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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
No where in the list of ingredients does it say to add 1 tablespoon of vanilla in the ingredients for the scones but in the video it does. I feel like missing something like that would make or break this recipe. I love most everything I make from this website but I do find a lot of inconsistencies. Sometimes less is more and when you have this many recipes on a website a lot of mistakes are overlooked.
Hi Melissa,
Thanks for sharing your feedback, so sorry for any confusion here! x
Can these be frozen after baking?
Hey Lee,
Sure, that will work nicely for you! Let me know if you have any other questions:) xT
Does anyone know if you could use lavender syrup to up the lavender flavor in the glaze? I’m thinking of cutting some of the powdered sugar and milk, and adding some lavender syrup
Hey Nicole,
That sounds like it might work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Hi, Have you ever made the dough 1 day ahead and put in the refrigerator? Then baked them the next morning and add the glaze? I wanted to make these for a spring baby shower but need to make them the day before so I’m not up at 5 am baking! Thanks for any input…
Hey Julie,
I have not, but I don’t see why that would be an issue for you! Let me know if you give this recipe a try, I hope you love it! xT
I made these scones reducing the butter to 8 T., increased sugar to 2 T., kept white chips at 1/2 cup. It was a total mess of dough, but baked up just fine without butter everywhere. I reduced the milk in the glaze by half as well as the butter to 1T. I let the glaze sit to solidify somewhat before drizzling on cooled scones. Tasty with no added butter during eating. The lavender lended an essence without overpowering. Tasty item.
Hey Joan! Thanks for trying out the recipe! So glad they turned out! xT
I was a little worried during the final mixing stage that I had a mess on my hands. The final dough seemed like a sticky blackberry disaster, but I still cut it into pieces and got in the oven, and… they were amazing. Like, mind-blowing amazing. That lavender glaze just knocks it outta the park. Will definitely make this one again!
Hi Jill,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)
I absolutely love these scones! I mean I love scones anyway, but these are so delish!! Thanks for sharing these amazing recipes Tieghan! Next up, the blueberry lemon poppyseed scones! 🙂
Hi Jody,
Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx
Thank you very much for this recipe! I just moved to a home with lavender in the yard and am looking for creative ways to use it. It’s going to be hard to top this one.
Hi Lauren,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
Also, oven temp and cook time are different in video.
Hi, wondering why the video for this recipe (Blackberry Lavender White Chocolate Scones) shows different amounts of ingredients than the recipe shows, ie 2T sugar vs 1, 8T butter vs 12, plus 1T vanilla (not noted in recipe at all)?
I make a lot of your recipes and really enjoy them. I don’t usually watch the videos, so I don’t know if this is unusual or not. Thanks!
Hi Jeanne,
Thanks for your comment, honestly this recipe is a few years old so I’m not really sure why I did that in the video. You can follow the recipe as written, it should turn out well for you! Please let me know if you give the scones a try! xT
Could we use fresh lavender instead of dried? Want to make use of my garden! 🙂
Hi Rachel,
Totally, that should work well for you! Let me know if you give this recipe a try, I hope it’s delish! xx
Can you make these with GF flour? thanks!
Hi Carolan,
Yes, an equal amount of gluten free flour should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
These were heavenly!!
Hi Susan,
Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx
Can you use fresh lavender for the glaze? And if yes how much? What would I do?
Thanks!
Hi Cam,
I would stick with the dried lavender for this recipe:) Please let me know if you have any other questions! xT
Tieghan, I love everything about your recipes… The aesthetics, the combination of ingredients… These were a perfect way to start Mother’s Day weekend! Much appreciation for you sharing your talents with us!
Thank you so much for your kind message, Jenny:) Have a great weekend!
The video shows you using unsalted butter but the recipe calls for salted butter. If you use salted butter will that work and would you add any additional salt? Thank you
Hey Shawna,
I prefer to use salted butter for all of my recipes:) If you want to use unsalted, I would just add 1/4 teaspoon of salt. Please let me know if you have any other questions! xT