These flaky Blackberry Lavender Scones are topped with a vanilla glaze. Made with fresh blackberries and lavender flowers, these homemade blackberry scones are bursting with fresh spring flavors.
Homemade Blackberry Lavender Scones Recipe
The spring season, with all of its vibrant colors and sunny skies, has become my favorite season. The gorgeous florals and beautiful flavors are a welcome sight and taste after a dreary winter.
Spring is often synonymous with berry season, and while I’m lucky enough to live in an area where berries are available year around, spring berries are by far superior in flavor and texture. Pair that with floral lavender and you’re pretty much in spring heaven.
Fresh blackberries, when perfectly sweet and juicy, top the list for me as far as favorites go. Typically, a batch of ripe blackberries finds their way into a Blackberry Pie with a flaky and buttery crust (because fresh berry pie with vanilla ice cream is downright swoon worthy). But today? Today we did something different, and it turned out magical.
These Lavender Blackberry Scones are so tender with a buttery, flaky texture. Between the biscuit-like dough, the sweet blackberries, and the vanilla glaze, these blackberry scones taste like the breakfast version of blackberry pie.
Why I Love These Blackberry Lavender Scones:
- Texture: As mentioned above, these blackberry scones are flaky and very moist. Scones are notoriously dry and a bit crumbly. However, these lavender scones are perfectly moist with a soft, tender texture. Moist, buttery scones are a must!
- Flavor: Fresh blackberries and lavender pair so well together. Dried lavender is floral in flavor, and as such, a little goes a long way. The floral notes in dried lavender flowers enhance the sweet blackberry flavor.
- Glaze: The vanilla lavender glaze enhances both the overall flavors in these scones and the sweet factor. You can leave them unglazed if you prefer, but they won’t be nearly as sweet.
- Simple: Homemade scones are actually very simple to make. A base scone recipe uses pantry staple ingredients so you aren’t necessarily buying anything abnormal you’ll never use again.
Vanilla Glazed Blackberry Scones Ingredients:
Apart from the dried lavender buds, these scones are made with basic ingredients you probably already have on hand.
- Granulated Sugar
- All Purpose Flour
- Baking Powder
- Dried Baking Lavender: You can find dried lavender flowers for baking in your grocery store’s herbs and spices section.
- Unsalted Butter: Use cold unsalted butter so you can control the overall salt content in the recipe. You need the butter to be cold in order to make the scones extra flaky and buttery.
- Large Egg: I use large eggs in all my baking recipes.
- Heavy Whipping Cream: You need heavy whipping cream because it’s thick and rich in flavor. Any type of milk or half & half should not be substituted.
- Vanilla Extract: Vanilla is used in both the scone dough and in the vanilla glaze. The rich vanilla flavor enhances both the blackberry and lavender flavors.
- Powdered Sugar
- Blackberries: We use fresh blackberries in this recipe, but you can use frozen if you prefer. If using frozen blackberries, add them to the dough frozen, otherwise the dough will be too wet. If using fresh, look for juicy blackberries that are sweet and ripe.
How To Make These Lavender and Blackberry Scones From Scratch:
This is a basic overview of how to make blackberry and lavender scones. The recipe card below has more details.
- Dry Ingredients: Mix flour, sugar, baking powder, dried lavender, and salt together.
- Butter: Next, add the cubed and cold butter into the flour mixture, cutting it in with your standing mixer, a fork, or a pastry cutter. Once it resembles coarse crumbs and the butter is the size of peas, it’s ready.
- Liquid: Add in the egg, heavy cream, and vanilla extract. Using a fork or a stand mixer, mix the scone dough until it comes together.
- Blackberries: Finally, add in the fresh blackberries. Using you hands, gently work the blackberries into the scone dough. Some of the blackberries will release their juices, and that’s okay. Do your best, however, to be as gentle as possible when mixing the blackberries into the dough. If too many blackberries break and release juice, the dough will be too wet.
- Pat: Turn the dough out onto a lightly floured surface and pat into a circle, about 1/2” thick. If needed, you can sprinkle a bit of flour on the dough if it feels too wet.
- Assembly: Cut into 8 triangles. (See troubleshooting tips down below if the the dough is too wet/too dry.)
- Bake: Brush the tops of the scones with heavy cream and bake on your prepared baking sheet (I use parchment paper on my baking sheet) until lightly golden brown.
- Glaze: In a small bowl, whisk powdered sugar, vanilla extract, and heavy cream together. Drizzle over the tops of the lavender and blackberry scones.
Can I Freeze Scone Dough?
