Go Back
Print

The Hungry {Romance} Writer: Lemon Lavender Blackberry Scones

Course Bread, Breakfast
Keyword Scones
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 scones
Calories 165 kcal

Ingredients

Scones

  • 1/2 cup chilled butter small cubed
  • 1/4 cup sugar
  • 1 cup fresh blackberries washed and dried
  • 2 Tablespoons lemon zest about 3 fresh lemons
  • 3/4 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 1/2 teaspoons dried culinary grade lavender flowers
  • 1 Tablespoon whole milk for brushing the tops of scones
  • 4 Tablespoons coarse sugar optional for topping

ICING:

  • 1 cup powdered sugar
  • 1-1 1/2 Tablespoons whole milk
  • 1 teaspoon lemon zest

Instructions

Scones

  1. Preheat the oven to 375℉. Line a large, rimmed baking sheet with parchment paper. Then cut the butter into small cubes and store in the freezer until ready to use.

  2. In a bowl, stir together the sugar and lemon zest until it forms a wet, grainy mixture.

  3. In another bowl, mix together the milk, lemon juice, and pure vanilla extract. This will become buttermilk and be kind of chunky. Store in the fridge until ready to use.

  4. In a very large bowl, whisk the flour, baking powder, baking soda, salt, dried lavender, and lemon-sugar.

    Using your fingers or a fork, cut in the cold butter until the dough turns into a many-pea-sized mixture. Cover the bowl and put it back into the fridge to chill again.

  5. Five minutes later, stir the cold milk mixture into the cold flour. Using your hands, gently add in the blackberries and combine everything until the dough is moist and holds together--but don't over-mix. Over-mixing makes the dough tough and breaks up the berries.

  6. Put dough on a floured counter and form it into a ball gently, so as not to break up the berries. Push it all together and then form a rectangle, about 16" long and 5" wide. Fold the dough in half horizontally, and gently press the dough together until you have an 8" x 5" rectangle.

    Cut the rectangle into into 6 even smaller rectangles. Then cut each one of these in half diagonally so you have 12 triangle scones.

  7. Gently transfer the triangles to the baking sheet. Leave at least 2-3" between them as they will expand. Brush the tops and sides with whole milk. If you want to add coarse sugar, now is the time.

    Bake for 18-22 minutes or until the bottoms and tops are a light brown.

    Remove from the oven and cool on the sheet for 10 minutes. Then transfer to a baking rack. Cool completely before frosting.

Icing

  1. In a small bowl, mix together the powdered sugar, milk, and lemon zest until it turns into a thick icing that can be drizzled. Drizzle the icing over the cooled scones. You can store the leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days.