Sourdough Blackberry Lavender Scones with Lavender Glaze
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Indulge in the delightful fusion of flavors with these blackberry lavender sourdough scones, drizzled with a delicate lavender glaze—perfect for a charming breakfast or an elegant afternoon tea.
I saw a recipe for these scones on Pinterest, and immediately knew I needed to turn them into a sourdough recipe. I allow myself to enjoy treats a lot more if I do what I can to make them healthier, and sourdough is one way to do that without altering the flavor or texture.
These buttery scones are adapted from my sourdough lemon blueberry scone recipe, and I think I love these even more than I love those. Lavender flavor just has my heart. Infused with the soft juicy blackberries and drizzled with a subtle and sweet lavender glaze- these scones are such a treat.
Recipe Overview: Sourdough Blackberry Lavender Scones with Lavender Glaze
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Baking Time: 19 minutes
- ⏳ Total Time: 39 minutes
- 🍞 Serving: 8 scones
- ⚡ Calories: 221 calories per scone
- 🍂 Flavor Profile: Tender, lightly tangy scones with sweet blackberries and delicate lavender, finished with a soft floral glaze.
- 👌 Difficulty: Medium — requires handling tender dough and balancing flavors.
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Why you will love this lavender blackberry scones recipe:
Unique Flavor Fusion: The combination of fresh blackberries, fragrant lavender, and the richness of sourdough creates a symphony of flavors in every bite.
Healthier Choice: Made with a sourdough base, these sweet scones have improved digestibility and are a healthier option compared to traditional scones.
Beautiful Presentation: The lavender glaze adds a touch of elegance, making these blackberry lavender sourdough scones not only delicious but also visually stunning—a perfect addition to any brunch or party like a baby shower or tea parties.
Ingredients:
- ¾ cup sugar
- 2 ½ all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold butter
- ½ cup sourdough starter
- 1 egg
- 1 tablespoon vanilla extract
- ¼ cup sour cream
- ½ tablespoon culinary lavender
- 1 cup fresh blackberries (cut in half)
Lavender Glaze Ingredients:
- ¼ cup whole milk
- 1 tablespoon butter
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1 - 1 ½ cup powdered sugar
Instructions:
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, dried lavender, baking powder, and salt.
- Mix in Butter: Shred the cold butter with a cheese grater and toss in the flour mixture. You can also cut it into small cubes and cut the butter into the flour mixture with your hands or a pastry cutter until the texture resembles coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, sour cream, vanilla extract, and egg until well combined.
- Mix Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Gently fold in the blackberries. These will burst and make a bit of a mess, sprinkle with a bit of flour to work into shape if needed.
- Shape Scones: Turn the scone dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut the circle into 8 equal parts and place scones on the prepared baking sheet, spacing them a few inches apart.
- Fermentation Option: You can bake them at this point, or place the unbaked scones in the fridge to ferment for 4-8 hours. This will give the natural yeast time to break down complex carbs, making them easier to digest.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on a wire rack.
- Prepare Glaze: While the scones are cooling, prepare glaze by boiling milk together with dried lavender and butter. Turn off heat and let stand for 5-10 minutes and then strain. Whisk in 1 ½ cup of powdered sugar and vanilla into the lavender infused milk until smooth.
- Glaze the Scones: Once the scones are cool, drizzle the glaze over the top of the scones using a spoon or a piping bag. Top with a few dried lavender buds for a finishing touch.
Tips to making the best blackberry lavender sourdough scones:
- Cold butter: Keep your butter as cold as possible. This helps create flaky layers in the scones. You can even freeze the butter and grate it into the flour.
- Don't overmix: When combining ingredients, mix until just combined. Overmixing can lead to dense scones.
- Chill the dough: If your kitchen is warm, refrigerate the dough for about 15-20 minutes before baking. This helps the butter stay cold and contributes to flakiness.
- Handle the dough gently: Be gentle when shaping the dough to avoid squishing the blackberries and overworking the dough.
- Use a sharp cutter: If you're cutting the scones into shapes, use a sharp knife or cutter for clean edges which help the scones rise evenly.