Yes, you can freeze scones. I suggest freezing these blackberry scones unbaked, and then baking them when you’re ready for them. While you can freeze baked scones, they tend to get a little bit soggy when defrosting (see the storage tips below for more details).
- Freezing Tips: To freeze these before baking, make the scone dough, cut the dough into triangles, and flash freeze on a baking tray for 1 hour. Then, store the scones in an airtight container until ready to bake.
- You can bake the scones frozen, but you will need to add a few minutes to the overall bake time. Drizzle with the lavender vanilla glaze.
Best Scone Storage Tips:
You’re going to want to store these lavender scones in an airtight container. You can store them at room temperature for a couple of days, or you can store them in the fridge.
- If you want to freeze this blackberry scone recipe after baking, you can; however, they might get soggy when you defrost them.
- I suggest freezing them unglazed. Once you’re ready to serve, warm them in the oven or in the microwave, then top with the vanilla glaze.
- White Chocolate Chips: You can add white chocolate chips to the dough, making these blackberry lavender white chocolate scones.
- Lemon: You can add a bit of lemon zest or lemon juice to the dough, or you can make a lemon glaze if you’d like. Lemon pairs well with both blackberries and lavender.
- Almond: You can also add almond extract to the dough instead of vanilla extract.
Here are some other favorite scone recipes to try next:
- Lemon Rosemary Scones
- Lemon Blueberry Scones
- Orange Cream Scones
- Lemon Poppyseed Scones
- Strawberry Cheesecake Scones
- Cranberry Orange Scones
Here are some other blackberry recipes too:
Homemade Scones Troubleshooting Tips:
- Too Wet: If you feel like the scone dough is too wet (i.e., it’s really sticking to your hands), sprinkle a little bit more flour until the dough can be patted into a circle. This can happen for varying reasons (the butter was too soft, the egg was extra big, etc.).
- Too Dry: If the scone dough is too dry and it doesn’t want to stick together, add a little bit more heavy cream. (About 1 Tbsp at a time.) Like pie dough, sometimes the dough just needs a pinch more liquid to come together properly.
- Scones Spread While Baking: If the scones spread while baking, chances are the butter in the dough got a little bit too soft while you were making the dough. This can easily be remedied by putting the dough in the fridge or freezer for a bit before baking.
- Pro Tip: I like to cut the dough into triangles, put them on my parchment lined baking tray, and then pop them in the freezer for 5-10 minutes. Then I pull them out, brush with cream, and bake.
- Brush With Cream: I prefer to brush my homemade scones with heavy cream rather than an egg wash. I feel like an egg wash is too heavy for the delicate flavor and texture of scones, especially these blackberry lavender scones.
- 2 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp dried baking lavender*
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy whipping cream, plus more for brushing
- 2 tsp vanilla extract
- 1 1/4 cups fresh blackberries
- 1 cup powdered sugar
- 2 Tbsp heavy whipping cream
- 2 tsp vanilla extract
- dried lavender (baking lavender), for sprinkling
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or coat the pan with baking spray).
- In a large bowl (or the bowl of a standing mixer), mix flour, sugar, baking powder, dried lavender, and salt together.
- Using a fork or a pastry cutter (or your standing mixer), work the butter into the flour until the mixture resembles coarse crumbs (and the butter is about the size of peas).
- Next, add in the egg, heavy whipping cream, and vanilla extract. Mix until the dough comes together.
- Lastly, add the fresh blackberries to the scone dough. Using your hands, gently mix the blackberries into the dough.**
- Turn the dough out onto a floured surface and form the dough into a flat circle, about 1/2” to 3/4” thick. Cut the dough into 8 equal triangles.
- Place the scones on the baking tray, and brush the tops with a bit of heavy cream.
- Bake for about 18-20 minutes, or until the tops are lightly golden brown.
- Allow to cool for 5-10 minutes.
- Whisk the powdered sugar, vanilla extract, and heavy cream together. If the glaze is too thick, add in a bit more heavy cream. If it’s too thin, add in a bit more powdered sugar.
- Drizzle over the tops of each scone. Sprinkle dried lavender flowers on top, if desired.
- Let the glaze set before serving.
*You can find dried baking lavender in your local grocery store's herbs and spices section. It might be referred to as lavender flowers, culinary lavender, lavender buds, baking lavender, or dried lavender.
**As you mix the blackberries into the dough, some of the blackberries might break and release their juice. That’s fine and to be expected, but still try to be as gentle as possible when mixing them into the dough.
***If the scone dough is too wet, add a bit more flour until the dough is manageable. If the dough is too dry, add in a little bit more heavy whipping cream until the dough comes together. Read the troubleshooting tips for more info.