The other day I was making blueberry scones, and it occurred to me as I worked: why don’t I do this with lavender? I always love how the blueberries blend with the dough as you work it, creating a marble effect of purple and blue throughout… and, I thought to myself, “This looks like marbled lavender.”

So, here we are. I used an old family favourite scone recipe, slightly adapted, as the base for this recipe. The original was barely sweet at all, with a buttery, flaky scone texture meant to be the perfect invitation for a slathering of fruit preserves and Devonshire cream.

This adaptation is slightly sweeter than the original, meant to still make a great base for a generous slathering of sweet goodness, but it’s also meant to be enjoyed on its own if you should so desire. I’ve also added a glaze to the top of these, which complements the fragrant lavender and fruity flavour of the berries… and also, it’s just pretty. I have a weakness for pretty food.

I also just realized that the only other times I’ve made scones for this blog would be my recipe for Miniature Blueberry Drop Scones (which I made ages ago), and my recipe for Lemon Oat Scones, which I made last summer… both of which are lovely, but I think I need a few more varieties on here in the near future. I’ll have to see what I can do about that. We need allll the scones!!

At any rate. This is what we have for now, so… Scroll down for the recipe!

Blueberry Lavender Scones

These recipes are lightly sweet and fragrant with a burst of fresh blueberries. The glaze on top is a sweet finish, complementing the not-too-sweet flavour of flaky, buttery scones.

Course Breakfast

Servings 8 people

Author Naomi

Ingredients

2 cups all-purpose flour
1 Tbsp baking powder
1/4 cup white sugar
1/2 tsp salt
1/2 Tbsp culinary lavender
4 Tbsp unsalted cold butter
2 eggs
5-1/2 Tbsp milk or cream
1/2 cup blueberries fresh or frozen

Icing Glaze

1 cup icing sugar
2 Tbsp milk or cream

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Sift the flour, baking powder, sugar, and salt into a medium sized mixing bowl and sprinkle the lavender over top.
Cut in the cold butter and crumble with your fingertips until it resembles coarse crumbs (about the size of chickpeas or a little smaller).
Beat the eggs, and then stir in the milk. Add the blueberries to the flour mixture, and then pour the egg/milk mixture over top. Blend together with a fork until the mixture just comes together into a stiff, slightly dry dough. Knead lightly until the mixture comes together into one mass. Be careful not to overwork the dough so as to preserve the chunks of cold butter throughout and to keep the blueberries from colouring the dough too much.
On a lightly floured work surface, press the dough into an 8-inch disc. Cut into 8 wedges, and place onto parchment lined baking sheets.
Bake for 12-15 minutes or until well risen and lightly golden around the edges. Cool on wire racks. Glaze.

For the glaze:

Combine the icing sugar and milk in a small bowl and mix until well combined and smooth. Brush over finished scones and allow to dry until it has set.