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When in need of truly delicious, sweet, berry-filled, oh so flaky, buttery scones, try these Blackberry Lavender White Chocolate Scones. These scones are extra special. Made simply with salted butter and cream, and layered with fresh summer blackberries and sweet white chocolate…beyond delicious. Bonus? These scones are super easy to make! Eat them warm, right out of the oven, drizzled generously with a sweet lavender glaze and a smear of salted butter…there’s not a better summer scone!

overhead photo of Blackberry Lavender White Chocolate Scones

Over the weekend, when I was asked which I prefer more, cooking and or baking? My answer was, it depends on my mood, and what season it is! Currently, I’m loving baking with all the summer produce. The colors inspire me and make me excited to not only create a new recipe, but also to photograph it. Summer is probably my favorite season when it comes to photographing food. It’s definitely the most colorful and I love being able to so easily incorporate herbs and edible flowers into my recipes.

It’s fun and keeps things exciting…plus delicious! Of course.

To be very honest, I wasn’t really expecting to love these scones as much as I do. Typically, when it comes to sweet recipes, I prefer something chocolate or something berry-filled. With lots of runny juices or cream (like my blackberry lavender cake or strawberry bourbon cobbler, or maybe my blueberry galette – yum). But these scones…there’s something extra special about them. I think it’s the combination of salted butter, juicy-berries, sweet white chocolate, and that subtle lavender flavor in the background.

The lavender almost makes them feel “dainty”.

overhead photo of raw Blackberries

The Inspiration.

Like a lot of my summer recipes, this one came to be thanks to an overflowing amount of blackberries and fresh lavender growing in the herb garden.

When I saw two pints of blackberries in the fridge, and an abundance of lavender, scones just came to mind. And I went with, no second-guessing, no rethinking. I simply got right to making these and they turned out perfect, first try – such a rarity.

Love so much when that happens.

oveherad photo of Blackberry Lavender White Chocolate Scone dough on counter after cutting into squares

The (very simple) details.

These scones are simple, and to be quite honestly, hard to mess up.

Here is the quick, “how-to”…

I recommend starting with the butter. Make sure it is cold, then shred it on a box grater, just as you would cheese. I’ve been using this little trick for years and it never fails. Once the cheese is shredded, stash it in the freezer while you prepare the remainder of the recipe.

Mix the flour, baking powder, and sugar. Add the shredded butter, toss, toss, toss. Now Mix in the cream and the egg until you have a nice shaggy dough. Fold in those berries and white chocolate chips.

Scone dough is made.

overhead photo of Blackberry Lavender White Chocolate Scones on baking sheet before baking

Now, turn the dough out and simply pat it into a square. If the berries are popping out, gently push them right back into the dough. It’s OK if the berries burst and end up turning your scones a bit purple. I find this “look” to be especially pretty, so just embrace the mess.

Cut the scones into either nine larger biscuits or twelve smaller. I cut mine into nine larger biscuits.

Brush the top with cream, then BAKE. Yes, simple, simple.

As the scones bake, the kitchen will fill with the sweet smells of summer…buttery berries baking. It’s truly delightful (really embracing the “daintiness” in me today).

overhead close up photo of Blackberry Lavender White Chocolate Scones


While the scones bake, make the glaze…

Just warm some milk and steep it with fresh or dried lavender. I always try to keep this dried lavender on hand to bake with. It pairs so nicely with summer desserts.

Once the milk has steeped, strain out the lavender and stir in powdered sugar plus vanilla.

overhead photo of Blackberry Lavender White Chocolate Scones

Drizzle the glaze over the warm biscuits and serve with a little butter smeared inside each scone.

SO delicious! Flaky, buttery, sweet, with bursts of fresh, juicy blackberries and sweet white chocolate. And the glaze? Well, it seals the deal and creates that truly extra special scone that’s anything but boring.

