Imagine tender, fluffy vanilla scruffins bursting with fresh blackberries and a touch of lavender. Add sticky honey buttermilk glaze to the mix and you’ve got an incredible breakfast or brunch bake. These blackberry lavender scruffins with honey glaze have a sturdy crunch that gives way to a soft, fluffy, and muffin-like center. These are simple and just the right blend of rustic meets sophisticated.
What I love about scruffins is how simple they are. And they are virtually impossible to mess up! And that’s because you can make this in one bowl and you don’t have to be as worried about mixing. To elaborate, in many bakes like scones and biscuits, overworking the batter completely ruins the crumb. However, with a scruffin you can mix that dough a bit extra, have a wetter batter that allows for a bit of spreading, get messy, have fun, and so on. There are no rules here, which defies baking a bit! And that’s part of the fun of food mashups like this lavender blackberry scruffin. Plus, it’s fun to say!
Blackberry Lavender Scruffins
So what’s a scruffin? It’s Softer and cakier than your typical scone, yet with a biscuit like shape and outer crumb. Scruffins are a cross between a muffin and a buttermilk scone. And rather than being cut into triangles or baked into tins, they are scooped and dropped right onto baking sheets.
These cruffins boast spring and summer flavors. The honey and buttermilk glaze creeps into all the crunchy crevices and roasted fruit while tying in all the flavors to sweet perfection.
*Lavender can be strong, so don’t use too much of it will be overwhelming!
These blackberry lavender cruffins are a quick and delicious way to have a ritzy restaurant brunch in the comfort of your own home. This treat makes a great Easter or Mother’s Day dish. If you make these for a holiday breakfast, make sure to snap a pic and share with me on Instagram! And Join me on Instagram for more free recipes and food photos!
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Blackberry Lavender Scruffins With Honey Glaze
Tender, fluffy, and bursting with fresh blackberries, these Scruffins (scone muffins) are the an easy breakfast or brunch!
- 2 1/8 C AP flour
- 1/2 C granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground dried lavender
- 1/2 tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- 1/2 C butter grated and frozen
- 1 large egg
- 1/2 C buttermilk well shaken
- 1 C blackberries chopped roughly
- 3/4 C powdered sugar
- 2 tablespoons butter melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream for brushing scruffins
Preheat oven to 400 degrees F.
Grate up frozen butter and set aside in freezer until ready to use
In a large bowl, use a wooden spoon to mix together all dry ingredients: flour, salt, lavender, lemon zest, sugar, and baking powder
Add frozen butter and use a pastry blender to cut butter into flour mixture. Do this until it resembles sand with a few tiny pebbles left.
In a separate bowl, mix buttermilk, vanilla, and egg.
Drizzle over flour mixture. Use wooden spoon to bring dough together.
Then add chopped blackberries and gently mix until a cohesive dough forms.
Use an ice cream scoop or spoon to gather 1/4 cup of dough. Form upward onto baking sheet, so they’re like tall dough balls.
Brush with cream. Bake 18-22 minutes, until golden brown.
Make glaze. Melt butter. Whisk in honey and vanilla, and then the powdered sugar. If it is too thick, use a tablespoon of buttermilk. Spoon over warm Scruffins.