Lavender Blackberry Scones with Lemon Glaze via The Home Cook’s Kitchen
Around this time of year, most Willamette Valley residents are either raiding secret blackberry patches or wondering what to do with the roughly seven million berries that have appeared in their backyards. Well, you can freeze them — then you’ll probably have berries to last you until this time next year. You can eat them all in one sitting, which will undoubtedly leave you with a sore belly and purple-stained lips. Or, you can bake them into something utterly delicious. Something like lavender blackberry scones with lemon glaze.
This recipe, developed by Georgie over at The Home Cook’s Kitchen and sponsored by the Oregon Raspberry and Blackberry Commission, combines the subtle floral properties of lavender (also abundant in local yards this time of the year) with the juicy, tart flavor of blackberries. A sweet and sour lemon glaze ties it all together, and the whole package sounds absolutely heavenly.
Give them a try and be sure to let us know how they turn out!
LAVENDER BLACKBERRY SCONES
2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tbsp baking powder
pinch of salt
1/2 tbsp culinary lavender
1/2 cup heavy cream
1/2 cup cold, unsalted butter
1 1/2 cups fresh blackberries
1 tsp lemon zest
1 tbsp lemon juice
1 tsp lemon zest
1 cup powdered sugar
1/4 cup milk
2 tbsp butter melted
- Preheat oven to 400 degrees F and line a large baking tray with a silicone mat (or baking paper).
- Whisk all-purpose flour, salt, sugar, baking powder, lemon zest, and lavender together in a large bowl.
- Grate butter with a cheese grater and add to the flour mixture.
- Use your hands to rub the butter and flour mixture together until it resembles breadcrumbs or a course flour (like almond flour).
- Combine heavy cream and egg in a bowl, and whisk together.
- Add heavy cream and egg mixture to the flour and butter mixture, and use a knife to gently cut the batter to mix it together.
- Gently use a spatula to fold in the blackberries just until the dough is well combined, but be careful not to overmix.
- Turn the dough out onto your baking tray and shape into a round, 8" disc. The dough should be around 1.5" thick.
- Cut the dough into 8 equal-sized triangles and gently pull them apart from each other so that they don't touch.
- Brush the triangles with a little bit of heavy cream or milk to help them crisp up.
- Place in the oven for 20-25 minutes, or until lightly browned on the top and cooked in the middle, but still soft. Set aside to cool.
Serve and enjoy!