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Eat. Enjoy. Relax.

Blackberry White Chocolate Lavender Cobbler Bites

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These cobbler bites were adapted from a recipe we found online at this link.


  • 2 1/2 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 8 tablespoons unsalted butter diced

  • 1 egg

  • 3/4 cup heavy cream – (recipe called for buttermilk, try using dry buttermilk culture)

  • 1 tablespoon vanilla extract - paste

  • 1 1/2 cups fresh blackberries

  • 1 cup white chocolate chips

  • 1 egg beaten with 2 tablespoons water or milk, for egg wash


Lavender Glaze

  • 1/3 cup milk

  • 2 tablespoons butter

  • 1 teaspoon dried lavender 

  • 1 cup powdered sugar



  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

  2. In a mixing bowl, combine the flour sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, heavy cream and vanilla paste. Mix until just combined, being careful not to overmix. Removed from bowl and place on floured surface.  Fold some of the blackberries and all white chocolate chips into the dough.

  3. Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into triangles about the size of a crescent roll. Place pieces, about 2 inches apart on the prepared baking sheets.

  4. Press a dip in each cobbler drop and put a blackberry in the middle of it.

  5. Brush each piece with egg wash. (on the dough)

  6. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through so they don’t burn on bottom. Let the scones cool slightly and then drizzle with the lavender glaze or blackberry glaze (see below). Serve warm with butter.


Lavender Glaze

  1. Place the milk and butter in a small saucepan and set over medium heat. Cook until the milk is steaming, but not boiling. Remove from the heat and stir in the lavender. Cover and steep 5 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.


Blackberry Glaze

1 pint blackberry (2 cups)

3 Tablespoons Sugar

¼ teaspoon lemon juice

  1.  Puree the berries and press through fine-mesh sieve to remove seeds

  2.  Add sugar and lemon juice.  Whisk until sugar dissolves.



White Chocolate Drizzle

You can melt some white chocolate and drizzle on top for a final touch.

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