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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.
To make Homemade Buttermilk: 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
This post was originally published on June 16, 2020
I have made these scones numerous times and each time they are FAB!!!!!! Thank u so much for the fun recipe!!!!
That is amazing! I am so glad you like these! Thank you!
Sooo tasty! Thanks for another great recipe. Probably I’m addicted to your recipes! ?
Haha happy to hear it! I hope you love this when you taste it Ola! Thanks!
Hi i would love to make this for my daughter who like anything with lavender, but she’s away to college, so I’m curious if its okay to send it as a care package? I will be mailing it from CA to MI).
Hmm, I am not sure. I think if you overnight them that might work. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are incredible, I made them this morning adn they were delicous. I even forgot to put the sugar in and felt that maybe I should have poured a little less icing and added a few less choc. chips. Great recipe making Tieghan, I really enjoyed your combination of flavors and your creativitiy in shredding the butter, I had never thought of that before. Thank you for sharing these wonderful treats and keep up the good work!
That is amazing! I am thrilled you loved these scones Lauren, thank you!!
Thanks for your delicious recipe!! These were amazing. We made it this morning with fresh lavender from our flower garden. Loved how simple it was to make. Thanks again!
Awh I am so glad you loved this recipe Emily! Thanks so much!
I made these today for Mother’s Day and wowza. I used Cup4Cup gluten free flour because my mother is celiac and soy milk with apple cider vinegar instead of buttermilk because I didn’t have any. Regardless these turned out beautifully!!!My kitchen looked like a crime scene after because I decided mush up the blackberries before adding because the ones I had were HUGE. These are so tasty, not too dry, seriously a perfect scone. Thank you so much for the recipe!!
I am so happy these turned out amazing for you Anya!! My kitchen is always in need of a good cleaning after cooking too haha! Thank you!
Grating butter is the ONLY way to go for scones and biscuits!
Yes! It works so well!
They look amazing! ?
Thank you!
If I remember correctly, you had a link to purchse organic lavender buds. There were also organic rose petals on that site, but I can’t remember what it was.
Can you advise?
Hi Becky! Here are the rose buds I buy;
https://www.amazon.com/Rosebuds-Petals-8oz-Culinary-Grade/dp/B0012ZOKUI/ref=sr_1_2?ie=UTF8&qid=1487395895&sr=8-2&keywords=organic+rose+petals
Just made these for Sunday morning. Very good. Thanks for all your wonderful food and photos.
So happy you liked them, thanks Sue!
So happy you like them Sue, thank so much!
I did it last weekend and the family loved it! Thank you!
So happy you liked them, thank you!
I sure do love blueberry scones, but after seeing this recipe I’m going to have to try blackberry ones! And the added touch of white chocolate sounds so delicious!!
Yes!! I hope you love them Eden! Thank you!?
I made these yesterday morning (omitting the lavender because I didn’t have it). I avoid wheat and sugar myself, but I made them for my family. I must say, that these smelled so utterly incredible I decided to let myself have one bite. I made it about ten minutes and then decided to pay the price and eat a whole one. This recipe is INSANE incredible. My ten year old son ate EIGHT of them yesterday. My husband had five when he got home from work and didn’t end up eating dinner. These are one of my favorite things I have EVER baked. Bravo bravo on this recipe. What a winner!!!
YES!! SO so happy to hear these were such a big hit in your family! This is awesome! Thanks Carey!
I don’t like blackberries. And I don’t like white chocolate much either. But you take some pretty darn awesome photos, and so of course I just had to try “this one Pinterest recipe” at least once. 😉
So I’m just writing to tell you now that these are my new favorite thing. I am planning a batch in the morning. 😉
Keep on kicking butt and taking names!
Wow yes!! SO happy you love these Carole! Thanks so much!
I’m making the scones right now.. I grow the lavender so that helps. Don’t have to make a special trip,except for the blackberries. This is the second time I’m making the scones because they were a big hit with my husband and friends. They freeze well by the way.
YAY! This is so amazing to hear!! And fresh lavender? Yes! Thanks so much Barb, so happy you love these!
Hey! This recipe is awesome and it looks so tasteful! 🙂
I have a question, though, is buttermilk necessary? Because I can’t find where to buy it ? .-. or is there anything that can replace it?
Hi! You can use regular milk in place of the buttermilk. Let me know if you have any questions. Thanks so much! 🙂