Good Morning and Happy Thursday ya’ll! Spring is in the air in this kitchen and I for one am not mad about it. Spring is one of the best flavor seasons by far, right after Fall of course. You guys know how I love my fall flavors, maybe a little too much 😛
Spring to me means, warmer weather, rain, flowers, farmers markets, berries, and lots of trips to the park. When I think of spring baking I immediately think of a fruit and floral combo. The two go hand in hand, especially when both are fresh. Alas, the creation of these Blackberry Lavender Scones.
So before I get really into this post I want to throw a little disclaimer out there:
I do NOT like scones. I think they’re dry and, frankly, dare I say…overrated? That being said, I’m sure you’re thinking, “WTF!?” or “Why on earth are you posting this then?”. Well, these scones, THESE scones are G-O-O-D. Somehow, someway, these scones throw all those negative thoughts about this beloved pastry, right out the window.
Scones are super versatile in the sense that you can change up the flavor to almost anything you prefer. You can substitute any berry or omit the berries all together and replace them with chocolate chips or nuts. Whichever combination you prefer, the key to making these scones GOOD, is being very careful not to overmix them. Overmixing is the #1 common cause to dry scones.
These scones are fluffy, moist, and crumbly in all the right ways. If you have never tried blackberry and lavender as a combination, it’s a must. And the added bonus of white chocolate chips? Heavenly.
We use this recipe almost daily in our kitchen. People absolutely LOVE them. And when I say love, that’s putting it lightly. People go nuts over these.
If you feel the same way I do (or did) you have to give these a try. I might even argue, if you are a scone lover, these might just be the best you’ve ever had 🙂
I love seeing what you guys come up with so be sure to leave a comment!
For the scones:
5 1/4 cups flour
3/4 + 1/8 cups sugar
2 Tbsp + 1 tsps baking powder
1/4 tsp salt
14 oz cold, cubed butter
2 eggs
2 tsp vanilla
3/4 + 1/8 cup whole milk
1 1/2 cup fresh or frozen blackberries
1 cup white chocolate chips
1 Tbsp fresh lavender or 1 1/2 tsps dried
*Extra sugar for topping
For glaze:
1/3 cup half and half
2 1/2 cups powdered sugar
Zest of one lemon
-Combine all ingredients in bowl and whisk until smooth
For scones:
1. In a mixer fitted with a paddle attachment combine flour, sugar, baking powder and salt.
2. Add cold, cubed butter to flour mixture. Mix until butter is pea sized or a tad larger.
3. Combine eggs, vanilla and milk. Add to butter/flour mixture. Mix until just combined. DO NOT OVER MIX. If there are a few dry bits in the bottom of the bowl that aren’t mixing in, dump out dough on a surface and mix in by hand.
4. For 8 extra large scones, form dough into a flatten circle on table. Once formed cut into 8 triangles. Top each triangle with sugar.
*Alternatively you could form your dough into a square and cut squares, then cut those squares in half diagonally for smaller triangular scones.
5. Bake at 350 degrees until edges start to reach a golden brown. The scones should spring back when you touch them. If you touch them and leave an indent, they have not finished baking.
6. Cool slightly and top with glaze.
