Blackberries are one of my favorite fruits – mainly because I have some wonderful childhood memories associated with them and also, I love the flavor and texture of these bite-size berries. When I was younger, I lived in Prescott, Arizona and would pick wild blackberries up in the mountains with my mother and sister. We would get a little scratched up from the thorny bushes, but it all worth it when we came home and baked fresh blackberry pie for dessert.
I no longer live near wild blackberry bushes, but when blackberries come in season and they are large, plump and extra sweet, I waste no time scooping them up at the store and eating them as snacks or baking with them. Last month I tried making scones with them, and I'm glad I did. I had a feeling that the flavors of lemon and lavender would pair well with the blackberries – and I was right! By the way, if you’re a lavender fan, too, I have some new recipes headed your way…
I used to never eat scones because I thought they were bland and boring, but these ones are most definitely not! These are the best fruit cones I have ever tried in my life. It doesn’t hurt that I drizzled some homemade lavender-lemon-honey icing on top. Are you with me now??
Imagine how perfect the Blackberry Lavender Lemon Scones with Lavender Lemon Honey Icing would be for brunch. Just add tea, or for me – mimosas. These baked fruity breakfast treats are the perfect way to start your day or even end it as a dessert. Give them a go. I know you’ll love them.
Notes: When making these scones, you will notice that some of the blackberries will break apart slightly. That’s okay. Just try not to overwork the dough and you should be fine. Also, make sure to use very cold butter when adding it to the flour. I place mine in the freezer for about 10-15 minutes before I add it to the flour mixture to ensure that it’s extra cold. I also tried using a cheese grater when shredding the butter, which made it easier to incorporate into the flour.
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat and set aside.
2. Whisk together flour, sugar, lavender, baking powder, baking soda, and salt in or large mixing bowl or stir together with the flat paddle in the bowl of a stand mixer.
3. In a separate bowl, combine yogurt, lemon curd, lemon zest and an egg and whisk together.
4. Add grated or cubed butter to the flour mixture and mix with your hands or continue to mix in stand mixture for about one minute on low.
5. Add the yogurt mixture to the flour mixture and mix another minute or so until well combined. 6. Gently fold in blackberries using a spatula. Do not overmix dough. 7. Place dough on to a lightly floured work surface and shape in to an 8” round and then cut in to 8 equal-sized triangles. 8. Transfer the scones to your prepared baking sheet and brush with egg wash (1 egg whisked with 2 teaspoons water). 9. Bake 16-18 minutes. Scones should be a light golden color. Let cool. 10. Make the glaze and drizzle on scones.
