1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. The baking sheet will help the scones brown evenly.
2. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1/2 teaspoon of kosher salt. Whisk these dry ingredients together until well mixed.
3. Add the cold salted butter (12 tablespoons, shredded or cubed) into the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. This step is crucial for achieving a flaky texture.
4. Make a well in the center of the dry mixture and pour in 3/4 cup of cold cream or buttermilk and 1 large beaten egg. Gently mix with a fork until just combined. Be careful not to over-mix; it’s okay if the dough is a bit lumpy.
5. Fold in 1 1/2 cups of fresh or frozen blackberries and 1/2-1 cup of white chocolate chips. It’s perfectly fine if some of the berries burst; this adds to the texture and flavor of the scones.
6. Turn the dough out onto a floured surface. Pat it into a 1-inch thick square. This helps the scones to bake evenly and gives them that desirable shape.
7. Using a sharp knife, cut the dough into 9 large squares or 12 smaller squares, depending on your preference. Place the cut scones onto the prepared baking sheet, leaving some space between them.
8. Brush the tops of the scones with a bit of cold cream to achieve a golden color during baking. This step adds a lovely sheen to the finished scones.
9. Transfer the baking sheet to the oven and bake for about 20 to 22 minutes until they are golden brown on top. Keep an eye on them to ensure they don’t over-bake.
10. While the scones are baking, prepare the lavender glaze. In a small saucepan, warm 1/4 cup of whole milk and 2 tablespoons of butter over medium heat until steaming, about 3-5 minutes. Remove from heat and stir in 2 tablespoons of dried lavender. Cover and let steep for 5 minutes to infuse the flavor.
11. After steeping, strain the milk through a fine-mesh strainer to remove the lavender, returning the milk to the saucepan. Stir in 1 teaspoon of vanilla extract and 1-2 cups of powdered sugar, mixing until smooth. Adjust the sweetness to your taste.
12. Once the scones are baked, remove them from the oven and let them cool slightly on a wire rack. Serve them warm, drizzled with the lavender glaze and a smear of butter. Enjoy your delightful creations!
