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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!
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”.
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.
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.
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).
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.
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.
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
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
Servings: 12
Calories Per Serving: 442 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons cold salted butter, shredded (just like cheese)
- 3/4 cup cold cream or buttermilk, plus more for brushing
- 1 large egg, beaten
- 1 1/2 cups fresh or frozen blackberries (no need to thaw, if frozen)
- 1/2-1 cup white chocolate chips
Lavender Glaze
- 1/4 cup whole milk
- 2 tablespoons butter
- 1 tablespoon dried lavender (use 2 teaspoons for a less intense flavor)
- 1 teaspoon vanilla extract
- 1-2 cups powdered sugar to your taste
Instructions
- 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!
Notes
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
How much salt would you add if using unsalted butter?
Hey Kathi,
I would just add 1/4 teaspoon of salt. Please let me know if you have any other questions, I hope you love this recipe! xT
Really good! I love the combination of juicy berries and herby, floral lavender. The shredded butter makes it so easy to incorporate it into the flour evenly.
I made them slightly different than the recipe, adding lavender directly to the scones and lemon juice and zest to the glaze. I also omitted the white chocolate, increasing the sugar by 1tbsp.
I would recommend using the smaller amount of lavender, 2tsp. That amount still gives really nice flavor and balance without being overly floral.
I’ll absolutely make these again, maybe next time doing a white chocolate glaze/drizzle. I’m just not a huge fan of chocolate chips in things, but I think the white chocolate is a great addition here.
Hey Mary,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! Thanks for sharing your feedback and what worked well for you! xT🍂
Please, for the love of God, DO NOT get the same stupid as me and DO NOT mix the batter right on the pastry board! I ended up with a soggy mess, had to use A TON of extra flour and ruined the end result. Need to make these again, this time in a bowl first.
Hey Aurora,
So sorry to hear you had some issues with the recipe, thanks for giving it a try! Let me know if you try it out again! xT
Hello,
Is there a nutritional list available?
Hi Jaime,
So sorry, I do not have that info available. Please let me know if you give the recipe a try, I hope you love it! xx
What a nice recipe!
It is interesting that I get every single comment on this recipe, for 2 or 3 years.
I’ve tried to unsubsidized, count as junk and block, but still it comes to my email.
PLEASE STOP THIS! It’s incredibly annoying.
Hi Reba,
So sorry, I am not sure what you are referring to? If you could send an email to contact@halfbakedharvest.com someone from my team can try to troubleshoot for you. xTieghan
Hello
I’m looking for your One Saucy Skillet Chicken Tortilla Enchilada Rice Bake!
Could you possibly send it to me? Thank you !
Hi Denise,
Here you go:
https://www.halfbakedharvest.com/chicken-enchilada-bake/
Please let me know if you have any other questions! xx
What do you recommend substituting for the milks if intolerance to liquid lactose is worse. Not bothered by butter because low lactose content.
Hi Ashton,
Any non-dairy milk will also work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Tender, light, buttery, DELICIOUSLY easy! My dough was very raggedy but I ruthlessly slapped it into shape and it held like a champ. I used lavender sugar in the dough with some extra crumbled dry lavender and just sprinkled some turbinado sugar on the cream brush to finish it. Now I have no excuses not to have lavender and blackberries in my garden anymore. Hmmm…..what to do on my day off!
Hey Maria,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
So easy to make, and so delicious! Definitely a must, since we have so many blackberries in our yard.
Hey Kendall,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
I think these come together easier if you stirs the chocolate and the berries into the flour and butter mixture before you add the liquid. I did it that way after reading the comments and it was super easy. Can’t wait to serve these tonight for dessert!
Hi Maureen,
Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT
These look amazing! Would they turn out well using fresh lavender and if so how much would you recommend?
Hey Makenna,
If it is English lavender (culinary lavender) you can use it as directed. Just strip the purple flower buds off the stem. I don’t know how to use other varieties of lavender though. Let me know if you give the recipe a try. I hope you love it!! xTieghan
What would the best way to store these be? Thinking about making them and sending them to someone but not sure if it’s possible.
Hey Danielle,
These are great stored in an airtight container on the counter. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
How do I measure out 12 tablespoons of butter?! Thnx
Hi Samantha,
So sorry what do you mean? 12 tablespoons is the measurement. 1 stick of butter is equal to 8 tablespoons so you want to use 1 1/2 sticks of butter. I hope this helps! xx
These did not mix well. Very difficult to fold in chips and blackberries.
Hi Jenn,
Thanks for giving the recipe a try, sorry to hear you had some issues. You do have to use a little arm muscle to mix everything together, was there anything wrong with the flavor? Let me know how I can help! xx
These scones are delicious! They are flaky and come out beautifully. I didn’t have blackberries, but substituted cinnamon chips for the scones and cinnamon for the glaze. After I made them, I realized there was a video so I watched it. I noticed that there is 1 Tablespoon of vanilla on the video, but not in the recipe. I will definitely add this next time but honestly didn’t miss it this time around.
Hey Julie,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Should we add vanilla to the scone mix, like you did in the video? Or just the glaze?
Hey Gina,
If you like the extra vanilla flavor you can add a splash, but you don’t have to:) I hope this recipe turns out amazing for you! xTieghan
The recipe calls for 12 tbs of butter and 1 tbs of sugar. The video shows 8 tbs of butter and 2 tbs of sugar. Can you clarify for me? Thanks
Hi Nancy,
You can follow the recipe as written:) Please let me know if you have any other questions, I hope you love the scones! xTieghan
Can you make vegan?
Hi Nicole,
Sorry, I’ve not tested this with vegan ingredients, but you can certainly try using your favorite dairy free products. Please let me know if you give the recipe a try, I hope you love it! xx