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