Enjoy this with your morning coffee, or as an afternoon snack, or split one in half and add a scoop of whipped cream for dessert. Can’t go wrong.

side angled photo of Blackberry Lavender White Chocolate Scones

Looking for other summer blackberry recipes? Here are a few of my go-to’s. 

Blackberry Lavender Naked Cake with White Chocolate Buttercream

Baked Blackberry Ricotta French Toast

Blackberry Lavender Cobbler

Blackberry Champagne Mule

Lastly, if you make these blackberry lavender white chocolate scones, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


Blackberry Lavender White Chocolate Scones

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Calories Per Serving: 365 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Lavender Glaze


  • 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the blackberries and white chocolate chips. It's OK if some of the berries burst.
    3. Turn the dough out onto a floured surface. Pat into a 1-inch thick square. Now cut the dough into 9 large squares or 12 smaller squares. Place on the prepared baking sheet. Brush the tops of the scones with cream. Transfer to the oven and bake until golden brown, 20-22 minutes.
    4. Meanwhile, make the lavender glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine-mesh strainer and discard the lavender. Stir in the vanilla and powdered sugar, adding more to your taste.
    5. Serve the scones warm, drizzle with the glaze and smeared with butter. Enjoy!


To Shred the Butter: freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD. 
To make Homemade Buttermilk: Combine 1 scant cup of milk and 1 tablespoon of either lemon juice or vinegar. Let the mix sit 5 to 10 minutes until slightly thickened and you see small curdled bits. Use as directed above

overhead photo of Blackberry Lavender White Chocolate Scones

Blackberry Lavender White Chocolate Scones | @hbharvest

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    1. Hey Kathy,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

    1. Hey Lindsay,
      Yes, that will work well for you! I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan

  1. I made these a few months ago and they came out great. Made them again today and they seem more moist than before. I also noticed the written recipe calls for 1 tbsp sugar and the video shows 2 tbsp sugar plus 1 tbsp vanilla extract in the dough. So I am not sure if the vanilla and juicy berries this time made mine more wet.

    1. Hey Sherri,
      Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  2. Would lavender oil work instead of dried lavender? If so, do you have a recommendation on how much to use?

    1. Hey Jennifer,
      I have not tested these with lavender oil, I am sure it would work just fine, but I do not know the measurements since I haven’t tried it myself. Please let me know if you give the recipe a try and how they turn out! xTieghan

  3. 5 stars
    I don’t have much experience making scones, but I read through the comments section and felt like I went into the effort better prepared.


    I’m not even a huge fan of scones! I made them for a friend, and snarfed one up myself.

    Mods or tweaks:
    – I grated the butter frozen solid.
    – I added a small amount of lemon zest into the glaze.
    – I froze fresh, in season blackberries for about an hour before putting recipe together, so they left nice splotches of purple in my dough, but didn’t turn it a blah gray.
    – I took another commenters guidance and went with two, 4.4 oz Lindt White Chocolate bars which I finely chopped.
    The taste was subtle, but definite added to the overall deliciousness.

    On my second tray, I forgot to brush the tops with the heavy cream before baking. I can’t say if there was a notable difference but that was the one I ate from…and it was -still- heavenly. I stand by it.

    The lavender and lemon in the glaze were a perfect flavor combo for the blackberries. I really thought it might be too fussy for a common dessert maker like me (think: Toll House Chocolate Chip Cookies), but nope. If you can execute well, this recipe does not disappoint.

    I’m sure I will have several variants in my go-to file. I’m think raspberry+blueberry next!

    1. Hey Christine,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Thanks for sharing what worked well for you. Have a wonderful day:) xTieghan

  4. I made some mistakes but they still turned out ok. I definitely smooshed in the blackberries too much. My whole dough turned blackberry color lol. They still taste great though

    1. Hey Jules,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

    2. This would also be a great base to a berry shortcake with vanilla ice cream and mottled berry drizzle!

  5. Unfortunately this didn’t pan out for me. I followed the recipe verbatim. They are swimming in a pool of butter on the pan after removing them from the oven and they didn’t hold their shape well. I used fresh blackberries. I have made plenty of scones prior to this recipe so can’t imagine what went wrong 😑. I was excited for these. Anyone have any insight that might help for next time?! Thanks I’m advance. I see you are all loving how yours came out!

