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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.Â
To make Homemade Buttermilk:Â 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
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!
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
Thanks!
Can these be frozen after baking? If so, how would you package them for freezer?
Hi Kat,
Sure, I don’t see why not, I would just make sure they are in an airtight container:) Please let me know if you have any other questions! xT
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?
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
Made these Easter morning with mom and sister. Turned out great!! Loved the flavors together. Will be making again (:
Hey Isabella,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
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!!
Hey Sidonia,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Would half-and-half work okay as the cream? I’m trying to get rid of the excess we have in the house!
Thanks!!
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
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!
Hey Breanne,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
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.
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
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?
Hey Sneh,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Love this recipe!! What flour do you recommend to make it gluten free???!!!! ( the scones). Thanks so much. LA
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
First time making scones and these were amazing! I’m going to try utilizing fresh cranberries for the holidays.
Yes! I am really happy to hear that, Susan! Thank you for trying this recipe! xTieghan
It’s never crossed my mind to put lavender in baked goods before. This is super creative! Thanks!!
Thank you so much Suzanne! xTieghan
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! 🙂
Thank you so much Tabitha! I am so happy this turned out so well for you! xTieghan
Making these for the 3rd time! My ABSOLUTE fav!!!!
Thank you so much Lauren! xTieghan
Hello! These sound DELICIOUS and I plan on making them very soon! How can these be stored? Or must the be eaten right away?
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
I just made these this morning. The flavor combo is amazing! Thanks for a great recipe. ?
Thank you so much Alice! xTieghan