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!