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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 loved this recipe! Thank you so much, it was so different to anything I made before. And so quick, and easy! The first time I made it, I followed the recipe exactly. The second time, I wanted to change it up a bit so I put raspberries instead of blackberries and rose water in the icing instead of lavender. Which turned out really nice too! I would recommend trying that to anyone who enjoyed the original recipe. Thank you Tieghan!
Thank you so much Nora!! I am really glad this recipe turned out so well for you!! I hope yu continue to enjoy my recipes! xTieghan
I made this and used gluten free all purpose flour! It turned out great. I did have to bake a little longer about 25 minutes.
Love that! Thank you so much Madeline! xTieghan
I made these twice and both times they did not come out right. Is it possible that the butter and cream/buttermilk ratios are off? There was a great deal of butter that oozed out of them onto the baking sheet, which was probably because they did not come together very well in the mixing. They were much too dry. I’ll probably try a cup of the cream next time to see if it comes together a little bit better, and decrease the butter a bit. The flavor was nice but they didn’t really work out as I normally have scones turn out. Any advice?
Hey Sonny! A lot of times when baking your environment can play an effect on the result of the baked good. Since it is really dry here in Colorado I often have to add 1/4 cup additional cream to help the dough come together. Where do you live? Maybe this is also your issue? I would try using 1 cup of cream to see if that helps, but I’d leave the butter as is unless you really feel like there is too much.
Hoping this helps!! Please let me know if you have any other questions. Thank you!! xTieghan
These were amazing and simple to make! Thankful I dried my lavender and saved in a small jar! Topped with a few fresh buds once glazed! Amazing! Thanks so much! Will definitely be making these again 🙂
Thank you so much Tiffany!! I am really glad this recipe turned out so well for you! xTieghan
I just put the dough in the fridge but it seems so goopy to me! What did I do wrong!
Hi Eliana,
So sorry you are having issues. It is hard to know what happened without knowing whether you adjusted the recipe or not? Please let me know how I can help! xTieghan
This turned out looking like someone ate a bunch of grapes and vomited on the baking sheet. I think a cup and a half of berries is way too much. There is no way to add the berries without mashing them because scone dough is extremely thick and dry. The recipe sounded delicious but im extremely disappointed . Also, the white chips do not melt, Fyi. If you can offer any tips Id be happy to hear them. This was just awful. And yes ive made scones before that I had no problem with.
Hey Lisa, sorry you have had some trouble. Most really love and enjoy these scones, so not sure what might be happening. Next time, why don’t you try only using 1 cup of berries and see if that helps a bit. Also, it sounds like your dough wad maybe too dry to mix in the berries. I would add a touch more buttermilk (start with 2-4 tablespoons) to loosen the dough up. And you can of course omit the white chocolate if you don’t care for it.
Please let me know if you have any other questions. Thank you!! xTieghan
These were so good! The flavors complement each other so well. The lavender glave is amazing. I always worry about overmixing so mine were a lot “looser” than the ones in the picture above, but they were still very good.
Thank you Ellaina! I am really glad you enjoyed these scones!! xTieghan
Made this over the weekend for a meeting I had to go to. So good…I love steeping the lavender for the glaze. Tastes so good. Can’t wait to make them again. Delicious!
Thank you so much Rebecca! I am so glad you have been loving this one! xTieghan
OK these were so flavorful!!! I had a great recipe but this is so good, thank you!
Love to hear that! Thank you Abby! xTieghan
Not sure if I did something wrong?
I doubled the recipe, so I used 24T of butter – 3 sticks. (Yield was 24 scones) As they were almost done baking they were sitting in a pool of butter on the sheet pan- (I baked 12 at a time) and as they sat to cool, so I could transfer them, they soaked the butter back up. They have almost an oily mouth feel, one friend said they were too wet. When you baked them, did you have a lot of butter melt out?
Hi Dawn,
Unfortunately doubling a baking recipe doesn’t always turn out well. Next time I would recommend making two batches. So sorry about this! xTieghan
I made these as written other than using fresh blueberries since I didn’t have any blackberries. I chopped a 4.5 oz Lindt white chocolate bar and used it in place of the chips. They came out quite well despite a fair amount of butter running out onto my silpat & baking tray. I wish you had put an approximate amount of confectioners sugar in the ingredient list. I started out with a couple of tablespoons, and then realized you must have used sooooo much more to get the white color (Milk + dried lavender = brownish). My glaze had great flavor after about 3/4 cup confectionary sugar, but definitely not white. Overall, a very good recipe. (And you need to get a scale. I live in the US and I use it all the time)
Thank you so much Andrea!! I am really glad you enjoyed this recipe! xTieghan
These were my first attempt at making scones and boy were they delicious!!! I’m obsessed with your recipes and this one makes the top 10!!
Thank you Debra!! I am so glad this turned out so well for you! xTieghan
I made these for Father’s Day breakfast and they were delicious. Maybe one of the best scones I’ve ever had, rivaling even the most delicious scones I’ve bought. The texture was perfect and the flavor was fantastic.
That is so amazing to hear, Tanya! Thank you so much! xTieghan
I made these this morning and they are delicious!!!
Thank you so much Kitty! xTieghan
First off, super idea to shred cold butter on the cheese grater! Never heard of that genius idea! Secondly, I know people hate to hear others adaptations, but I had to sub a bit to use what I had, in order to use the lavender. I bought two plants and wanted to try your recipe. I used the blueberries I had and omitted white chocolate chips I didn’t have. .Increased sugar to 3/4 cup for the sweetness. Plucked fresh lavender, steeped in the milk and butter and glazed my 9 scones. Very well received by my husband on this Father’s Day. Thank you, Tieghan!
Hi Betsy! I love when you all can adapt a recipe to make it special to you! And I am so glad this one turned out well for you! Thank you! xTieghan