Springtime Lavender Scones
By Mallory Barendregt
Hi! I’m Mallory Barendregt, I am married to my wonderful Dutch Canadian husband of almost 10 years and we have 4 kids with 1 on the way! We live in Moscow, Idaho and just love it so much. I love to sew little girls clothes and have been known to dabble in other crafts as long as they involve fun fabric. I like to make(and eat!) yummy baked goods on occasion and here are some of my favorites!
These mouthwatering treats are the perfect addition to your Spring baking routine! Perfect for picnics, parties, or whatever you may be celebrating!
Blackberry Lavender White Chocolate Scones: Half Baked Harvest
Link to recipe: Here
Ingredients
2 1/2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
12 tablespoons cold salted butter, shredded (like cheese)
3/4 cup cold cream or buttermilk, plus extra for brushing
1 1/2 cups fresh or frozen blackberries (no need to thaw frozen)
1/2-1 cup white chocolate chips
LAVENDER GLAZE
1/4 cup whole milk
2 tablespoons butter
1 tablespoon dried lavender (use 2 teaspoons for a less intense flavor)
1 teaspoon vanilla
1-2 cups powdered sugar (to taste)
Instructions:
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined. Do not overmix! Fold in the blackberries and white chocolate chips.
Turn the dough out onto a floured surface. Pat into a 1-inch thick square or circle. Cut the dough into 9 -12 squares or triangles, depending on your size preference. Brush the tops of the scones with cream. Bake until golden brown, 20-22 min.
While they bake, work on the lavender glaze. Heat the milk and butter in a small saucepan over medium heat until steaming, about 3-5 min. Remove from heat and stir in the lavender. Cover and steep for 5 minutes. Strain the milk through a fine-mesh strainer and discard the lavender. Stir in the vanilla and powdered sugar, to taste.
Drizzle the glaze over the scones and serve warm with extra butter! Enjoy!
Notes:
To Shred the Butter: freeze the butter for 10-15 min. Shred on a box grater, like cheese. Keep the butter cold.
If you don’t have buttermilk: Add 1 Tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a bit to thicken and use in the recipe.