    1. Hey Noreen,
      So sorry to hear this! If you followed the recipe as is, the only other thing that could have messed with the recipe is that your dough was too warm. Next time I would pop the scones in the fridge before baking to ensure the dough and butter is extra cold. I hope this helps!! xTieghan

  6. Hi there! Are you able to make the dough and shape the scones the day before and keep in the fridge, and pop in the oven the next morning?

    1. Hey Kerry,
      Yes, that will work just fine for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  7. 5 stars
    Made these Easter morning with mom and sister. Turned out great!! Loved the flavors together. Will be making again (:

    1. Hey Isabella,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  8. 5 stars
    I’ve had this recipe saved since the summer and bought lavender immediately to try. Finally got around to making them for Easter this year! Huge hit with the whole family. First time I tried making scones and they turned out amazing. Thanks for the great recipe!!

    1. Hey Sidonia,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  9. Would half-and-half work okay as the cream? I’m trying to get rid of the excess we have in the house!

    1. Hey Mary,
      Yes, that will work just fine. I hope you love the scones. Please let me know if you have any other questions! xTieghan

  10. 5 stars
    Scrumptious! I made these the day before, put them in the fridge overnight and baked them in the morning for optimal freshness and they turned out perfectly! Will be making again!

    1. Hey Breanne,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  11. These look amazing! I’m making these for a tea party and was wondering if you can freeze them? I wanted to do as much as I could ahead of time.

    1. Hey Chrissi,
      Sure, you could definitely freeze these! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    These were a huge hit! Everyone absolutely loved them! If I wanted to make a mini version next time, would I need to reduce the cooking time?

  13. Love this recipe!! What flour do you recommend to make it gluten free???!!!! ( the scones). Thanks so much. LA

    1. Hey Loriann,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  14. 5 stars
    First time making scones and these were amazing! I’m going to try utilizing fresh cranberries for the holidays.

  15. 5 stars
    Super easy recipe! These bake up and make super cakey scones. The lavender glaze was also perfectly floral and not overwhelming. Perfectly couple with a cup of tea. Excellent job Tieghan, can’t wait to try more recipes! 🙂

  16. Hello! These sound DELICIOUS and I plan on making them very soon! How can these be stored? Or must the be eaten right away?

    1. Hey Nicole,
      You can store this in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Where do you buy lavender to cook with?? These sound wonderful..I have never made scones but this recipe makes me want to!

    1. Hey Tina,
      I like to order my lavender from Gourmet Sweet Botanicals. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. 5 stars
    I was intimated at first, having never made scones before. This rustic approach left little room for error and the finished product was amazing. So many compliments! Thank you.

  19. 5 stars
    These are literally the best scones ever! I have already made them so many times, and my family adores them!

  20. 5 stars
    I made them today and this is the best scone recipe I tried so far! They turned out super flaky and buttery, soft inside, almost like giant american style cookies. I used frozen blackberries and it was quite hard to incorporate them into the dough – a gentle push with a rolling pin did the job. I also added lightly chopped Lindt white chocolate chunks instead of chips – and I must admit that the bigger chunks the better!

  21. Do you have any recommendations to avoid getting the dough too wet? That was my difficulty – my first try and I used milk instead of cream. I had a good shaggy dough but it got wetter once I added the berries in – maybe too many blackberries? I tried with a white/wheat flour mix as well and also turned out too dry. I don’t think those substitutions worked out too well in my case but I really feel the wetness of the dough was my downfall. I look forward to trying again though – maybe even adding some lemon zest to it!

    1. Hey Nadia,
      Sorry you were having issues with the substitutes. Next time try using frozen blackberries as they will release less liquid. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 5 stars
    wonderful 🙂 Instead of milk/cream/buttermilk I subbed full-fat coconut milk and everything turned out great.

