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This blackberry lavender white chocolate scone recipe delivers the perfect balance of sweet berries, fragrant lavender, and creamy white chocolate in a buttery, flaky pastry. These scones make a stunning addition to any brunch spread or afternoon tea and never fail to impress guests with their elegant flavor combination.
I first made these scones for a spring garden party and they've become my signature baked good. The lavender glaze initially came from my grandmother's recipe box, but I added the blackberry and white chocolate combination after experimenting with flavors from my farmers market haul.
Ingredients
- All purpose flour: forms the foundation of these tender scones
- Granulated sugar: adds just enough sweetness without overwhelming
- Baking powder: ensures a proper rise for light, airy texture
- Cold salted butter: shredded like cheese creates incredible flakiness
- Cold cream or buttermilk: provides moisture and richness
- Fresh or frozen blackberries: burst with tartness in every bite
- White chocolate chips: offer sweet creamy pockets throughout
- Dried lavender: infuses the glaze with subtle floral notes
- Powdered sugar: creates a smooth, sweet finishing glaze
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- Combine flour, baking powder, sugar, and salt in a large mixing bowl. This creates the base structure for your scones and ensures even distribution of leavening and sweetness throughout the dough.
- Add Butter and Wet Ingredients:
- Add the shredded cold butter and toss with flour mixture until coated. The key is keeping everything cold so the butter remains in distinct pieces. Pour in buttermilk and beaten egg, then mix gently just until combined. Overmixing develops gluten and results in tough scones.
- Incorporate Mix-Ins:
- Fold blackberries and white chocolate chips into the dough with a light touch. Some berries breaking is perfectly fine and actually creates beautiful purple streaks throughout the finished scones. The combination of tart berries and sweet white chocolate creates wonderful flavor contrast.
- Shape and Cut:
- Turn dough onto a floured surface and gently pat into a 1-inch thick square. Avoid rolling with a pin as this compresses the dough too much. Cut into 9 large or 12 smaller squares depending on your preference. The square shape is less traditional but much easier than rounds and wastes no dough.
- Bake to Golden Perfection:
- Brush tops with cream for a beautiful golden color and place in preheated oven for 20-22 minutes. Look for scones that are lightly golden on top and bottoms are slightly darker. A toothpick inserted should come out clean except for melted chocolate or berry juice.
- Create Lavender Glaze:
- Warm milk and butter in a saucepan until steaming then steep dried lavender covered for 5 minutes. Strain out lavender solids and stir in vanilla and powdered sugar until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable.
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The lavender element in these scones always transports me back to a trip through Provence where fields of purple stretched as far as I could see. My daughter now requests these for her birthday breakfast every year, claiming the scent of lavender makes any day feel special.
Make Ahead Options
These scones can be prepared entirely the night before baking. Shape the dough, cut into squares, and arrange on your baking sheet. Cover tightly with plastic wrap and refrigerate overnight. In the morning, simply brush with cream and bake directly from the refrigerator, adding about 2 minutes to the baking time. The glaze can also be made ahead and gently rewarmed.
Flavor Variations
While blackberry and lavender create a magical pairing, this scone base welcomes endless variations. Swap blackberries for raspberries or blueberries depending on the season. Replace white chocolate with dark chocolate for a more intense flavor. The lavender can be substituted with lemon zest, orange zest, or even rosemary for a different aromatic note. My personal favorite alternative uses cherries and almond extract for a completely different but equally delicious scone.
Serving Suggestions
Serve these scones slightly warm with additional butter for spreading. They pair beautifully with earl grey or chamomile tea. For a more substantial brunch offering, serve alongside a simple fruit salad dressed with honey and mint. These scones also make wonderful gifts when packaged in a bakery box with the glaze in a separate container for the recipient to drizzle themselves.
Common Queries
- → How do I know when the scones are properly baked?
The scones are done when they're golden brown on top and around the edges, which typically takes 20-22 minutes at 375°F. If you're unsure, you can insert a toothpick into the center of a scone - it should come out clean with perhaps a few moist crumbs but no wet batter.
- → Can I make these scones without the lavender?
Absolutely! The scones themselves don't contain lavender - it's only in the glaze. You can make a simple vanilla glaze instead by omitting the lavender and just combining the milk, butter, vanilla, and powdered sugar. Alternatively, you could add a bit of lemon zest to the glaze for a bright citrus flavor that pairs wonderfully with blackberries.
- → Why do I need to shred cold butter for this recipe?
Shredding cold butter creates thin, even pieces that distribute throughout the dough without needing to be fully incorporated. These cold butter pockets create steam during baking, which helps create flaky, tender layers in your scones. It's important to keep the butter cold throughout the process for the best texture.
- → Can I prepare the dough ahead of time?
Yes! You can prepare the dough, cut it into squares, and then freeze them on a baking sheet until solid. Once frozen, transfer to an airtight container and store for up to 3 months. When ready to bake, you can place the frozen scones directly on a parchment-lined baking sheet, brush with cream, and bake - just add a few extra minutes to the baking time.
- → How should I store leftover scones?
Store cooled scones in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days. Warm them in a 300°F oven for 5-10 minutes before serving. You can also freeze baked scones for up to 3 months - thaw at room temperature and then warm in the oven for the best texture.
- → Can I substitute other berries for the blackberries?
Yes! Raspberries would work beautifully in this recipe as a direct substitute. Blueberries or chopped strawberries would also be delicious. If using strawberries, pat them dry after chopping to remove excess moisture. Each berry will bring its own unique flavor to complement the white chocolate and lavender.