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.
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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:
- 3/4 cup sugar
- 2 1/2 all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter
- 1/2 cup sourdough starter
- 1 egg
- 1 tbsp vanilla extract
- 1/4 cup sour cream
- 1/2 tbsp culinary lavender
- 1 cup fresh blackberries (cut in half)
Lavender Glaze Ingredients:
- 1/4 cup whole milk
- 1 tbsp butter
- 1 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 1 – 1 1/2 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 1/2 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:
Should I use active starter or discard for this recipe?
Either one will work as long as it is not more than a day or 2 old. The older it is the more sour your scones will taste, and if you use fresh then it will also ferment your dough making it healthier and more digestible.
What is a substitute I can use for sour cream?
You can use heavy cream, or plain yogurt in place of sour cream.
What kind of flour should I use?
All-purpose flour is typically used, but you can substitute with whole wheat flour or gluten-free flour if needed.
Can I make these scones vegan or dairy-free?
Yes, you can use plant-based butter and milk alternatives.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Bake the scones fresh in the morning.
How do I know when the scones are done?
They should be golden brown and a toothpick inserted into the center should come out clean.
How should I store scones?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat before serving.
Can I freeze the scones?
Yes, you can freeze the baked scones. Thaw and reheat them in the oven before serving.
Other Scone Recipes you will love:
Almond Poppyseed Scones with Almond Glaze
Sourdough Lemon Blueberry Scones with lemon glaze
pin for later
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:
- 3/4 cup sugar
- 2 1/2 all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter
- 1/2 cup sourdough starter
- 1 egg
- 1 tbsp vanilla extract
- 1/4 cup sour cream
- 1/2 tbsp culinary lavender
- 1 cup fresh blackberries cut in half
Lavender Glaze Ingredients:
- 1/4 cup whole milk
- 1 tbsp butter
- 1 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 1 – 1 1/2 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 1/2 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.
Perfect flavor burst of blackberries and lavender both