Blueberry lavender scones: marbled blue and white, just a touch sweet, and perfect teatime goodness.
I got this idea because I was making blueberry scones one day, and it occurred to me: 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.
So, here we are. I used an old family favourite scone recipe, slightly adapted, as the base for this recipe. The original is 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.
What are scones?
Scones are a traditional British baked good, typically served as an accompaniment to tea. They are a slightly denser, more dry version of a classic American savoury biscuit, and are usually served with butter, jam and/or cream. The flavour of scones can range in sweetness, from barely sweet at all (very like a flaky biscuit), to quite sweet (reminiscent of cake).
Are blueberry lavender scones sweet?
This recipe for blueberry lavender scones is slightly sweeter than the one it is based on, but not by a whole lot. It is designed to still make a great base for a generous slathering of your favourite preserves (i.e, it’s not too sweet!). To compliment the fruit and draw out the lavender flavour, I’ve also added an optional thin, sweet glaze to the tops of these scones.
Recipe adjustments: making blueberry lavender scones
I wanted to include this section in this post just in case you’re someone who prefers scones to be more like dessert than a savoury biscuit with a sweet topping (like jam). If you like your scones on the sweeter side, you can double the sugar in this recipe to make them have a bit more of a cake-like flavour and texture. Otherwise follow the recipe as directed.
The only thing to note if you do increase the sugar is that the dough may be softer/more sticky, the scones will spread more while they bake (they won’t be as tall), and the colour will be darker (baked goods with more sugar become more brown in the oven).
If you make your scones with more sugar, consider reducing your oven temperature by 25 degrees F to keep the colour less dark.
Tips for making perfect scones
There are a few tips I can give you for baking perfect blueberry lavender scones. I’ll outline my favourite ones here!
1 – Follow the recipe (& lighten the flour!)
Maybe it goes without saying, but following the recipe is always a great first step! Also, when you’re measuring by cup, it is always important to lighten the flour (stir/loosen it up a bit in your container before you measure it) to make sure that it isn’t compacted. This simple step will keep your scones from becoming too dry!
2 – Keep the butter cold
Keeping the butter cold will help your little butter chunks to remain intact and those beautiful flaky layers to become possible in your scones. The idea is that you don’t want to work the butter into the dough too much; rather, just enough for it to get pressed into little pockets throughout the dough (which melt in the oven and produce that beautiful layered texture!)
3 – Don’t overwork the dough
The reason for this is twofold in this recipe. Like I said before, you want to keep the butter from getting overworked, but you also want to keep the blueberries from getting smashed in too much (which will make your dough turn solidly blue and become much more wet and sticky).
For the best results, make sure you only knead the dough enough to bring it together well.
4 – Use parchment paper
Parchment paper acts as a barrier between the scones and the cookie sheet, keeping the bottom of the scones from becoming too brown. It also prevents your baked goods from sticking; so, I say when possible, bake your scones on parchment paper!
5 – Don’t over (or under!) bake
Bake your scones until they are just perfectly golden on the tips. Underbaking your scones will produce a gooey interior, and over-baking them will dry them out and create a sort of “crust” on the outside.
To get the colour just right, bake the scones for the least amount of time recommended. If the scones are too light, check them every 2 minutes after that until they are just done.
How to serve scones
My favourite way to serve scones is with tea, jam, and Devonshire cream on the day they are made. Here are a few of my favourite accompaniments:
- Strawberry Orange Marmalade
- Raspberry Peach Jam
- Cranberry Apple Butter
- Blueberry Pie Filling
- Rhubarb Sauce
- Devonshire Cream
The best tea to serve with scones
I enjoy scones most with a good quality black tea, earl grey, or a London Fog tea latte. Since I often like to drink tea in the afternoon or evening, my favourite black tea at the moment is Barry’s Decaf Black Tea (bold and smooth, not bitter at all).
Can you freeze scones?
Yes! Scones do freeze quite well in a sealed bag or container for up to a month. Thaw completely before serving.
Can you make scones ahead of time?
Yes! One of my favourite things is to make large batches of baked goods and save some in the freezer to bake on another day.
Blueberry lavender scones can be prepared all the way up to the point of cutting them into wedges. After that, I like to line them up on a parchment lined cookie sheet and set them in the freezer until firm (about 2 hours). Then I just store them in a sealed bag or container until I want to bake them.
How to bake scones from frozen
You can bake scones from frozen exactly as directed in the recipe (with an extra 3-5 minutes added to the baking time, or until they are just golden at the triangle tips).
You will need:
- Ingredients (see recipe card, including culinary lavender)
- Mixing bowl
- Measuring cups and spoons
- Measuring pitcher
- Pastry cutter
- Sharp knife
- Pastry Brush
- Parchment paper
- Baking sheets
- Cooling rack
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.
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
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Preheat the oven to 400 degrees Fahrenheit.
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Sift the flour, baking powder, sugar, and salt into a medium sized mixing bowl and sprinkle the lavender over top.
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Cut in the cold butter and crumble with your fingertips until it resembles coarse crumbs (about the size of chickpeas or a little smaller).
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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.
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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.
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Bake for 12-15 minutes or until well risen and lightly golden around the edges. Cool on wire racks. Glaze.
For the glaze:
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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.
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I hope you enjoy this recipe! As always, feel free to tag me in your recipe photos on Instagram @naomicakesofficial or leave me a comment below! I love to know that my recipes are being enjoyed.
Back soon,
–Naomi
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