Start by rinsing 1 cup of fresh blackberries and slicing them in half. Toss the blackberries with a tablespoon of granulated sugar in a bowl...

In a separate bowl, whisk together 1 egg, ½ cup of sour cream, and 1 teaspoon of lavender extract until well combined...

In another large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of salt, and ¼ cup of light brown sugar...

Take ½ cup of cold, cubed unsalted butter and add it to the dry mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs...

Gently fold the chilled wet ingredients and the macerated blackberries into the dry mixture...

Shape the dough into a 6-inch circle, about 1-inch thick, on a lightly floured surface...

While the dough chills, preheat your oven to 425°F (220°C)...

Once the dough is chilled, remove it from the refrigerator and slice it into 8 equal triangles...

While the scones bake, prepare the glaze by whisking together 1 cup of powdered sugar, 1 teaspoon of lavender extract, and enough blackberry juice...

Once the scones are baked and cooled for about 10 minutes, drizzle the prepared glaze over the tops...