I know it’s only Thursday, but if you’re looking forward to a lazy weekend at home and don’t anticipate wanting to change out of your pajamas for brunch… you’re in luck.

You can make some amazing, flaky and beautiful scones with very little effort. Scramble some eggs and pour a pitcher of mimosas, and viola! A brunch that seems fancy but doesn’t even require combing your hair.

The idea for these scones came from the amazing Joy of Joy the Baker, but I used my grandmother’s scone recipe. It seriously takes just a few minutes to put together, and the results are ethereal.

 

I used coconut oil here, but you can use the same amount of cold butter if you prefer. The flavor isn’t really affected either way — I just like using coconut oil because I don’t have to worry about keeping the little pieces of butter cold.

Don’t smoosh the blackberries too much in the batter, or you’ll end up with purple scones. Unless you want to end up with purple scones, in which case, smoosh away.

 

Because these have a bit of blackberry in nearly every bite, you don’t really need to put anything on them. But some butter, clotted cream or a bit of jam would definitely not be discouraged. Just try not to get any on your pajamas.

Blackberry lavender scones (adapted from my grandmother’s scone recipe, idea from Joy the Baker. Makes 12-16 scones)
1 cup blackberries
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup coconut oil (or 1/3 cup cold unsalted butter, cut into small pieces)
scant tablespoon dried lavender
1 cup plus a few tablespoons heavy cream (cold)
turbinado sugar, for sprinkling on top (optional)

Preheat the oven to 375 and line 2 baking sheets with parchment or silicone baking mats. Prepare a clean, flat work surface with a bit of flour.

Rinse the blackberries and cut about half of them in half.

Stir the flour, sugar, baking powder and salt together in a medium or large bowl. Add the coconut oil and incorporate it using a pastry blender or your hands (if you’re using a pastry blender, you basically just roll it around in the flour. If you’re using your hands, just sort of crumble everything together with your fingers) until the mixture looks like crumbs. Stir in the dried lavender.

Using a fork, quickly stir in 1 cup of cold heavy cream until the flour mixture is just moistened (if there is still a lot of dry flour left, add another tablespoon or two of heavy cream, but you don’t want the dough to be wet and sticky). Use your hands or a spoon to incorporate the blackberries. Try not to overstir, or the scones will be really purple.

Gather the dough together in a ball and turn it out onto the lightly floured surface. Knead it 5 or 6 times, then separate it into two roughly equal balls.

Pat one ball out into a circle and cut it like a pizza to make 6 or 8 triangles, then pat the other ball out into a circle and cut into more triangles.

Place the scones one inch (or more) apart on an ungreased baking sheet, and, if desired, brush with a tiny bit of heavy cream and sprinkle some turbinado sugar on top. Bake about 13 minutes, or until the scones begin to turn golden brown around the edges and don’t look wet or mushy in the middle. Serve warm.