    1. Hey Hannah,
      12 tablespoons of butter is about 170 grams of butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. My family’s summer breakfast go tos are normally some sort of bread and a hard boiled egg. Would these save well overnight and maybe just reheated?

    1. Hey Erin,
      Yes that is totally fine, just keep in an airtight container. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Astrid,
      Yes you can use coconut cream here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Abbey,
      Yes that would work! I would recommend keeping the dough cold in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Grace,
      I would keep these at room temperature in an airtight container. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. Your recipes are amazing, everything I’ve made has turned out delicious. I’m not much of a baker however but I decided to make these after my neighbor bought some to me for my birthday. Made just as the recipe indicated and they were amazing..flaky and the flavors were delectable..thank you, we need a new TV cooking show star and you would be the best!

  25. 5 stars
    Just another amazing and easy recipe. These scones are bakery worthy. At first I wasn’t sure they would turn out because my dough was really wet may have had too many berries. They turned out amazing and I will make them again and again. I am addicted to halfbaked harvest and always trying new recipes.

  26. 3 stars
    They were delicious, but I have to tell you, they were a bear to fix. They were so crumbly and I couldn’t get them together. I finally just balled them up and then flattened them with my hands.i am going to have to figure out what works for me. I make other scones that just are so easy. But they WERE good.

    1. Hi Kay! I am glad this turned out well for you! Is there anything I can help you with? xTieghan

  27. I loved this recipe! Thank you so much, it was so different to anything I made before. And so quick, and easy! The first time I made it, I followed the recipe exactly. The second time, I wanted to change it up a bit so I put raspberries instead of blackberries and rose water in the icing instead of lavender. Which turned out really nice too! I would recommend trying that to anyone who enjoyed the original recipe. Thank you Tieghan!

    1. Thank you so much Nora!! I am really glad this recipe turned out so well for you!! I hope yu continue to enjoy my recipes! xTieghan

  28. 5 stars
    I made this and used gluten free all purpose flour! It turned out great. I did have to bake a little longer about 25 minutes.

  29. 3 stars
    I made these twice and both times they did not come out right. Is it possible that the butter and cream/buttermilk ratios are off? There was a great deal of butter that oozed out of them onto the baking sheet, which was probably because they did not come together very well in the mixing. They were much too dry. I’ll probably try a cup of the cream next time to see if it comes together a little bit better, and decrease the butter a bit. The flavor was nice but they didn’t really work out as I normally have scones turn out. Any advice?

    1. Hey Sonny! A lot of times when baking your environment can play an effect on the result of the baked good. Since it is really dry here in Colorado I often have to add 1/4 cup additional cream to help the dough come together. Where do you live? Maybe this is also your issue? I would try using 1 cup of cream to see if that helps, but I’d leave the butter as is unless you really feel like there is too much.

      Hoping this helps!! Please let me know if you have any other questions. Thank you!! xTieghan

  30. These were amazing and simple to make! Thankful I dried my lavender and saved in a small jar! Topped with a few fresh buds once glazed! Amazing! Thanks so much! Will definitely be making these again 🙂

    1. Hi Eliana,
      So sorry you are having issues. It is hard to know what happened without knowing whether you adjusted the recipe or not? Please let me know how I can help! xTieghan

  31. 1 star
    This turned out looking like someone ate a bunch of grapes and vomited on the baking sheet. I think a cup and a half of berries is way too much. There is no way to add the berries without mashing them because scone dough is extremely thick and dry. The recipe sounded delicious but im extremely disappointed . Also, the white chips do not melt, Fyi. If you can offer any tips Id be happy to hear them. This was just awful. And yes ive made scones before that I had no problem with.

