Glazed Lilac Scones

Course: Breakfast, Brunch, Snack

Cuisine: North American

Prep Time: 35

Cook Time: 10

Total Time: 45

Servings:

Calories: 276kcal

Author: Lord Byron's Kitchen

Glazed Lilac Scones are packed with fresh lilac petals and lots of lilac infused flavour too! If you didn't know lilacs were edible, you've been missing out this whole time! With a gentle lemon-like taste, and powerful and pungent floral overtones, these scones are great for any warm-weather breakfast or brunch. Lilac season is short, so get started right away!

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Ingredients

1 2/3 cups all purpose flour
3 tablespoons salted butter, softened
3 tablespoons lilac infused sugar https://www.lordbyronskitchen.com/lilac-infused-sugar/
3 teaspoons baking powder
1 large egg
1/2 cup milk
2 teaspoons lilac syrup https://www.lordbyronskitchen.com/lilac-syrup/
2 cups lilac petals

For the Glaze:

1 1/2 cups confectioner's sugar
2 tablespoons lilac syrup https://www.lordbyronskitchen.com/lilac-syrup/

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, lilac infused sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer or stand mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
Add 2 cups of lilac petals. Beat them into the flour mixture on low speed.
Next, in a separate bowl, whisk together the egg, milk, and lilac syrup.
Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
Remove from oven and transfer to a wire cooling rack immediately.
Once cooled, whisk together the confectioner's sugar and lilac syrup until smooth. Drizzle over the cooled scones and top with a few lilac petals.

Notes

If you do not have lilac infused sugar and you don't care to make any at home, you can use regular granulated sugar. Also, if you do not have lilac syrup, you can use vanilla extract. The scones will still be delicious, but the flavour and the scent of the lilacs will be substantially lessened.

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