Lilac Scones
These lilac scones are tender, lightly sweet, and infused with the delicate floral notes of fresh lilac blossoms. They feel like spring in every bite—soft, fragrant, and just a little bit magical.
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Ingredients
Lilac Scones
- 2 1/4 cup all purpose flour (250 grams)
- 1/2 cup butter 1 stick frozen and grated (113 grams)
- 1/2 cup sugar (90 grams)
- 1/3 cup yogurt (100 grams)
- 1 tablespoon baking powder
- 1 large egg
- 1/2 cup fresh lilac flowers only, removed from stem, organic
- zest of two oranges optional
- 1 tablespoon vanilla extract or fresh vanilla bean
Cream Cheese Icing
- 1/4 cup cup butter softened (1/2 stick or 56 grams)
- 4 oz cream cheese softened brick-style or (113 grams, 1/2 brick)
- 1 teaspoon vanilla extract or vanilla bean pod
- 1/4 teaspoon salt
- 2 1/2 cups powdered sugar (250 grams)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make a lilac sugar by adding lilac blossoms and sugar to a mortar. Gently grind with a pestle until the flowers break down and release their oils. You can also do this in food processor.
- In a large bowl, whisk together flour, lilac sugar, and baking powder.
- Add the grated frozen butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg, yogurt, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Make a well in the center of your dough and whisk in your egg and yogurt. Also, add your lilac sugar. Combine until a thick dough forms.
- Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk (any milk works here) Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
- Bake for 20 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
- cream cheese Icing:
- Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl if you’re using an electric mixer) and beat until creamy.
- Add vanilla and salt and stir well to combine.
- Slowly add powdered sugar and mix with your mixer setting turned on low until completely combined.
- Use an icing spatula to frost your scones Make sure scones are cool, otherwise the cream cheese icing will melt when you frost them.
Notes
While it's tempting to mix your dough until it becomes one solid mass, this will result in tough scones. To get a light and airy texture for not only tastier but also easier-to-eat baked goods, keep mixing just until ingredients are combined into small clumps - do NOT overdo the arm work! I love using my hands because you can feel how much moisture is left within each piece of flour or butter without having any worries.
Optional: Pop them in the freezer again right before baking for 15 minutes to cool your butter again, which will make them extra flaky out of the oven!
Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
Best when enjoyed immediately! Enjoy within 3 days of baking.
If you want to freeze them, freeze them baked without the icing. Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. Then add fresh icing, Scone dough can be frozen for up to one month.
Servings: 8 scones