Next up in Lilacpalooza are these delectable scones. As I mentioned in my last post. I went a bit crazy this past weekend, baking with lilac flavor inspired by our gorgeous big lilac bush in full bloom.
Blueberry lavender is a popular combination. Replacing the lavender with lilac seemed like a good idea. It was.
These scones are so melt in your mouth delicious. Soft, tender and chewy. The blueberry and lilac flavor combination is a total winner and the lilac glaze gives them a little extra oomph.
I love these elegant flavor scones.
Lilac Blueberry Sugar Scones with Lilac Glaze
(Adapted from Vanilla Sugar Scones from Food.com)
For the Lilac Blueberry Sugar Scones:
- 3 cups AP flour
- 1 tablespoon baking powder
- 1/3 cup white granulated sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons cold butter cut in pieces
- 1 egg
- 1 cup whipped cream
- 2 tablespoons lilac syrup (recipe follow)
- 1/2 cup lilac blossoms rinsed and patted dry
- 1 cup of fresh blueberries
- 1/2 cup white granulated sugar
- Preheat oven to 400 degrees F.
- Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, 1/3 cup sugar an salt.
- Work the butter into the flour mixture with your hands or a pastry cutter until there are no big chunks left.
- Add the egg, whipped cream and lilac syrup and work the dough with your hands just until everything is combined and dough is sticky.
- Knead in the lilac blossoms and then gently add the blueberries taking care not to crush them.
- Pour the 1/2 cup sugar onto your workspace and patt the dough out flat.
- Flip it over to coat both sides in the sugar.
- You can either cut the dough into pieces or use a cutter. I used a double heart cutter.
- Place the scones on the baking sheet and bake for 15-20 minutes or until the scones slightly brown on top.
- Remove from the oven, transfer to a wire rack and let cool completely before glazing.
For the Lilac Glaze:
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 4 tablespoons lilac syrup
- 1 tablespoon water
- 1 dab purple food coloring (optional)
- Place the scones with the rack directly on the parchment lined backing sheets.
- Whisk all ingredients together until smooth.
- Load into a disposable pastry bag or a ziplock bag.
- Snip off the tip and drizzle the scones with the glaze.
- Let glaze harden completely before serving.
For the Lilac Syrup:
- 1 cup white granulated sugar
- One cup Water
- 1+1/2 cups fresh lilac blossoms
- A few drops of purple food coloring (optional)
- Rinse the lilac blossoms well and gently pat dry with paper towels.
- Place the f lowers sugar and water together in a saucepan and heat on low.
- when mixture starts to boil turn the heat down to low and simmer for about 10 minutes until the mixture thickens.
- Stir in the food coloring if desired
- Remove from heat, strain out the flowers and let cool completely.
- Place in sealed jar and store in a cool dark place.