Blackberry Lavender White Chocolate Scones: Easy Recipe 2025

Why You’ll Love These Scones

Perfect Blend of Flavors

The combination of sweet blackberries and creamy white chocolate in these scones hits just the right balance of indulgence and freshness. Each bite gives you that juicy, tart-sweet burst of blackberry, perfectly complemented by the rich, melty white chocolate. But what really sets these scones apart is the subtle floral hint of lavender. It’s not overpowering — just enough to give them a unique, elegant twist that makes them feel extra special.

Unique Ingredients

These scones get their irresistibly flaky, buttery texture from using salted butter and cream in the dough. The salted butter isn’t just for richness; it also enhances the sweetness of the chocolate and berries, while cutting through the floral notes of the lavender glaze. I also love how fresh blackberries and sweet white chocolate chips work together here. The flavors are both comforting and unexpected — a perfect treat to elevate your brunch spread or afternoon snack.

Easy to Make

Don’t let the fancy name fool you! These scones are incredibly easy to whip up. The steps are straightforward, even if you’re not a seasoned baker, and everything comes together in less than an hour. After some quick mixing, folding in the goodies, and a little shaping, they’re ready to bake. And here’s the best part: they taste absolutely heavenly served warm, fresh out of the oven, with that glistening lavender glaze drizzled on top. Trust me, there’s nothing quite like biting into a warm scone, where the chocolate is still just slightly melty, and the glaze adds that sweet floral finish.

Ingredients for Blackberry Lavender White Chocolate Scones

What You Need

Here’s everything you’ll need to make the most delicious batch of Blackberry Lavender White Chocolate Scones. I’ve tested these measurements multiple times, so you can bake with confidence!

• 2 1/2 cups all-purpose flour: This is the perfect foundation for tender, flaky scones.
• 1 tablespoon granulated sugar: Just a touch of sweetness to balance the flavors.
• 1 tablespoon baking powder: Gives the scones their beautiful rise.
• 1/2 teaspoon kosher salt: Enhances all the other flavors.
• 12 tablespoons cold salted butter, shredded: This is key for flaky layers—don’t skip the shredding step!
• 3/4 cup cold cream or buttermilk: Keeps the dough nice and soft. Buttermilk adds an extra tang if you have it.
• 1 large egg, beaten: Helps bind the dough together.
• 1 1/2 cups fresh or frozen blackberries: Go for fresh when they’re in season, but frozen works beautifully too (no need to thaw beforehand!).
• 1/2-1 cup white chocolate chips: This depends on how sweet you like them. I usually stick to 3/4 cup for a balanced flavor.

Lavender Glaze Ingredients

This lavender glaze is what takes these scones to the next level. Here’s everything you’ll need:

• 1/4 cup whole milk: Adds the right consistency for the glaze.
• 2 tablespoons butter: Helps the glaze set and gives it richness.
• 1 tablespoon dried lavender: Brings a light floral touch—don’t go overboard, a little goes a long way.
• 1 teaspoon vanilla extract: For a warm, mellow undertone.
• 1-2 cups powdered sugar: Start with 1 cup and adjust for your desired sweetness and thickness.

Optional Tips

Here are a couple of tricks I’ve learned that make this recipe even easier:

• Freeze your butter before shredding: Cold butter is essential for flaky scones, and frozen butter is much easier to grate. I usually pop it in the freezer for about 15 minutes before starting.
• DIY buttermilk: If you don’t have buttermilk on hand, don’t worry! You can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes, and it’s good to go!

Step-by-Step Directions

Preparation Steps

Before we start, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will ensure your scones don’t stick and bake evenly. Next, grab a mixing bowl and combine your dry ingredients: 2 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1/2 teaspoon of kosher salt. I find it helps to whisk these together to ensure everything is evenly distributed—no surprise clumps of salt or baking powder!

