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.