blackberry + lavender scones

TIPS:

  • Measure in grams

  • Keep ingredients cold

  • Chill dough for at least 30 mins before use, if butter ever becomes too soft put in freezer for 5-15 mins

  • Grate the butter into the scones

  • Don’t over-knead the dough, only until it comes together

WHAT YOU NEED:

  • Macerated Blackberries:

  • 120g Blackberries (halved)

  • 2 tbsp. Granulated sugar

    Lavender Scones:

  • 240g All purpose flour

  • 1 tbsp. Baking powder

  • ½ tsp. Salt

  • 113g Unsalted butter

  • 35g Light brown sugar

  • 1 Egg

  • 1 tsp. Lavender extract

  • 95g Sour cream

    Blackberry Lavender Glaze:

  • 180g Powdered sugar

  • ¼ tsp. Lavender extract

  • 2 tbsp. Milk

  • Macerated blackberry juice

  • Dried culinary lavender

How to make it:

Macerated Blackberries:

  • Prep berries 30 mins before

  • Wash and slice berries in half

  • Toss them with sugar and let them sit

When they are ready for use, you will pour the berries into a fine mesh sieve over a bowl. Lightly press on the berries but don’t mash them, save the juice for glaze.

Blackberry Lavender Glaze:

  • In a small bowl, mix together the powdered sugar, lavender extract and the blackberry juice.

  • Slowly add in the milk until the glaze reaches a thick consistency.

  • Once scones have cooled, top them with glaze and some lavender droppings

How to make it:

Lavender Scones:

  • In a small bowl, whisk together the egg, sour cream, and lavender extract. Set mixture in the fridge.

  • In a medium bowl, add the flour, baking powder, salt, and sugar. Cube or grate the cold butter and add it to dry ingredients.

  • Using a cheese grater, grate the butter into the flour mix so the pieces are quite small.

  • Make a well in the center of the ingredients and pour in the sour cream/egg mixture. Lightly mix the ingredients together.

  • Prep the berries, place a fine mesh sieve over a bowl and pour the blackberries in. Lightly press on the berries but don’t mash them, save the juice for glaze.

  • Add the smushed berries into the dough and lightly knead the dough until it comes together.

  • Form the dough into a circle that is 6” in diameter. Cover the dough and let it rest in the freezer for at least 30 mins.

  • Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.

  • Slice the dough into 8 equally sized triangles like a pizza. Evenly space them on the sheet.

  • Brush a bit of heavy cream on top of scones. Bake for 20-25 mins until scones are golden brown on top.

  • After they have cooled, put some of the lavender glaze on top and top with dried culinary lavender.