- Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. After grating the butter (use a cheese grater), add it in and toss with the flour. Add the egg, buttermilk, and vanilla and mix until combined, avoiding overmixing. Fold in blackberries and white chocolate chips.
- On a floured surface, turn the dough and pat it into 1-inch-thick square. Cut the dough into 2-inch squares and place them 2 inches apart on the prepared baking sheets. Brush each square with buttermilk.
- Bake until golden brown, about 15 to 18 minutes, rotating the baking sheets halfway through. Let the scones cool slightly before drizzling with lavender glaze (see directions below).
Place milk and butter in a small saucepan and set over medium heat. Cook until the milk is steaming, but not boiling. Remove from heat and stir in lavender. Cover and steep five minutes. Strain the milk through a fine mesh strainer and discard the lavender. Stir in the powdered sugar, adding water if needed to thin the glaze. Drizzle the glaze over each scone. Serve the scones warm with butter.
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