These blackberry lavender scones are bright, floral, and feel like a beautiful spring day!
The Story:
These grain-free, dairy-free blackberry lavender scones are everything I love about spring baking. Light, floral, and full of vibrant flavor! The subtle scent and taste of lavender pairs perfectly with the tart sweetness of blackberries, creating a scone that’s gently fragrant and delicious. With a buttery and tender crumb, and a slightly crisp exterior, they’re the perfect addition to any spring brunch or slow morning while soaking up the beauty of the season!
If you’re into the calm, fragrant vibe of lavender, don’t miss my other lavender-inspired recipes like this versatile lavender creamer and pair these scones with an iced lavender latte!
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make these blackberry lavender scones.
- Almond Flour: A grain-free flour that provides structure and helps the scones maintain their moisture.
- Tapioca Flour: A grain-free flour that aids in these scones achieving a fluffy rise and absorbs the liquid ingredients.
- Dairy-Free Butter: You’ll want to use a dairy-free butter that can hold up well to temperature changes and doesn’t become too soft easily. I often use Earth Balance butter in my baking and it does a great job. Butter will be used in the batter, as well as the glaze.
- Sugar: Just a bit of sugar gets added to the batter to sweeten the scones.
- Baking Powder: This rising agent that helps the scones achieve a nice, fluffy rise. To keep these grain-free, I use Otto's Naturals Grain-Free Baking Powder.
- Xanthan Gum: This baking agent helps gluten-free baked goods maintain their moisture so they do not become too crumbly.
- Fresh Blackberries: One of the star ingredients! Fresh blackberries will get added to the scones for a juicy burst of sweetness and bright flavor.
- Powdered Sugar: You will use powdered sugar for the dairy-free glaze. To keep these grain-free, look for an organic brand that does not contain corn starch. I use Wholesome Sweet Organic Powdered Sugar or the Good and Gather Brand Organic Powdered Sugar at Target.
- Lavender: The star ingredient! Delicately floral and calming, lavender adds a soft, flavor that pairs beautifully with the sweetness of the blackberries. I purchased my whole lavender flowers from Selefina Spice's.
Step By Step Preparation Instructions:
- Step 1: Preheat your oven to 325°F. Now, prep the lavender sugar. Finely mince the dried lavender flowers and divide: reserve 1 teaspoon for the frosting and use 1 teaspoon for the scones. (You can substitute lavender paste here if preferred.) In a large mixing bowl, combine the sugar and minced lavender. Rub them together with your fingers to release the fragrant oils—this helps infuse the sugar with the lavender’s aroma.
- Step 2: Add the remaining dry ingredients to the bowl with the lavender sugar and whisk well to combine.
- Step 3: Next, add the butter to the dry ingredients. Using a fork or pastry blender, work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Step 4: In a small bowl, whisk the egg and additional yolk together. Pour into the dry mixture and stir until a shaggy dough forms and starts to hold together.
- Step 5: Lastly, gently fold in the blackberries, being careful not to over-mix. Use your hands if needed. Blackberries are delicate and can burst easily.
- Step 6: Now, to shape the dough. Line a baking sheet with parchment paper and lightly dust it with tapioca starch. Transfer the dough onto the sheet, dust the top with more tapioca starch, and gently pat into a 7–8 inch round. It doesn’t need to be perfect, but aim for an even thickness so the scones rise well. Using a sharp knife, cut a “plus sign” into the dough to make 4 sections, then cut each section in half to create 8 triangles (you’ll end up with a “+” and an “X”). Do not separate the scones yet, grain-free dough is delicate. Bake for 20–22 minutes.
- Step 7: While the scones bake, prepare the frosting. Whisk together all frosting ingredients (including the additional minced lavender) in a small bowl until smooth. Set aside. I also subtly tinted my frosting with butterfly pea flower powder for a beautiful pastel tint.
- Step 8: Separate and finish baking the scones. Carefully remove the scones from the oven. Using a sharp knife, follow the cuts you made earlier to gently separate the triangles just slightly from one another. Return to the oven and bake for an additional 6–8 minutes until golden and set.
- Step 9: Let the scones cool completely, then generously frost with the lavender glaze. Serve and enjoy!
More Spring Recipes:
🧾 The Recipe:
Blackberry Lavender Scones
Light, floral, and full of vibrant flavor! The delicate scent of lavender pairs perfectly with the tart sweetness of blackberries, creating a scone that’s subtly fragrant and delicious.
Ingredients
For the scones:
- 1 teaspoon whole lavender flower, minced
- 50 grams granulated sugar
- 120 grams almond flour
- 130 grams tapioca flour
- 130 grams dairy free butter
- 1 whole egg
- 1 egg yolk
- 1.5 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 cup fresh blackberries
For the frosting/glaze
- 1 teaspoon whole lavender flower, minced
- 150 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 2 tablespoon coconut or almond milk
Instructions
- Preheat your oven to 325°F. Now, prep the lavender sugar. Finely mince the dried lavender flowers and divide: reserve 1 teaspoon for the frosting and use 1 teaspoon for the scones. (You can substitute lavender paste here if preferred.) In a large mixing bowl, combine the sugar and minced lavender. Rub them together with your fingers to release the fragrant oils—this helps infuse the sugar with the lavender’s aroma.
- Add the remaining dry ingredients to the bowl with the lavender sugar and whisk well to combine.
- Next, add the butter to the dry ingredients. Using a fork or pastry blender, work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg and additional yolk together. Pour into the dry mixture and stir until a shaggy dough forms and starts to hold together.
- Lastly, gently fold in the blackberries, being careful not to over-mix. Use your hands if needed. Blackberries are delicate and can burst easily.
- Now, to shape the dough. Line a baking sheet with parchment paper and lightly dust it with tapioca starch. Transfer the dough onto the sheet, dust the top with more tapioca starch, and gently pat into a 7–8 inch round. It doesn’t need to be perfect, but aim for an even thickness so the scones rise well. Using a sharp knife, cut a “plus sign” into the dough to make 4 sections, then cut each section in half to create 8 triangles (you’ll end up with a “+” and an “X”). Do not separate the scones yet, grain-free dough is delicate. Bake for 20–22 minutes.
- While the scones bake, prepare the frosting. Whisk together all frosting ingredients (including the additional minced lavender) in a small bowl until smooth. Set aside. I also subtly tinted my frosting with butterfly pea flower powder for a beautiful pastel tint.
- Separate and finish baking the scones. Carefully remove the scones from the oven. Using a sharp knife, follow the cuts you made earlier to gently separate the triangles just slightly from one another. Return to the oven and bake for an additional 6–8 minutes until golden and set.
- Let the scones cool completely, then generously frost with the lavender glaze. Serve and enjoy!
The Finished Product:
Whether you're hosting a spring gathering or simply treating yourself to a special, weekend breakfast, these scones bring a touch of elegance and seasonal flavor to the table!
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