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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”.
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.
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).
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Where do you buy lavender to cook with?? These sound wonderful..I have never made scones but this recipe makes me want to!
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
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.
Thank you Susan!! I am so happy to hear that! xTieghan
These are literally the best scones ever! I have already made them so many times, and my family adores them!
That is so amazing to hear! Thank you Megan! xTieghan
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!
Thank you!! I am so happy this recipe turned out so well for you, Agnes! Thank you so much! xTieghan
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!
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
wonderful 🙂 Instead of milk/cream/buttermilk I subbed full-fat coconut milk and everything turned out great.
Amazing! I am really glad this turned out so well for you, Annie! xTieghan
sounds so good! Could you tell me how many gramm 12 tablespoon butter are?
Thank you so!
Hannah
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
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?
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
Can we substitute buttermilk for coconut cream?
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
These look delicious! Would it work if I made the dough in the evening and then baked in the morning?
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
How should these be stored? Room temperature or in the fridge? ?
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
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!
Aw you are too sweet! Thank you so much for trying this Sandy! xTieghan
Good!
Thank you Karen! xTieghan
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.
Aw that is so great to hear! Thank you so much for trying this and others, Vicki! xTieghan
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.
Hi Kay! I am glad this turned out well for you! Is there anything I can help you with? xTieghan