Tuesday, July 2, 2013

Blackberry Lavender Scones

I was inspired to make these little treats for our prolific blackberry crop! This year has been apparently perfect for these beauties and with so many it's hard to keep up! I've made compote that we drench our ice cream with which was delicious, but there is only so much compote one can wolf down before it becomes a problem.

Last Saturday we went to a sweet, romantic little wedding at which the couple provided favors of Lavender Jelly to the guests as a thank you. It was delicious. 

It seemed only obvious that with lavender (the color) swirling around that these two - one herby, one fruity, might go together very well in a great base recipe I originally created for Sultana Scones. 

Blackberry Lavender Scones

  • 3 cups all purpose flour
  • 1 cup blackberries
  • 1 Tbs. dried lavender buds
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup cold butter
  • 1/2 cup sugar
  • pinch salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  1. Preheat oven to 400.
  2. In a large bowl sift together: flour, lavender buds, sugar, baking soda, baking powder and salt.
  3. Cut butter (shown above) and add to flour mixture combining using clean hands until dry ingredients with butter resembles oatmeal.
  4. Add black berries and stir gently with spoon.
  5. In separate bowl, beat together, egg, sour cream and milk
  6. Mix/fold in wet ingredients being careful not to pulverize the berries too much.
  7. Put dough onto well floured surface and cut into circles using the opening of a water glass.
  8. Put round cut out scones on a parchment lined cookie sheet.
  9. Makes 8-10 scones depending on size of cut outs.
  10. Bake at 400 for roughly 20 minutes.

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