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Lavender Blackberry Scones

May 6, 2013 by Joy the Baker 146 Comments

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My mom isn’t afraid of spiders.  I am deathly, unreasonably, irrationally afraid of spiders.  My Mom is the only one that will walk me down the spider-ridden stairs to my car when I stop by for family dinner.  Ok… to be fair, my dad will walk me down the stairs too, but it took a lot of irrational screaming about spiders to make him understand my crazy brain.

I figure I’ll have to get over my fear of spiders before I become a mom myself.  Is that normal?  Does a fear of spiders dissipate during pregnancy or will I constantly be calling my mom every time I’m about to vacuum a spider (not that I’ve actually ever done that) (sorry spiders).

Because my mom saves me from spiders well into my thirty plus years on this planet, she has earned warm, lavender-scented scones.  She’s actually earned so much more… but scones will have to do for now.

Spiders to scones.  Yea… we just did that.

blackberry lavender scones

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Tossing cold butter into flour might be one of my favorite past times.  Breaking butter down into flour and sugar is a baking meditation.  Adding fragrant dried lavender just adds to the zen moment.

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Sometimes food is best color coordinated.  I like pale lavender paired with deep purple blackberries.

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Some berries are sliced in two.  Some berries are left whole.

The idea is to get a big heaping bite of warm berry in almost every bite of scone.

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Oh man… can I please write an entire book about biscuits and scones?

Please say yes.

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Scone rounds are brushed with a bit of beaten egg and sprinkled generously with sugar.  The idea is to create a lightly browned slightly crisp scone top.

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Baked!

I usually insist on eating these just as soon as they come out of the oven.  With extra butter and blackberry jam?  Heck yes.  Be like me.

mother's day inspired

image credit: Paola Parsons

If you’re not going to eat them right from the oven, maybe you want to make them extra pretty!  Erica from HonestlyYUM made this precious tiered serving stand.  That DIY is coming your way tomorrow!

These scones are tender, flakey, not too sweet, but studded with sweet summer berries and fragrant lavender.  They’re more on the flakey side, more flakey than dense which is how I prefer is my scones.  Less dense?  Maybe we can have two instead of one!  That’s smarts.  I hope you love them.  I hope your mama loves them too.  Spiders… no!

Lavender Blackberry Scones

makes 10 to 12 scones

Print this Recipe!

3 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon dried lavender

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup cold unsalted butter, cut into small cubes

1 large egg, lightly beaten

3/4 cup cold buttermilk

1 cup fresh blackberries(you can used thawed and drained berries from the freezer although the scones will have a more purple color)

1 beaten egg and granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.    In another bowl, combine egg and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the blackberries.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.    Place on an ungreased baking sheet.  Brush lightly with beaten egg and sprinkle with granulated sugar.   Bake for 15-18 minutes or until golden brown on top.  Serve warm.  Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

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Filed Under: Biscuits, Breakfast, Fruit, Holiday, Recipes, Snacks, Vanilla

Previous Post: « Mother’s Day Inspired
Next Post: White Chocolate Rose Cake with Strawberries »

Reader Interactions

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Questions
  1. Pam

    April 17, 2018 at 12:25 pm

    Hi Joy! I have never stopped thinking about this gorgeous brunch! I am throwing a garden tea for a very dear friend. Since there is so much to bake, I’m trying to sort what I can do ahead. I’m always afraid of freezing things. If I do, I was wondering if its best to bake and then freeze these scones or freeze the shaped unbaked dough and bake off the morning of? Thank you so much for sharing your many many talents!!

    Reply
  2. Kaleigh

    August 13, 2015 at 7:37 pm

    I just ate one of my scones just barely cooled out of the oven and it was delicious! I added some just-barely-still-OK blueberries instead of blackberries, and they work perfectly. Thank you again Joy for making my house smell awesome and my belly happy!

    Reply
  3. Mandy

    July 3, 2015 at 9:22 pm

    I love this recipe so much! Over the last few months, I’ve have mixed it up at different points with raspberries, blueberries, pecans, walnuts and cinnamon. I could bake other breakfast items, but I just keep coming back to these. Thank you so much for sharing this one!