    1. Hey Lisa, sorry you have had some trouble. Most really love and enjoy these scones, so not sure what might be happening. Next time, why don’t you try only using 1 cup of berries and see if that helps a bit. Also, it sounds like your dough wad maybe too dry to mix in the berries. I would add a touch more buttermilk (start with 2-4 tablespoons) to loosen the dough up. And you can of course omit the white chocolate if you don’t care for it.

      Please let me know if you have any other questions. Thank you!! xTieghan

  32. 5 stars
    These were so good! The flavors complement each other so well. The lavender glave is amazing. I always worry about overmixing so mine were a lot “looser” than the ones in the picture above, but they were still very good.

  33. 5 stars
    Made this over the weekend for a meeting I had to go to. So good…I love steeping the lavender for the glaze. Tastes so good. Can’t wait to make them again. Delicious!

  34. Not sure if I did something wrong?
    I doubled the recipe, so I used 24T of butter – 3 sticks. (Yield was 24 scones) As they were almost done baking they were sitting in a pool of butter on the sheet pan- (I baked 12 at a time) and as they sat to cool, so I could transfer them, they soaked the butter back up. They have almost an oily mouth feel, one friend said they were too wet. When you baked them, did you have a lot of butter melt out?

    1. Hi Dawn,
      Unfortunately doubling a baking recipe doesn’t always turn out well. Next time I would recommend making two batches. So sorry about this! xTieghan

  35. I made these as written other than using fresh blueberries since I didn’t have any blackberries. I chopped a 4.5 oz Lindt white chocolate bar and used it in place of the chips. They came out quite well despite a fair amount of butter running out onto my silpat & baking tray. I wish you had put an approximate amount of confectioners sugar in the ingredient list. I started out with a couple of tablespoons, and then realized you must have used sooooo much more to get the white color (Milk + dried lavender = brownish). My glaze had great flavor after about 3/4 cup confectionary sugar, but definitely not white. Overall, a very good recipe. (And you need to get a scale. I live in the US and I use it all the time)

  36. 5 stars
    These were my first attempt at making scones and boy were they delicious!!! I’m obsessed with your recipes and this one makes the top 10!!

  37. I made these for Father’s Day breakfast and they were delicious. Maybe one of the best scones I’ve ever had, rivaling even the most delicious scones I’ve bought. The texture was perfect and the flavor was fantastic.

  38. 5 stars
    First off, super idea to shred cold butter on the cheese grater! Never heard of that genius idea! Secondly, I know people hate to hear others adaptations, but I had to sub a bit to use what I had, in order to use the lavender. I bought two plants and wanted to try your recipe. I used the blueberries I had and omitted white chocolate chips I didn’t have. .Increased sugar to 3/4 cup for the sweetness. Plucked fresh lavender, steeped in the milk and butter and glazed my 9 scones. Very well received by my husband on this Father’s Day. Thank you, Tieghan!

    1. Hi Betsy! I love when you all can adapt a recipe to make it special to you! And I am so glad this one turned out well for you! Thank you! xTieghan

  39. really loved these! I had a bag of mixed berries in freezer so I used (blackberries, raspberries, blueberries and strawberry combo) I didn’t have white choc chips but I had a white chocolate bar which I grated like the butter – no chunks to identify while eating but I’m guessing still imparted a nice subtle flavor.

  40. Will definitely try this! If my aunt is allergic to lavender, what can I use instead or just leave it out?

    1. Hi Anna,
      You can just omit the lavender. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Kat,
      You can use an equal amount of your favorite gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. Can I make these with butterscotch morsels instead of white Chocolate? Also, love your recipes!! 🙂

    1. Hi Nirja,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Kaitlin,
      I like to use heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. For the 3/4 cup cold cream or buttermilk can I use plant based milk such as Ripple or Milkadamia?

    1. Hi Christine,
      Yes a plant based milk will work as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. Hi Tieghan.
    First of all I think your recipes are divine! You are so creative!
    I do all my baking with metric measurements…is there any way that you could include that?
    Thank you!

