While I might have said that muffins are my new “thing” after making and falling in love with this banana crumb muffin recipe, I think scones might be creeping their way up there in terms of my favorite.
These lavender blueberry scones have the faintest hint of lavender and it makes all of the difference. Well, that, and all of that lemony frosting on top.
I’m already beginning to think of what other flavors I want to make. This scone recipe, minus the blueberries and lavender extract, is honestly a pretty blank canvas for whatever you’re feeling at the moment. Orange cranberry? Go for it. Chocolate cherry? Sounds bomb.
After doing some research on creating the perfect texture, here are a couple things I learned:
- Baking soda will only react with something acidic in the recipe, hence the lemon juice. You could get the same results using buttermilk instead of the heavy cream, but the grocery store was out at the time, so lemon juice and some sour cream did the trick. This will give you a lighter scone.
- Lots of scone recipes have eggs, while lots of recipes do not. The egg adds richness and also is another leavening agent, so I chose to include it.
- To get a perfect crumb, you need little fat pockets. That’s where the grated butter comes in. It steams to create the perfect little layers and texture.
- And while we’re on the topic of butter, chilling the dough is crucial to ensure the butter doesn’t melt the second the pan hits the oven. Don’t skip the 20 minute chill session.
- Do not over mix your dough. I think scones have a bad reputation for being tough and not a preferred baked good. NOT over mixing will help prevent that.
- This sparkling sugar is the best. It creates a killer crunch on top.
And guess what? Since it is the first of the month, that means another collab with Katie at Life of the Arty (@lifeofthe_arty)! If you guys remember last month, we collaborated on a recipe/print combo where she made a stunning print of the Southwest Ranch Stuffed Pepper recipe. This month, we decided to go the sweet route instead of another savory recipe and I’m pretty stoked about it.
As far as the frosting goes with these, feel free to do it however you want! I personally liked the casual look of a big plop of icing on top, but my Dad insisted that the drizzle looked way better. To each their own.
Can’t wait for you all to try this! And if you have any flavor combo suggestions you’d like to see turned into a recipe, feel free to slide into those DMs on Instagram and shoot me a message! 🙂Print
- 3 1/2 cups flour
- 1 cup light brown sugar
- 1 TBSP Baking powder
- 1.5 Teaspoon Baking soda
- 2 sticks salted butter, frozen
- 2 cups blueberrries
- 1 TBSP vanilla extract
- 1 TSP lavender extract
- 1 egg
- 1 cup heavy cream
- 1/2 cup sour cream
- The juice of half a lemon
- Sparkling sugar for topping, I prefer to use Wilton
- 1 egg
- 1/2 cup heavy cream
- 8 oz softened cream cheese
- 1 1/2 cups powdered sugar
- The Juice of 1/2 a lemon
- 1/4 cup honey
- 1/4 tsp lavender extract
- Whisk the flour, brown sugar, baking powder and baking soda together in a large bowl. Set aside.
- Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and cut the butter into the flour with either two forks or a pastry cutter. Toss in the blueberries and gently combine.
- In a separate bowl, whisk the remaining ingredients until combined. Create a well in the center of the flour mixture and pour the whisked cream in the middle. Gently fold the wet and dry ingredients together just until combined. Do not overmix.
- Make 16 baseball sized balls, about 1/3 cup of the dough. Whisk the egg and heavy cream together to make the egg wash. Place dough balls on two parchment lined pans, brush with the egg wash and top with sparkling sugar sprinkles. Stick the pans in the refrigerator for 20 minutes to chill.
- Preheat the oven to 375. Bake the chilled dough, rotating the pans halfway through, for 30-33 minutes or until golden brown.
- Make the frosting. Mix all frosting ingredients with a hand mixer until smooth.
- Let the scones cool for 15 minutes before topping with the frosting.
- If you do not have a box grater, cutting the butter into small pieces would work just fine!
- If you are making these for a special occasion, I recommend baking them the day of. You can make the dough in advance, roll them into the balls, cover them in the fridge and bake off when you are ready. You might just need an extra minute or so when baking.