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Lavender Blackberry White Chocolate Scones

These scones are baked pastries that combine tender, flaky dough with fragrant lavender, sweet blackberries, and creamy white chocolate chips. They are gently baked until golden on the outside, with a moist crumb and delicate aroma, ideal for a springtime breakfast or teatime treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1 cup fresh blackberries gently rinsed and dried
  • 1/2 cup white chocolate chips
  • 1 tablespoon dried lavender buds culinary grade
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Pastry Cutter or Fork

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, salt, and dried lavender to evenly distribute the floral flavor.
  2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Gently fold in the blackberries and white chocolate chips, being careful not to crush the berries.
  4. Mix the milk with the vanilla extract in a separate small bowl, then pour it into the dry ingredients.
  5. Stir gently with a spoon or spatula until the dough starts to come together, then use your hands to lightly knead it just until it forms a cohesive ball. Be careful not to overmix.
  6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter or sharp knife to cut into 8 wedges.
  7. Place the wedges onto a parchment-lined baking sheet, spacing them about 2 inches apart. Optional: brush the tops with a little milk for a golden finish.
  8. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until the tops are golden and the scones feel firm to the touch.
  9. Remove the scones from the oven and let them cool for a few minutes on a wire rack. The aroma of lavender and berries should fill the air.
  10. Serve the scones warm or at room temperature, enjoying their flaky texture and fragrant floral notes with tea or coffee.

Notes

For a extra burst of flavor, sprinkle a little sugar on top before baking. You can substitute fresh lavender with culinary dried lavender buds. Store leftovers in an airtight container for up to 2 days; reheat slightly for best texture.