- Don't overcrowd the baking tray: Space out the scones on the baking tray to ensure even baking and good air circulation.
- Preheat the oven: Make sure your oven is fully preheated before baking the scones for an even rise and golden color.
FAQ's:
Either works. Discard (up to a couple days old) adds a tangier flavor, while active starter will give a slightly lighter texture and a bit of extra lift.
Plain yogurt or heavy cream both work well as substitutes and will keep the scones tender.
All-purpose flour is the standard choice. You can swap in some whole wheat flour for a heartier texture, or use a gluten-free blend if needed.
They should be lightly golden on top, and a toothpick inserted in the center should come out clean.
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm them slightly before serving.
Yes, baked scones freeze well. Let them cool completely, then freeze and reheat in the oven when ready to enjoy.
Other Scone Recipes you will love:
Almond Poppyseed Scones with Almond Glaze
Sourdough Lemon Blueberry Scones with lemon glaze
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Sourdough Blackberry Lavender Scones with Lavender Glaze
Equipment
- 1 Baking sheet
- 1 Large mixing bowl
- 1 Cheese grater
- 1 Pastry cutter
- 1 Whisk
- 1 Medium bowl
Ingredients
Ingredients:
- ¾ cup sugar
- 2 ½ all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold butter
- ½ cup sourdough starter
- 1 egg
- 1 tablespoon vanilla extract
- ¼ cup sour cream
- ½ tablespoon culinary lavender
- 1 cup fresh blackberries cut in half
Lavender Glaze Ingredients:
- ¼ cup whole milk
- 1 tablespoon butter
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1 - 1 ½ cup powdered sugar
Instructions
Instructions:
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, dried lavender, baking powder, and salt.
- Mix in Butter: Shred the cold butter with a cheese grater and toss in the flour mixture. You can also cut it into small cubes and cut the butter into the flour mixture with your hands or a pastry cutter until the texture resembles coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough starter, sour cream, vanilla extract, and egg until well combined.
- Mix Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Gently fold in the blackberries. These will burst and make a bit of a mess, sprinkle with a bit of flour to work into shape if needed.
- Shape Scones: Turn the scone dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut the circle into 8 equal parts and place scones on the prepared baking sheet, spacing them a few inches apart.
- Fermentation Option: You can bake them at this point, or place the unbaked scones in the fridge to ferment for 4-8 hours. This will give the natural yeast time to break down complex carbs, making them easier to digest.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on a wire rack.
- Prepare Glaze: While the scones are cooling, prepare glaze by boiling milk together with dried lavender and butter. Turn off heat and let stand for 5-10 minutes and then strain. Whisk in 1 ½ cup of powdered sugar and vanilla into the lavender infused milk until smooth.
- Glaze the Scones: Once the scones are cool, drizzle the glaze over the top of the scones using a spoon or a piping bag. Top with a few dried lavender buds for a finishing touch.
Notes
Tips to making the best blackberry lavender sourdough scones:
- Cold butter: Keep your butter as cold as possible. This helps create flaky layers in the scones. You can even freeze the butter and grate it into the flour.
- Don't overmix: When combining ingredients, mix until just combined. Overmixing can lead to dense scones.
- Chill the dough: If your kitchen is warm, refrigerate the dough for about 15-20 minutes before baking. This helps the butter stay cold and contributes to flakiness.
- Handle the dough gently: Be gentle when shaping the dough to avoid squishing the blackberries and overworking the dough.
- Use a sharp cutter: If you're cutting the scones into shapes, use a sharp knife or cutter for clean edges which help the scones rise evenly.
- Don't overcrowd the baking tray: Space out the scones on the baking tray to ensure even baking and good air circulation.
- Preheat the oven: Make sure your oven is fully preheated before baking the scones for an even rise and golden color.
The flavor of these scones is incredible! I've made them many times for a special breakfast treat. I usually mix them the day before and they're perfect
My family loves them!
do I want my starter active or can I use discard
you can use discard!
These scones are perfect! Also I’ve learned they freeze well.. just double the recipe and freeze the individual scones and then pop them in the oven when you’re ready for a fresh scone without doing the work 🙃
Perfect flavor burst of blackberries and lavender both