Blackberry Lavender White Chocolate Scones

These Blackberry Lavender White Chocolate Scones blend the juicy sweetness of blackberries, the richness of white chocolate, and a fragrant lavender glaze into one stunning pastry. I love how the buttery dough bakes up golden and flaky, while the glaze adds a gentle floral finish that feels straight out of a bakery.

Why You’ll Love This Recipe

I turn to this recipe whenever I want to impress with minimal fuss. These scones use a simple method—shredded cold butter and a quick mix—for a light, tender crumb. The blackberry and white chocolate combo is sweet and bright, and that lavender glaze brings a touch of elegance. Whether I’m baking for a brunch, a tea gathering, or just to enjoy a peaceful morning, these scones always feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Scones

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 12 tablespoons cold salted butter, shredded
• 3/4 cup cold cream or buttermilk
• 1 large egg, beaten
• 1 1/2 cups fresh or frozen blackberries
• 1/2–1 cup white chocolate chips

For the Lavender Glaze

• 1/4 cup whole milk
• 2 tablespoons butter
• 1 tablespoon dried lavender
• 1 teaspoon vanilla extract
• 1–2 cups powdered sugar

Directions

I begin by preheating the oven to 375°F and lining a baking sheet with parchment paper. In a large mixing bowl, I whisk together flour, baking powder, sugar, and salt. Then I toss in the shredded butter, making sure it stays cold for maximum flakiness.

Next, I stir in the cream and beaten egg, mixing just until combined—no overworking. I gently fold in the blackberries and white chocolate chips. Some berries will break, and I think that makes the scones look even better.

I turn the dough out onto a floured surface, pat it into a 1-inch thick square, and cut it into 9 or 12 squares. Then I place them on the baking sheet, brush the tops with cream, and bake for 20–22 minutes until golden.

While they bake, I warm milk and butter in a small saucepan, then steep the lavender for 5 minutes off the heat. After straining, I mix in vanilla and powdered sugar until the glaze reaches a thick but pourable consistency.

Once the scones come out of the oven, I let them cool for about 5 minutes before drizzling on the glaze and serving with a pat of butter if I’m feeling indulgent.

Servings and timing

This recipe makes 12 servings.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

I like to switch things up by using raspberries or blueberries instead of blackberries depending on what’s in season. Sometimes I swap white chocolate for dark or semi-sweet chocolate for a more intense flavor. When I want a twist on the glaze, I use lemon zest instead of lavender, or try almond extract with cherry scones for a whole new profile.

Storage/Reheating

I store these scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. To reheat, I pop them in a 300°F oven for 5–10 minutes. They also freeze beautifully—either baked or unbaked. I freeze cut dough squares and bake them straight from the freezer with a few extra minutes added to the bake time.

FAQs

How do I know when the scones are properly baked?

I look for a golden color on top and slightly darker bottoms. A toothpick should come out clean or with melted chocolate, but no raw dough.

Can I make these scones without the lavender?

Yes, the lavender is only in the glaze. I often leave it out or swap it for lemon zest or vanilla for a simpler flavor.

Why do I need to shred the butter?

Shredding cold butter creates thin layers that melt during baking, releasing steam and creating beautifully flaky texture. It’s a game changer.

Can I prepare the dough ahead of time?

Absolutely. I shape and cut the dough the night before, refrigerate it on a baking sheet, and bake straight from the fridge in the morning.

Can I use other berries in this recipe?

Yes, I’ve made these with raspberries, blueberries, and even chopped strawberries. Just be sure to pat juicy fruits dry so the dough doesn’t get too wet.

Conclusion

These Blackberry Lavender White Chocolate Scones have become one of my favorite ways to elevate a morning or celebrate a quiet afternoon. The sweet berries, creamy chocolate, and gentle floral glaze create a harmony of flavors that feels both comforting and refined. I always enjoy watching the glaze drip down the golden edges while the scones are still warm—pure joy in every bite.

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