    1. Hi Sharonn! I have been trying to add it in, but it gets pretty tricky since I do not have a scale. xTieghan

  44. I made these lastnight and they came out absolutely amazing! They’ve officially become my favorite pastry I have ever baked. The lavender glaze adds the best flavor.

  45. These look so yummy and i cannot wait to try…once I pick up some black raspberries.
    I have a little scone trick I learned a while back, Scones can be made up to the point of baking then refrigerated overnight.
    In the morning, simply pre-heat the oven, brush with cream and bake. The scones come out light and fluffy because the butter is super cold from the refrigeration. All the clean up can be done the night before so there is no effort needed in the morning…win, win.
    Ina Garten says this can be done with muffin batter as well but I have yet to try it.

    1. Hi Paula,
      I grow my lavender but you can also order online. I recommend I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. Hi, these look amazing! Do you think they would work with blueberries instead of black berries? I have a lot of frozen blueberries right now.

    Thanks! and I can’t wait to make these!


    1. Hi Pam,
      Yes blueberries would work well in this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. Made these as a thank-you gift for my sister and her roommates when I visited and they were a SMASH! Now every time I visit they beg me to make the scones! I did end up modifying the recipe by adding less chocolate chips just because my batter didn’t seem to be holding them. I also couldn’t find any lavender sprigs so I used lavender and chamomile tea bags and steeped those in the milk! Turned out fabulous!!

    1. That is so great! I am so glad this turned out so well for you all, Katherine! Thank you!! xTieghan

  48. Hello!! This recipe sounds amazing!! Thank you for it 🙂 could I replace the blackberries with blueberries? And can I use lavender oil instead of dried lavender? It’s rather expensive where I live but I have high grade oils that I can ingest.

    Thank you!

    1. Hi Chelsea,
      Yes both of those would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. My first time ever making scones, and they were delicious! The recipe was so easy to follow and the flavor combination was perfect!

  50. 5 stars
    Also I should mention I did not add white chocolate chips and it turned out perfect! Not too sweet and great for bfast.

  51. 5 stars
    Wowowowow AMAZING. I made them with frozen blueberries because I didn’t have blackberries at home. I also didn’t have buttermilk so I made my own using whole milk and a lemon. These are my new go to baked good for sure. The lavender really kicks it up a notch. Thank you for the great recipe!

  52. These were delicious. Just a couple of minor changes. I used one cup of whole wheat flour in place of one cup of the all-purpose. I did not have lavender, nor could I find it, so I used lemon peel in its place. Next time I make these, I might add the blackberries and chips before adding the wet ingredients –it was difficult adding them after.

  53. 3 stars
    This might be a silly question, but I made these using fresh blackberries and they turned the mixture a blotchy purple. They weren’t anywhere near as visibly appealing as the ones you feature, any suggestions?

    1. Hi!! I always suggest to gently mix the dough. If you over mix, the dough will turn purple, so try to just add the berries, gently mix, then cut and bake! It does not need to be perfect, just get the berries in. Once baked they will be perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  54. 5 stars
    Hello! Okay, this blog post is from ages ago but I just found these scones the other day and made them today. They are lovely! And this glaze is everything.
    I did however seem to pulverize my blackberries though while mixing them into the batter. What is your trick? My blackberries were also quite large… would it be even more disastrous if I were to cut the berries in half??
    Thank you!

    1. HI! Where the berries soft? If you can find smaller, firmer berries that works best as they can hold up easier to being mixed in the batter. I don’t recommend cutting the berries…that is messy! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

  55. 5 stars
    Made these this afternoon and they’re lovely! The grating of butter is brilliant, and not something I’ve tried before – I think it’s a great idea!

    As I am wont to do I made a tiny tweak – I used lavender sugar I had kicking around in the scones instead, as well as swapping 1/2 cup of AP for whole wheat flour. They were a bit crumbly to work with but came out beautifully. I also tried the 2 tsp of flowers in the glaze, figuring that the lavender sugar would balance out because I do usually like a stronger lavender flavour, and actually the sugar lent a “vibe” in the scones but not anything overwhelming. Next time I’ll do the full tbsp.

