Description
Delightful Blackberry Lavender Scones bring British bakery magic to your morning, blending delicate floral notes with sweet berry goodness. Sweet and elegant pastries invite you to savor a luxurious breakfast moment with each crumbly, aromatic bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) all-purpose flour
- 1 cup (150 g) fresh blackberries
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream, plus extra for brushing
Flavor Enhancers:
- 1 tablespoon (15 g) dried culinary lavender
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg
Sweeteners and Seasonings:
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (14 g) turbinado sugar, for topping
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (2.5 g) salt
Instructions
- Preheat the oven to 400F (200C) and prepare a baking sheet with parchment paper for optimal scone preparation.
- Combine flour, sugar, baking powder, salt, and dried lavender in a large mixing bowl, ensuring even distribution of dry ingredients.
- Incorporate cold butter into the flour mixture using a pastry cutter or fingertips, creating a texture resembling coarse crumbs with small butter pieces remaining.
- Whisk heavy cream, egg, and vanilla extract in a separate bowl until thoroughly blended.
- Gently integrate the cream mixture into the flour mixture, stirring minimally to prevent overworking the dough.
- Delicately fold fresh blackberries into the dough, maintaining their structural integrity and avoiding excessive mixing.
- Transfer the dough onto a floured surface and shape into a 1-inch thick circular form. Divide the circle into 8 equal triangular wedges using a sharp knife.
- Arrange scones on the prepared baking sheet, spacing them approximately 2 inches apart. Lightly brush tops with additional heavy cream and sprinkle with turbinado sugar for enhanced texture and flavor.
- Bake for 18-20 minutes until golden brown, verifying doneness by inserting a toothpick into the center which should emerge clean.
- Allow scones to rest on the baking sheet for 5 minutes, then transfer to a wire rack for slight cooling. Serve warm for optimal taste and texture.
Notes
- Prevent berry bleeding gently fold fresh blackberries into the dough to maintain their shape and prevent color bleeding throughout the scones.
- Select ripe but firm blackberries for the best texture and minimal juice dispersion during mixing and baking.
- Freeze butter beforehand and work quickly to keep it cold, ensuring flaky and tender scone texture with distinct butter layers.
- Swap lavender with other herbs like rosemary or thyme for different flavor profiles while maintaining the aromatic essence of the scones.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg