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!
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
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
1.5 tablespoons of lavender
About 1/3 cup of baking white chocolate, cut into small pieces
- Preheat the oven to 400 degrees F.
- Combine the first four ingredients in a medium size bowl. Stir to distribute all of it evenly.
- Add in the milk, egg and vanilla extract. Stir until just combined.
- Mix in the white chocolate and lavender, again, stirring just until evenly distributed. Don’t overmix.
- Gently stir in the blackberries.
- 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).
- Bake the scones for about 15-17 minutes.
- 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.