  56. I have made these scones numerous times and each time they are FAB!!!!!! Thank u so much for the fun recipe!!!!

      1. 5 stars
        Hi i would love to make this for my daughter who like anything with lavender, but she’s away to college, so I’m curious if its okay to send it as a care package? I will be mailing it from CA to MI).

        1. Hmm, I am not sure. I think if you overnight them that might work. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  57. These are incredible, I made them this morning adn they were delicous. I even forgot to put the sugar in and felt that maybe I should have poured a little less icing and added a few less choc. chips. Great recipe making Tieghan, I really enjoyed your combination of flavors and your creativitiy in shredding the butter, I had never thought of that before. Thank you for sharing these wonderful treats and keep up the good work!

  58. Thanks for your delicious recipe!! These were amazing. We made it this morning with fresh lavender from our flower garden. Loved how simple it was to make. Thanks again!

  59. I made these today for Mother’s Day and wowza. I used Cup4Cup gluten free flour because my mother is celiac and soy milk with apple cider vinegar instead of buttermilk because I didn’t have any. Regardless these turned out beautifully!!!My kitchen looked like a crime scene after because I decided mush up the blackberries before adding because the ones I had were HUGE. These are so tasty, not too dry, seriously a perfect scone. Thank you so much for the recipe!!

    1. I am so happy these turned out amazing for you Anya!! My kitchen is always in need of a good cleaning after cooking too haha! Thank you!

  60. If I remember correctly, you had a link to purchse organic lavender buds. There were also organic rose petals on that site, but I can’t remember what it was.
    Can you advise?

  61. I sure do love blueberry scones, but after seeing this recipe I’m going to have to try blackberry ones! And the added touch of white chocolate sounds so delicious!!

  62. I made these yesterday morning (omitting the lavender because I didn’t have it). I avoid wheat and sugar myself, but I made them for my family. I must say, that these smelled so utterly incredible I decided to let myself have one bite. I made it about ten minutes and then decided to pay the price and eat a whole one. This recipe is INSANE incredible. My ten year old son ate EIGHT of them yesterday. My husband had five when he got home from work and didn’t end up eating dinner. These are one of my favorite things I have EVER baked. Bravo bravo on this recipe. What a winner!!!

  63. I don’t like blackberries. And I don’t like white chocolate much either. But you take some pretty darn awesome photos, and so of course I just had to try “this one Pinterest recipe” at least once. 😉
    So I’m just writing to tell you now that these are my new favorite thing. I am planning a batch in the morning. 😉
    Keep on kicking butt and taking names!

  64. I’m making the scones right now.. I grow the lavender so that helps. Don’t have to make a special trip,except for the blackberries. This is the second time I’m making the scones because they were a big hit with my husband and friends. They freeze well by the way.

  65. Hey! This recipe is awesome and it looks so tasteful! 🙂
    I have a question, though, is buttermilk necessary? Because I can’t find where to buy it ? .-. or is there anything that can replace it?

    1. Hey! Thanks so much for bringing this to my attention, I had no idea. Hoping to get it taken down ASAP. Thank you!

  66. Well I didn’t have lavender or white chocolate but I made Triple Berry Scones with Lemon glaze. Thanks for the inspiration! And your photographs are amazing. So beautiful!

  67. I fell in love with scones years ago, and I have to have some every week! Love your clicks and I’m sure these scones tastes amazing.

  68. Scones are the perfect thing to make when an evening baking craving hits as they are so quick to whip up! Blackberry, white chocolate and lavender sound so perfect together 🙂

  69. Can you replace dried lavender with lavender sugar ? If yes how much lavender sugar should I use ? Thanks!

    1. Hey Felicia! I would not recommend that since you are adding the lavender to a already sugary glaze. Let me know if you have questions. Thank you!

