Health

Healthy Mother’s Day Recipe: Lavender Lemon Blackberry Scones

Make a batch of these pastries for a mom-approved breakfast or brunch.  

Photograph courtesy Stephanie Frey/Shutterstock.

Remember when you were a kid and you made mom something out of glue and craft paper on Mother’s Day? Make her swoon all over again with something a little more edible: mouth-watering scones.

Even baking novices will find these scones are quite easy to whip up—though they sound impressive with “culinary lavender” on the ingredient list. The aroma of lavender has a calming effect on the nervous system, slowing down breathing and heart rate, and it’s also associated with increased positive emotions.

Treat the moms in your life to these deliciously sweet and tart baked goods. With this “can’t mess it up” recipe below, you will be sure to impress.

Lavender Lemon Blackberry Scones

Makes 12-16 scones

Ingredients

3 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 tablespoon dried culinary lavender
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1/2 stick) unsalted butter, cold and cubed
3/4 cup cold buttermilk, plus 2 tablespoons
1 large egg, lightly beaten
2 teaspoons freshly grated lemon zest
1 cup fresh blackberries (or berry of your choice)
1 teaspoon vanilla extract
2 tablespoons granulated sugar for sprinkling

Directions

1. Preheat oven to 400 F degrees. Position your oven racks to the upper and lower thirds of the oven. Line baking sheets with parchment paper.

2. In a mixing bowl, whisk together the flour, 1/3 cup granulated sugar, baking powder, lavender, salt, and baking soda. Cut in chilled butter (using a pastry blender or two knives), until it resembles oat-sized crumbles.

3. In a small bowl, whisk together 3/4 cup buttermilk, egg, lemon zest, and vanilla. Add the wet ingredients to the flour mixture, and stir with a wooden spoon until a soft dough forms. Fold in blackberries.

4. Transfer the dough to a lightly floured work surface. Knead dough until a compact dough forms. Pat the dough into 1” thick rectangle. With a sharp knife, cut the dough in half lengthwise, and then cut each half into four squares. Cut each square on a diagonal to form two triangles. Transfer the scones to baking sheets. Lightly brush with remaining buttermilk, and sprinkle the tops with the remaining sugar.

5. Bake for about 15-18 minutes, until the tops are golden brown. Transfer scones to a wire rack to cool slightly. Enjoyed warm, or served at room temperature.

To complete your gift, compile a gift basket with other lavender-scented goods, such as a candle, bath soap, or essential oil.

Rebecca Scritchfield is a registered dietitian/nutritionist and founder of Capitol Nutrition Group in Washington, DC.

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