These scones are light, flaky, and tender, studded with blackberries and scented with lavender, then finished with coarse sugar for a delicate crunch.

I’m lucky to have a blackberry bush in my garden, which survives the late spring heat here in Las Vegas. I started it from a rooted offshoot from my parents’ yard in California, and I’ve kept the plant going for about seven years. Each season it produces a little more fruit, so I pick and freeze berries as they ripen. That way I always have blackberries on hand for baking without worrying about spoilage.

At the same time my lavender plant overflows with blooms, so combining lavender and blackberry felt inevitable — similar to my Blackberry Lavender Lemonade. These scones came out exactly as I hoped: tender but flaky, with a buttery texture, a touch of tartness from the blackberries, and a crunchy, sweet top from the turbinado sugar.

Substitutions + Tips:

• Full-fat coconut milk – used instead of heavy cream; it adds richness without a strong coconut taste. If you avoid coconut, a rich cashew milk or a store-bought non-dairy heavy cream substitute works well.
• Ground flaxseed meal – acts as a binder in place of eggs; chia seed meal is a fine alternative.
• Cane sugar – recommended for best flavor, color, and texture; other sugars may change the result.
• Lavender buds – fresh or dried work; pinch them into the sugar to release more aroma.
• Unbleached all-purpose flour – yields the intended texture. A 1:1 gluten-free flour can work; when tested, King Arthur Measure-for-Measure GF flour performed well, with a slightly shorter bake time to keep the center moist.
• Vegan butter – keep it cold; cutting it into the flour creates flaky layers. If it melts into the dough, scones become more cake-like.
• Blackberries – both fresh and frozen are fine. Frozen berries are less likely to break down while mixing; fresh berries can create pretty swirls if they burst.
• Turbinado sugar – a coarse sugar ideal for topping; it melts slowly and creates a pleasant crunchy crust. Cane sugar can be used in a pinch but may brown faster.

Other Scone Recipes You’ll Love!

• Vegan Glazed Figgy Maple Scones
• Vegan Blueberry Mint Scones with Zesty Lemon Icing
• Glazed Cranberry Orange Scones

Yield: 8 scones

Sugared Blackberry Lavender Scones

These scones are perfectly fluffy and flaky with fresh blackberries folded in and lavender aroma, topped with coarse sugar for a little crunch and sweetness.

Ingredients

• 1 cup + 2 tablespoons full-fat coconut milk, divided
• 1 (7 g) tablespoon flax meal
• 1 teaspoon vanilla extract
• 1/3 cup (75 g) sugar
• 2 teaspoons dried lavender buds
• 2 1/3 cups (315 g) unbleached all-purpose flour
• 1 tablespoon (13 g) baking powder
• 1/2 teaspoon salt
• 1/4 cup (45 g) cold vegan butter
• 3/4 cup (85 g) fresh or frozen blackberries
• 1 1/2 tablespoons (25 g) turbinado sugar

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a liquid measuring cup whisk 1 cup coconut milk, flax meal, and vanilla; set aside. In a small bowl, combine sugar and lavender buds, rubbing them together to release fragrance. In a large bowl whisk flour, the lavender-sugar, baking powder, and salt.
3. Cut the cold vegan butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the coconut milk mixture and fold until no dry pockets remain. The dough will be slightly sticky; let it rest for about 5 minutes.
4. Generously flour a work surface and turn the dough out onto it. Press the dough into a flat layer, then fold it over itself and press gently. Repeat two more times. If it’s very sticky, dust with a bit more flour while folding. Roll or pat the dough into a 1½-inch-thick round.
5. Cut the round into eight wedges and transfer them to the prepared baking sheet. Brush the tops with the remaining 2 tablespoons coconut milk and sprinkle with turbinado sugar. Bake 21–23 minutes, until golden on top.
6. Cool on a wire rack for about 15 minutes before serving. Store at room temperature for 3–5 days.

Notes

• Full-fat coconut milk provides richness similar to heavy cream without a strong coconut flavor.
• Flax meal is an effective egg replacer; chia works too.
• Keep the vegan butter cold to ensure flaky layers.
• Frozen berries minimize bleeding while mixing, but fresh berries create lovely swirls when they burst in the dough.
• Turbinado sugar creates a crunchy, lightly caramelized top because it melts more slowly than finer sugars.

I mean—look at these scones! I’m already planning another batch.