Blackberry Lavender Scones — Breyer Patch Farm, LLC

**From Our Kitchen to Yours**

One of our favorite summer recipes combining two items that we grow - blackberries and culinary-grade lavender!

There’s nothing quite like a flaky, buttery scone dotted with juicy blackberries and lightly kissed by floral notes of lavender. This is the month when our blackberry plants are typically loaded with berries. Between “Pick-Your-Own” and Depot Street Farmer’s Market, we keep our customers supplied with the summery fruit both via pints and in various baked goods. As we often have sourdough starter in large quantities to accommodate our weekly baking schedule, we thought it would be well-timed to release our scone recipe to readers and subscribers alike.

**The key to the perfect scone**

is to keep your ingredients *super* cold! The **butter** should be taken from the **fridge** at the exact moment you intend to cut it into the flour, and the **blackberries** are best if **frozen**. The **egg**, **sourdough** **starter**/**discard**, and heavy **cream** should likewise be **very cold** so as to keep the scone texture light, flaky, and buttery.

This recipe was originally discovered on one of our favorite resources for all things sourdough, Farmhouse on Boone, and adapted slightly to accommodate our flavor pairing and preferences.

DRY INGREDIENTS:

2 Cups All-Purpose Flour
½ Cup Granulated Sugar
1 Tbs. Baking Powder
¼ tsp. Salt
1 Stick Salted Butter, Cubed
1 Cup Blackberries, Frozen

WET INGREDIENTS:

½ Cup Sourdough Discard/Starter
1 Large Egg
1 tsp. Vanilla Bean Paste
3 Tbs. Heavy Cream

TOPPING:

1-2 tsp. Lavender Sugar*
Egg Wash (optional)

INSTRUCTIONS:

1) Combine all dry ingredients in a large, glass bowl making sure to whisk everything thoroughly before using a pastry blender (or two butter knives) to incorporate the cold butter until the mixture is crumbly and resembles peas strewn throughout the flour.

2) After butter is added to the dry ingredients, lightly toss the frozen blackberries until sufficiently coated in flour. Set the bowl aside.

3) In a separate bowl, combine the wet ingredients and whisk well to ensure the starter/discard is fully blended.

4) Gently pour the wet ingredients into the bowl with the dry ingredients, and use a spoon (wooden is our favorite here!) to stir the mixture together. Do not overmix! Turn your bowl 4-6 times while folding the wet ingredients into the dry very carefully.

5) Dump the mixture out onto parchment, and quickly shape it with your hands into an 8” round disk.

6) Once shaped, wrap parchment around the scone and place flat in the fridge for 30 minutes.

7) While your scone dough is resting, preheat your oven to 400 degrees.

8) When ready to bake, transfer the scone wrapped in parchment onto a cookie sheet (keeping the parchment with the dough), and cut into 8 even slices, spaced at least 2” apart. Brush with egg wash and sprinkle lavender sugar as desired.

9) Bake for 20-25 minutes, or until golden and fragrant.

10) Remove from the oven and place on a cooling rack. Enjoy slightly warm or completely cool for an anytime of the day treat!

NOTE:

*We make our own lavender sugar, but here is a recipe and you can also purchase it via Amazon by clicking here (or visit us at Depot Street Farmer’s Market to see if we have a jar or two in stock to sell!).