Whole Wheat Dark Chocolate Lavender Blackberry Scones

What better pastry to serve guests than an elegant whole wheat dark chocolate blackberry lavender scone? These scones are perfect to serve for dessert or for afternoon tea time. And they just happen to have three of my favorite things bundled up into one: blackberries, dark chocolate and lavender. The best thing yet, they are very quick and easy to make! Simply add the ingredients together, mix well and separate onto a pan. I hope you enjoy them as much as I did!


  • 2 1/2 cups whole wheat flour
  • 2 tablespoons raw honey
  • 1 tablespoon baking powder
  • 8 tablespoons coconut oil
  • 1 cage free organic egg
  • 3/4 cup buttermilk + more for brushing (To make homemade buttermilk click here)
  • 1 tablespoon vanilla extract
  • 1 cup fresh or frozen blackberries
  • 1/2-1 cup dark chocolate chips


  • Lavender Glaze

  • 1/3 cup allmond milk
  • 2 tablespoons butter (To make homemade butter click here)
  • 1 tablespoon dried lavender 
  • 1 cup powdered sugar


  • Preheat the oven to 400 degrees F.
  • Prepare 2 baking sheets by spreading butter over them.
  • Take a good sized mixing bowl and combine the whole wheat flour, honey, and baking powder. Add the oil and mix with the flour. Next, fold in the egg, buttermilk and vanilla. Mix until everything is combined well. Mix in the blackberries and dark chocolate chips
  • Take a handful of dough and mix into a small ball. It does not have to be too uniformed. Place the rolled dough about 2 inches apart on the baking sheets. Use the extra buttermilk to brush over each scone.
  • Place in the oven and bake until golden brown, about 15 minutes. Allow the scones to cool and use the lavender glaze to drizzle over the scones. 

Lavender Glaze

Combine the almond milk and butter in a small saucepan. Turn the stove to medium heat. Steam the milk, but do not boil. Remove from the heat and add the lavender. Cover and let steep for five minutes. Strain the milk through a fine strainer and throw away the lavender. Stir in the powdered sugar until it reaches a good consistency. Drizzle the glaze over each scone.

Natalie Baugh