or afternoon tea, these scones strike the ideal balance between rustic comfort and elegant sophistication. The purple-hued berries create beautiful pockets of jammy goodness throughout each bite, while the lavender infuses the buttery pastry with a delicate floral essence that elevates these scones to bakery-worthy status.
Why You’ll Love This
- These scones come together in just 45 minutes from start to finish – perfect for impromptu gatherings or weekend breakfasts.
- The combination of blackberries and lavender creates a sophisticated flavor profile that feels special without being complicated.
- They strike the perfect balance between tender interior and slightly crisp exterior that defines a truly great scone.
- You can easily make the dough ahead of time and bake fresh in the morning when guests arrive.
- These scones freeze beautifully, so you can always have a special breakfast ready to go.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp dried culinary lavender
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blackberries
- 1 tbsp turbinado sugar, for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and dried culinary lavender.
- 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.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the cream mixture into the flour mixture and stir with a fork just until the dough starts to come together. Do not overmix.
- Gently fold in the fresh blackberries, being careful not to crush them or overmix the dough.
- 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.
- 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.
- 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.
- 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.
Tips & Variations
- If fresh blackberries aren’t available, frozen blackberries work too – just don’t thaw them first to prevent bleeding into the dough.
- For a stronger lavender flavor, rub the dried lavender between your palms before adding it to the flour to release more of its essential oils.
- Make sure your butter is very cold – you can even freeze it for 15 minutes before cutting it into the flour for extra flaky scones.
- Try adding the zest of one lemon to brighten the flavors even further.
- For a more decadent version, drizzle cooled scones with a simple glaze made from powdered sugar, a splash of milk, and a drop of vanilla.
- Substitute raspberries or blueberries if blackberries aren’t in season.
Serving Suggestions
These Blackberry Lavender Scones are delightful served slightly warm with a dollop of clotted cream or whipped mascarpone and a spoonful of blackberry jam. For a simple breakfast, pair them with a cup of Earl Grey tea or a lavender latte to complement the floral notes.
They also make a lovely addition to a brunch spread alongside fresh fruit, yogurt parfaits, and a selection of cheeses for a more substantial offering.
Notes
- Scones are best enjoyed the day they’re baked but will keep in an airtight container for up to 2 days.
- To freeze, place unbaked scone wedges on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.
- Be careful not to overwork the dough – a light touch ensures tender scones.
- Scones are done when they’re golden around the edges and a toothpick inserted in the center comes out clean.
FAQs
Can I use dried blackberries instead of fresh?
Fresh berries work best for juicy pockets of flavor, but if using dried, rehydrate them slightly in warm water for 10 minutes, then drain well before adding to the dough.
Where can I find culinary lavender?
Look for culinary-grade lavender at specialty food stores, well-stocked grocery stores, or online. Make sure it’s specifically labeled for culinary use, as ornamental lavender may be treated with chemicals not suitable for consumption.
Can I make these scones gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
My dough seems too wet and sticky. What should I do?
If your blackberries are particularly juicy, the dough might become too wet. Add a tablespoon or two of additional flour until the dough is workable but still moist.
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