  70. I’m not a scone person but I can’t get over how GORGEOUS these look. The lavender glaze is absolutely heavenly!

  71. Tieghan, your food is always so beautiful that I don’t know how your family dares to eat it 😉
    Kidding 🙂
    It is like a bonbon – color, taste and feel good..
    These scones are for sure very good.

  72. Love the purple! The blackberries and lavender, never thought of that combination. Stunning photos as usual!

  73. So pretty! I love baking scones…they are so cozy and fuss-free, perfect for rainy Sundays! I love raspberry white chocolate scones and so will have to try these!

    1. Hi Chris! Thanks so much for your excitement, but I actually do not ship food. Maybe one day though!! Thanks again!

  74. These are very tasty but a bit fragile I think they need to be kneaded a bit. I tried to split and butter one and it fell apart so ate it whole, delish

    1. hi Virginia Taylor! Thank you so much, so happy you loved them! Sorry they turned out fragile, but glad you still enjoyed them. Thank again!

  75. You must have read my mind!! This weekend I really wanted to make scones but couldn’t find a recipe that sounded interesting enough… And then you post these!!!! I am SO excited to make these!! Thank you for another amazing recipe!!

  76. These sound amazing!! I love the idea of grating the butter like cheese – will definitely have to try that! Question though – where are the best places to find culinary grade lavender? I haven’t had any luck so far!

    1. Hi Sarah Gonzales! I got mine from the farmers market, but search on amazon. that is where I get mine in the winter. Let me know if you have questions. Thank you!!

      1. Hi Tieghan, thanks so much for your reply! When you purchase on amazon, do you have a preferred retailer? I often see many mixed reviews and it’s tough to know where to start! I appreciate any advice you may have – many thanks!

  77. I usually would go for a biscuit or cornbread but these really look good.
    I’ve had cheese scones but never ones with fruit so this is something I want to try after seeing these pictures.

  78. scones are super stressful to work with but when you get it right? DAMN! so, so good. these look absolutely gorgeous xo

  79. Woke up this morning and read your amazing recipe for scones then headed over to C&C as I always do after I read yours and there was your featured post! So exciting, congrats on an awesome collaboration : )

  80. Ohh ! That would be a nice twist to add to my usual scones I bake about once a week !
    I’m not a fan of white chocolate, but I’ll tried it combined with the blackberries in the scones ! With all the falvors I guess you’re right, it would just add the little sweetness sometimes scones lack !

  81. I just cut all the spent lavender blossoms off my plants yesterday-perfect timing for these gorgeous scones. I always forget about the grating the butter-I think it’s easier to do if it’s frozen but thanks for the reminder!

  82. Believe me, I’ve had many of your Sundays. Right now I’m involved in three different on-line classes and I have so much I’ve put off doing. But for this recipe? I would stop and make them. Like you, I’ve never made scones since they seemed a little bland and boring. Lavender and blackberry takes the boredom away and gives it some sizzle. Here’s to lazy Sundays!!!

    1. Scones are one of my favorites to bake-and eat! Sweeter than the biscuit, but tender with a nice crust..I hope I can squeeze these in this weekend!

      Someone said savory..yes, you can play with any flavor combo, since they are quick and easy. I love a wild blueberry with white choc and a bit of cinnamon, or cheddar and old bay.

      I haven’t had any trouble making them when I use a really cold butter, cut the stick in halves lenghtwise, turn, and do it again. Then slice into 1/3 to 1/2 inches (you’ll have 4 little squares in each slice). Rub this into your flour, until the size of small peas. Don’t overwork you dough is key, since the butter melts with working and you want to create pockets that the butter seeps from, creating its tenderness. Glaze, if you have to, but a light eggwash and/ or sanding sugar, or a quick brush with butter and/or honey when the come out makes for a beautiful and tasty treat.

      I like to make minis, and use half of a whole grain flour, as well as add some coursely ground flaxseed when I can. You know, more fiber, and more nutrient dense 🙂

      Ok, off to make scones now!