Hi all,

These are the perfect winter sweet treat, tea time snack or breakfast item.  With a slightly unique collection of flavors though not too out there, making these still likely to be enjoyed by a vast majority of peoples palates.  The tartness of the berries, the ever so subtle floral of the lavender, and the sweetness from the white chocolate resulting in a playful, delicious combination.  A cinch to make.  They can easily be made dairy free.  And they are quite low in sugar.  Enjoy this beautiful berry swirled recipe!

Ingredients

2.5 cups of flour

2 tablespoons of raw or coconut sugar

1 tablespoon of baking powder

8 tablespoons of butter, grated on a cheese grater into the dough

1 egg

3/4 cup of non dairy milk (If you don’t mind dairy, I recommend using buttermilk here.  If sticking with non dairy though, I would suggest coconut milk-not in a can, the kind you drink)

1 tablespoon of vanilla extract

Blackberries

1.5 tablespoons of lavender

About 1/3 cup of baking white chocolate, cut into small pieces

1. Preheat the oven to 400 degrees F.
2. Combine the first four ingredients in a medium size bowl.  Stir to distribute all of it evenly.
3. Add in the milk, egg and vanilla extract.  Stir until just combined.
4. Mix in the white chocolate and lavender, again, stirring just until evenly distributed.  Don’t overmix.
5. Gently stir in the blackberries.
6. Put the dough, by rounded heaping spoonful’s, on a cookie sheet lined with parchment paper.  I made mine about the size of a baseball each, and then flattened them just slightly (so they are better able to bake well).
7. Bake the scones for about 15-17 minutes.
8. Enjoy warm.  These would be excellent drizzled with a bit of honey on top.

Leftovers can be stored in an airtight container at room temperature for up to about two days.