Instructions:

For Scones:

1. Whisk all purpose flour, sugar, baking powder, lavender, lemon zest and salt together in a large bowl.

2. Grate cold butter and add this to the flour mix.

3. Using your hands, gently mix the butter and flour mixture together. The dough should resemble a pebbly/sandy or breadcrumb texture.

4. Combine heavy cream and egg in a bowl and whisk together. Next add this to the flour mixture and using a knife gently cut the batter to mix it all together.

5. Add blackberries in and gently fold them into the dough until well combined. Do not overmix.

6. Your dough will look very loose, that is normal!

7. Line a baking sheet with a silicone matt or baking paper, then turn the dough onto the baking sheet. Form dough into a disc that is 1.5 inches thick.

8. Cut the dough into equal sized triangles and gently pull them apart from each other so they don’t melt into each other while baking.

9. Brush your triangles with some heavy cream or milk to help with browning.

10. Bake at 400F for 20-25 minutes. Allow to cool before adding the lemon glaze.

Ingredients:

Blackberry Scones:

• AP flour (2 1/4 cups)

• Granulated sugar (1/2 cup)

• Baking powder (1/2 tbsp)

• Culinary Lavender (1/2 tbsp)

• Heavy cream (1/2 cup)

• Unsalted butter (1/2 cup; cold)

• Egg (1)

• Fresh blackberries (1 1/2 cups)

• Lemon zest (1 tsp)

• Pinch of salt

Lemon Glaze:

• Lemon juice (1 tbsp)

• Lemon zest (1 tsp)

• Powdered sugar (1 cup)

• Milk (1/4 cup)

• Melted butter (2 tbsp)

For lemon glaze:

1. Sift powdered sugar in a bowl. Add in lemon juice, lemon zest, and melted butter in and stir together until smooth.

2. Depending on if you like your glaze more runny use more lemon juice or milk, if you’d like a thicker glaze use more powdered sugar.