Create - 23 Feb 2020

Blackberry and Lavender Scones

Scones are a must have at any girls picnic and they’re the perfect bite-sized treat to enjoy anywhere. These scones are a twist on the usual jam and cream, instead using the sweet, natural flavouring of blackberries and the subtle aroma of lavender.

Blackberries are high in antioxidants called anthocyanins, this is due to their deep purple hue. Think of antioxidants like pacman, they go around gobbling up free radicals that can damage our cells. Blackberries are naturally high in fibre and vitamin C, and whilst they are not the berry that everyone immediately gravitates towards. These scones will make sure they get added to the top of your list.

Blackberry and Lavender Scones (makes 8)

Ingredients

2 cups organic self raising flour
1 cup blanched almond meal
½ cup coconut sugar
80g organic grass fed butter, cubed
1 cup buttermilk
1 punnet blackberries
½ TBS culinary lavender
1 tsp vanilla bean paste
Optional Lavender Glaze
½ cup icing sugar
¼ tsp culinary lavender, crushed in a mortar and pestle to powder
2 TBS milk

Directions

Preheat oven to 200˚C.
Stand butter at room temp for 15mins.
Whisk flour into a bowl. Add almond meal and sugar. Mix with a spatula to combine.
Add butter and use your fingertips to rub butter into flour mixture until it looks like breadcrumbs.

Make a well in the centre, add buttermilk, vanilla and lavender. Using a butter knife gently mix the dough until just combined.
Coat blackberries in a little flour and then add to the mix. Stir through to just combined.
Turn dough out onto a lined and dusted baking tray. Using lightly floured hands, spread dough out on the baking tray to about 20cm round.
Cut into 8 pieces and pull apart slightly, this will help the scones rise together.
Brush a little buttermilk onto the top of each scone to help them brown up a little on the top.

Place in the oven for 30mins.
Remove from the oven and allow to cool.
If you’re making the glaze, combine ingredients in a bowl and drizzle over the scones before pulling apart to serve.

Note: you must use culinary lavender, do not eat lavender from the garden.

In this recipe I used: https://mtbaimbridgelavender.com.au/product/culinary-lavender/

Tips:

you don’t need to put the glaze on top. You could also make a blackberry chia jam and top each scone with a little cream and homemade jam.
the lavender flavour will strengthen over time, so if making a day in advance consider reducing the amount included you do not need to add the lave