📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure the baking powder is fresh, otherwise your scones might not rise properly. Sifting the flour can help with a lighter texture, but its not required.
3. Add 1 tablespoon dried lavender buds to the dry ingredients. Gently crush the lavender buds with your fingers to release their fragrance. Be careful not to overdo it; too much lavender can make the scones taste soapy.
4. Cut in 1/2 cup (115g) cold unsalted butter, cubed, into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the better the scones will be. Small chunks of butter create steam during baking, resulting in a flakier scone.
5. In a separate bowl, whisk together 1/2 cup (120ml) heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Don't skip the vanilla! It adds a lovely warmth to the scones.
6. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be shaggy, and that's perfectly fine.
7. Gently fold in 1 cup (150g) fresh blackberries. Be gentle when folding in the blackberries to avoid crushing them and staining the dough too much. Frozen blackberries can be used, but don't thaw them first, and expect some color bleed.
8. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. You can use a rolling pin, but patting is gentler and helps maintain the scones' tender texture.
9. Use a 2-inch biscuit cutter or a sharp knife to cut out scones. If using a knife, cut into wedges. Try not to twist the cutter as you press down, as this can seal the edges and prevent them from rising properly. You know, sometimes I just use a glass if I cant find my cutter!
10. Place the scones onto the prepared baking sheet, leaving about 1 inch of space between them. This allows for even baking.
11. Brush the tops of the scones with a little extra heavy cream or milk. This will give them a beautiful golden-brown color. For an extra touch, sprinkle with a bit of granulated sugar.
12. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them; ovens vary, and you don't want them to burn. The internal temperature should reach around 200°F (93°C).
13. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they're tempting straight from the oven, letting them cool slightly allows the flavors to meld and the texture to set.
14. Serve warm with clotted cream, jam, or a dollop of mascarpone cheese. And of course, a cup of tea or coffee on the side! These scones are best enjoyed fresh, but they can be stored in an airtight container for a day or two. Although, if you ask me, they never last that long! I ate 3 just whilst baking them. It was terrible..... and delicious!
15. This recipe, honestly, has become my little escape. Each time I bake these scones, the process feels like a mini-vacation to a field filled with lavender and blackberry bushes. What does this mean for you? Perhaps a new favorite weekend tradition, a way to impress guests, or simply a comforting treat on a rainy day.