Making the Dough

This is where the magic starts. Take your 12 tablespoons of cold shredded butter and work it into the flour mixture until it resembles slightly coarse crumbs. A box grater works wonderfully for shredding the butter straight from the freezer—it’s a little tip I swear by for achieving that flaky texture in scones.

Now, add in your 3/4 cup of cold buttermilk and 1 beaten egg. Mix gently until the dough just comes together. At this point, it’s okay if it looks a little shaggy—it doesn’t need to be perfectly smooth. Overmixing can make scones tough, so don’t worry too much.

Next, gently fold in 1 1/2 cups of fresh or frozen blackberries and 1/2 to 1 cup of white chocolate chips. I’ve learned from experience that frozen blackberries are easier to work with if you want to avoid them bursting too much, but either works! Be gentle here so you don’t crush the berries completely.

Shaping and Baking

Lightly flour your work surface, then turn the dough out and pat it into a square—about an inch thick is perfect. Using a sharp knife or bench scraper, divide the dough into smaller squares. If you prefer traditional triangular scones, you can then cut each square diagonally into two triangles.

Carefully transfer the scones onto your prepared baking sheet, leaving a little space between them. Brush the tops with a bit of cream for that golden, glossy finish—this step is optional but worth it if you want bakery-perfect scones. Pop them into the oven and bake for 20 to 22 minutes, or until the tops are just golden and the edges look set.

Making the Lavender Glaze

While the scones bake, you can whip up the lavender glaze. In a small saucepan, warm 1/4 cup of whole milk and 2 tablespoons of butter over medium heat. Stir in 1 tablespoon of dried lavender and let it steep for about 5 minutes. The aroma here is dreamy and adds that delicate floral note that makes these scones special. Once steeped, strain out the lavender and transfer the infused milk to a bowl.

Stir in 1 teaspoon of vanilla extract and begin adding 1 to 2 cups of powdered sugar, a little at a time, until the glaze reaches your desired consistency. I like it on the thicker side so it drizzles beautifully over the scones.

When the scones come out of the oven, let them cool just slightly before drizzling with the lavender glaze. Serve warm and enjoy—these are such a treat!

Expert Tips for Success

Helpful Baking Tips

When it comes to baking these Blackberry Lavender White Chocolate Scones, a few little tricks can make a big difference. Here’s what I’ve learned from making these over and over:

• Shred butter with a box grater for best results. Cold butter is the secret to flaky scones, and shredding it with a box grater makes it effortless to distribute throughout the dough. I like to freeze the butter first—it makes shredding even easier, plus it stays cold longer while you mix.
• Let your blackberries burst. As the scones bake, some of the blackberries will burst slightly, creating little pockets of juicy sweetness. It’s completely normal and actually enhances the flavor. Don’t worry if your dough gets a little streaked with purple during mixing—it’ll make your finished scones colorful and irresistible.
• Dried lavender for the glaze is a must. Trust me, the floral note in the glaze really ties everything together. To get the best flavor, steep the dried lavender in warm milk and butter—this helps release the lavender’s essence without it being too strong. Look for edible-quality dried lavender at specialty stores or online.

With these tips, you’ll be well on your way to bakery-level scones that are bursting with flavor and charm!

Nutritional Information

Calories Per Serving

Each serving of these Blackberry Lavender White Chocolate Scones comes out to approximately 442 calories. It’s a satisfying treat, perfect for enjoying with your morning coffee or as a midday pick-me-up. While they’re indulgent, the balance of flavors and ingredients makes every bite worth savoring!

Frequently Asked Questions

Can I use dried blackberries for these scones?

While fresh is preferred, you can use dried blackberries, but adjust liquid ingredients to accommodate.

What can I substitute for buttermilk?

You can make your own by adding vinegar or lemon juice to regular milk and letting it sit for a few minutes.

How should I store the scones?

Store in an airtight container at room temperature for up to three days. You can also freeze them for longer storage.

Try our Easy Lemon Scones Recipe
Learn about culinary-grade lavender