    Reply
  4. mallory

    February 22, 2015 at 10:07 am

    Can you make the dough the day before and put it in the fridge overnight?

    Reply
  5. Christina

    July 13, 2014 at 1:17 pm

    I made these minus lavender, and they are ao yummy! Not as pretty as yours, my blackberries were fresh from the farmers market so they were really juicy, making my dough kinda wet and the scones a bit more purple. Also forgot the egg wash and sugar at the end. I am making lemon curd to go with too…mmm!

    Reply
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Trackbacks

  1. How to Prepare the Perfect Breakfast in Bed says:
    September 15, 2016 at 1:30 pm

    […] because we’re flower-obsessed, we especially love the floral notes of Joy the Baker’s Lavender Blackberry Scones. If you’re in a pinch, you can easily stash fresh muffins or scones from your favorite […]

    Reply
  2. Lavender Blackberry Scones { Scones de moras y flores de lavanda } - Pemberley Cup & Cakes says:
    March 3, 2016 at 5:15 am

    […] Notas – *Si no encuentras moras frescas en según qué época del año, no dudes en utilizarlas congeladas (y sin descongelarlas previamente); la única diferencia será que la masa adquirirá un tono púrpura más pronunciado.- Estos scones se congelan a la perfección en crudo antes de hornearlos; una genial manera de tener siempre a mano uno (o dos) en caso de emergencia. Introdúcelos en el horno, precalentado a 190ºC (375ºF), directamente del congelador durante unos 25-30 minutos sobre una bandeja recubierta con papel vegetal y respetando cierta separación entre ellos para que no se peguen al crecer. ¡Una idea perfecta!- También se pueden congelar sin problema recién hechos y una vez fríos. Tan sólo habrás de darles un golpe de calor en el horno precalentado a 190ºC (375ºF), directamente del congelador, durante unos 5-10 minutos hasta que queden tiernos de nuevo y listo!- Aunque los scones despliegan su verdadera magia recién hechos, se pueden consumir durante 1-2 días más casi como el primer día; 2-3 minutos sobre la tostadora (si es horizontal; si no, introdúcelos en el horno) son suficientes para devolverles gran parte de esa frescura inicial. 3.5.3208 Receta adaptada de los Lavender Blackberry Scones de Joy the Baker […]

    Reply
  3. Blackberry Lemon Scones - Jem of the South says:
    November 24, 2015 at 11:12 pm

    […] Blackberry Lemon Scones slighted slightly adapted from Joy the Baker […]

    Reply
  4. Inside The Baker’s Kitchen + Sweet and Savory Buttermilk Biscuits | bediva says:
    September 6, 2015 at 5:37 am

    […] Dried Lavender:  Herby, floral, and delicate!  Dried lavender makes things lovely.  Just be careful not to add too much.  That leads to soapy tasting desserts.  See: Lavender Blackberry Scones  […]

    Reply
  5. dreaming about: lavender | This Sunny Day says:
    June 11, 2015 at 11:39 am

    […] keep mosquitoes away and you can throw them into all kinds of romantic foods and drinks like this, this, this, or this. Are you dreaming of lavender? Already have some? I’m officially jealous if […]

    Reply
  6. Blackberry Lemon Scones JEM of the South says:
    May 18, 2015 at 6:37 pm

    […] Blackberry Lemon Scones slighted slightly adapted from Joy the Baker […]

    Reply
  7. blueberry lavender scones - with love and cupcakes says:
    September 10, 2014 at 11:49 am

    […] Print yield: 12 scones perfectly lovely scones filled with blueberry and lavender. adapted from: joy the baker […]

    Reply
  8. blueberry lavender scones - bakeology by lisa says:
    September 7, 2014 at 2:52 pm

    […] Print yield: 12 scones perfectly lovely scones filled with blueberry and lavender. adapted from: joy the baker […]

    Reply

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