For the mascarpone cream:

In a medium bowl beat the cream and sugar until thick peaks appear very thick.

In a medium bowl whip the mascarpone and vanilla until smooth and creamy.

Fold the whipped cream into the mascarpone mixture until combined.

Don’t over mix. 

For the biscuits:

Preheat oven to 400 F degrees.

Start by pulsing together the dry ingredients until combined.

Take a frozen stick of butter and grate it using a cheese grater.  Add it to the dry ingredients in the food processor. 

Pulse some more until the texture resembles coarse sand.

Whisk the egg, milk and sour cream together and add to the food processor.  Pulse until the dough just comes together. 

Pat dough into a rectangle 3/4″ thick and using a floured biscuit cutter, cut dough rounds.  Place on a lined baking sheet 

Brush the tops with cream and sprinkle with a combination of lavender sugar and turbinado sugar.

Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

To make the blackberry syrup:

Combine sugar, water and 1 pint blackberries in a saucepan and bring to a boil.  Reduce heat to low and let simmer for 5 minutes.  Blend if desired to create a smooth sauce, or mash the blackberries to create a chunkier sauce. 

Spoon a portion of berries, a tablespoon or two of sauce, and then a dollop of whipped cream over each cake. Top with another cake and more cream; serve immediately.