Fancy Blackberry Lavender White Chocolate Scones Recipe to Impress

Sweet mornings bloom with these lavender white chocolate scones that infuse delicate blackberry notes into every tender bite.

Soft, buttery dough becomes a canvas for elegant flavor combinations that dance across your palate.

Each scone carries a subtle lavender essence balanced by rich white chocolate chunks and bright, juicy blackberries.

The recipe transforms simple ingredients into a sophisticated breakfast treat that feels like a gentle culinary embrace.

Delicate purple flecks and sweet berry swirls make these scones a visual and gustatory delight.

Summer’s most elegant pastry awaits your baking skills and promise of pure indulgence.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 294 kcal

Servings: 9

Blackberry Lavender White Chocolate Scones Ingredient Guide

• Flour: Provides the sturdy foundation for tender, crumbly scones with a delicate texture.
• Sugar: Adds subtle sweetness and helps with golden browning.
• Baking Powder: Creates light, airy lift and helps scones rise beautifully.
• Salt: Enhances overall flavor and balances sweetness.

• Egg: Binds ingredients together and adds richness.
• Cold Cream: Ensures flaky texture and provides luxurious moisture.
• Cold Butter: Creates delicate, layered structure when cut into small pieces.

• Blackberries: Bring bursts of juicy, tangy freshness with deep purple color.
• White Chocolate Chips: Add creamy, sweet pockets of indulgence.
• Lavender: Introduces delicate, aromatic floral notes for sophisticated flavor.
• Vanilla: Rounds out flavors with warm, comforting undertones.
• Powdered Sugar: Creates smooth, glossy glaze with perfect sweetness.
• Milk: Helps create silky, pourable glaze consistency.
• Butter: Adds richness to glaze and enhances overall flavor.

Tools to Bake Blackberry Lavender White Chocolate Scones

• Large mixing bowl: Essential for combining dry and wet ingredients smoothly.
• Whisk: Perfect for blending flour, sugar, and other dry ingredients without lumps.
• Pastry cutter or fork: Ideal for cutting cold butter into flour mixture quickly.
• Baking sheet: Necessary for baking scones to golden perfection.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Small saucepan: Used for preparing the lavender glaze.
• Measuring cups and spoons: Critical for accurate ingredient measurements.
• Sharp knife: Great for cutting dough into clean scone shapes.
• Pastry brush: Helpful for brushing cream on top of scones before baking.
• Fine-mesh strainer: Useful for straining lavender from milk when making glaze.

How to Make Blackberry Lavender White Chocolate Scones

• Warm Up The Oven

Crank the oven to a toasty 375F and line a baking sheet with parchment paper for smooth scone action.

• Mix Dry Ingredients

Grab a big bowl and whisk flour, sugar, baking powder, and salt until perfectly blended.

• Butter

Toss in cold, cubed butter and work it into the dry mix using your fingertips until it looks like chunky sand.

• Bind The Dough

Whisk egg with cream, then gently pour into the flour mixture. Stir softly until just combined – no overmixing allowed.

• Add Tasty Treasures

Carefully fold in juicy blackberries, creamy white chocolate chips, and fragrant lavender for an explosion of flavor.

• Shape And Slice

Dump dough onto a floured surface. Pat into a thick square about an inch high. Slice into triangles or squares with confidence.

• Bake To Perfection

Brush scone tops with extra cream, then slide into the oven. Bake 20-22 minutes until they turn a gorgeous golden brown.

• Create Dreamy Glaze

Warm milk and butter in a small pan. Sprinkle lavender and let it infuse for 5 minutes. Strain, then mix in vanilla and powdered sugar until silky smooth.

• Final Flourish

Drizzle that luxurious glaze over warm scones and prepare for a taste sensation!

Tips to Adjust Flavor in Blackberry Lavender White Chocolate Scones

• Use ice-cold butter and cream to ensure flaky, tender scones that melt in your mouth.
• Lightly crush dried lavender before adding to release more intense aromatic notes and enhance the overall flavor profile.
• Swap regular flour with a high-quality gluten-free blend to make these scones accessible for those with wheat sensitivities.
• Replace blackberries with raspberries, blueberries, or strawberries for exciting seasonal variations that keep the recipe fresh and interesting.
• Prepare scone dough in advance, freeze unbaked on a tray, then store in freezer bags for up to 3 months – bake directly from frozen, adding 3-5 extra minutes to baking time.

Serve These Scones for Brunch, Tea, or Gifting

• Elegant Breakfast Pairing: Serve these scones alongside a delicate Earl Grey tea or lavender latte for a sophisticated morning treat that enhances the floral notes.
• Picnic Perfect Companion: Pack these scones in a rustic basket with soft cheese, fresh berries, and a light honey for a delightful outdoor brunch experience that celebrates summer flavors.
• Afternoon Indulgence Moment: Create a relaxed dessert spread by placing these scones on a beautiful ceramic plate, accompanied by whipped cream and extra fresh blackberries for a luxurious sweet break.
• Gifting Gourmet Touch: Wrap individual scones in parchment paper with a lavender sprig, tie with a delicate ribbon, and present as a charming homemade gift that shows personal culinary creativity.

