According to my research, blackberries are sacred to Brigid and are often used in Imbolc celebrations. So here’s some blackberry scones! Hope you like!
Blackberry Lavender White Chocolate Scones 
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings: 12
Calories Per Serving: 442 kcal
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
12 tablespoons cold salted butter, shredded (just like cheese)
3/4 cup cold cream or buttermilk, plus more for brushing
1 large egg, beaten
1 1/2 cups fresh or frozen blackberries (no need to thaw, if frozen)
1/2-1 cup white chocolate chips
Lavender Glaze
1/4 cup whole milk
2 tablespoons butter
1 tablespoon dried lavender (use 2 teaspoons for a less intense flavor)
1 teaspoon vanilla extract
1-2 cups powdered sugar to your taste
Directions:
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the blackberries and white chocolate chips. It’s OK if some of the berries burst.
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Turn the dough out onto a floured surface. Pat into a 1-inch thick square. Now cut the dough into 9 large squares or 12 smaller squares. Place on the prepared baking sheet. Brush the tops of the scones with cream. Transfer to the oven and bake until golden brown, 20-22 minutes.
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Meanwhile, make the lavender glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine-mesh strainer and discard the lavender. Stir in the vanilla and powdered sugar, adding more to your taste.
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Serve the scones warm, drizzle with the glaze and smeared with butter. Enjoy!
Notes:
To Shred the Butter: freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, and keep the butter COLD.
To make Homemade Buttermilk: Combine 1 scant cup of milk and 1 tablespoon of either lemon juice or vinegar. Let the mix sit for 5 to 10 minutes until slightly thickened and you see small curdled bits. Use as directed above.
Recipe courtesy of Half Baked Harvest.com
Glad you liked the recipe!