Storage Ideas for Scones That Stay Soft and Pretty

• Keep scones in an airtight container at room temperature for 2 days, protecting their delicate texture and preventing moisture buildup.
• Wrap individual scones tightly in plastic wrap, then store in a freezer bag for up to 3 weeks. Thaw at room temperature for perfect enjoyment.
• Store glazed scones in the refrigerator for maximum freshness, consuming within 3-4 days. Allow them to reach room temperature before serving for optimal flavor.
• Prepare scone dough in advance, shape, and freeze unbaked. When ready to bake, place frozen scones directly in the oven, adding 3-5 minutes to the original baking time.

FAQs

• Why use cold butter in the recipe?

Cold butter creates flaky, tender layers in scones by creating small pockets of fat that melt during baking, resulting in a lighter texture.

• Can I use dried lavender instead of fresh?

Yes, use dried culinary lavender. Just reduce the amount by half since dried herbs are more concentrated in flavor than fresh ones.

• How do I prevent the blackberries from bleeding into the dough?

Gently fold the blackberries in last and avoid overmixing. Coating the berries lightly in flour can also help prevent excessive color bleeding.

• What if my dough seems too sticky?

Dust your work surface with additional flour and handle the dough minimally. Chill the dough for 15 minutes if it becomes too soft to work with.

Elegant Blackberry Lavender White Chocolate Scones

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4.7 from 19 reviews

• Total Time: 40 minutes
• Yield: 9 1x

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Description

Lavender white chocolate scones embrace blackberry’s sweet tartness in a delightful British-inspired pastry. Delicate floral notes and creamy chocolate create a sophisticated morning treat perfect for afternoon tea enthusiasts.

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Ingredients

Scale 1x2x3x

• 1 cup (150 g) blackberries, fresh or frozen
• ½ cup (113 g) unsalted butter, cold, cubed
• 2 cups (480 ml) all-purpose flour
• ½ cup (120 ml) heavy cream or buttermilk, cold
• ½ cup (120 ml) whole milk
• ½ cup (85 g) white chocolate chips
• 1 cup (120 g) powdered sugar
• 1 large egg, beaten
• 3 tbsps (45 g) granulated sugar
• 1 tbsp (15 g) baking powder
• 1 tbsp (15 g) butter
• 1 tbsp (2 g) dried culinary lavender
• 1 tbsp (2 g) dried lavender
• ½ tsp (2.5 g) kosher salt
• ½ tsp (2.5 ml) vanilla extract

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Instructions

1. Preparation: Preheat oven to 375°F and line a baking sheet with parchment paper for optimal baking conditions.
2. Dry Mixture: Combine flour, sugar, baking powder, and salt in a large mixing bowl, creating a uniform dry base for the scones.
3. Butter Integration: Cut chilled butter into the dry ingredients using a pastry cutter until the mixture resembles coarse, crumbly texture.
4. Liquid Incorporation: Whisk cream and egg together, then gently fold into the flour mixture, minimizing stirring to maintain a tender crumb.
5. Ingredient Folding: Carefully fold blackberries, white chocolate chips, and lavender into the dough, ensuring even distribution without overworking.
6. Shaping: Transfer dough to a floured surface, shape into a 1-inch thick square, and cut into triangular or square portions.
7. Pre-Baking Preparation: Brush scone surfaces with cream to promote a golden, glossy exterior before baking.
8. Baking Process: Bake for 20-22 minutes until achieving a rich, amber-brown color that indicates perfect doneness.
9. Lavender Glaze Creation: Infuse milk and butter with lavender for 5 minutes, then strain to extract maximum flavor essence.
10. Glaze Finishing: Whisk vanilla and powdered sugar into the lavender-infused liquid, creating a smooth, silky glaze.
11. Final Touch: Drizzle warm glaze generously over freshly baked scones, allowing it to cascade elegantly across the surface.

Notes

• Butter Temperature Matters: Keep butter extremely cold and cut into small cubes to ensure flaky, tender scone texture. Freezing butter for 10-15 minutes before mixing helps maintain perfect pastry consistency.
• Minimal Mixing Magic: Handle dough gently and mix just until ingredients combine. Overmixing develops gluten, creating tough, dense scones instead of light, delicate pastries.
• Fruit Distribution Technique: Gently fold blackberries to prevent color bleeding and maintain whole fruit integrity. Freeze berries briefly before adding to prevent color smearing and maintain scone structure.
• Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free blend and add xanthan gum to maintain proper texture and binding. Increase liquid slightly to compensate for alternative flour absorption.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 294
• Sugar: 12 g
• Sodium: 161 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg