Description
Delight in these fragrant Lilac Scones, a unique twist on a classic treat featuring fresh lilac flowers blended into a sweet sugar mixture, combined with a tender dough infused with yogurt and orange zest. Topped with a creamy, smooth cream cheese icing, these scones are perfect for a special breakfast or afternoon tea.
Ingredients
Scones
- 2 1/4 cups all purpose flour (250 grams)
- 1 tablespoon baking powder
- 1/2 cup butter (1 stick, frozen and grated, 113 grams)
- 1/2 cup sugar (90 grams)
- 1/3 cup yogurt (100 grams)
- 1 large egg
- 1/2 cup fresh lilac flowers (flowers only, removed from stem)
- Zest of two oranges (optional)
- 1 tablespoon vanilla extract or fresh vanilla bean
- 2 tablespoons buttermilk (or any milk, for brushing)
Cream Cheese Icing
- 1/4 cup butter (softened, 1/2 stick or 56 grams)
- 4 oz cream cheese (softened, brick-style, 113 grams)
- 1 teaspoon vanilla extract (or vanilla bean pod)
- 1/4 teaspoon salt
- 2 1/2 cups powdered sugar (250 grams)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and baking powder; set this mixture aside.
- Prepare Lilac Sugar: Using a blender, food processor, or mortar and pestle, grind together the sugar, fresh lilac flowers, optional orange zest, and vanilla extract until well combined to make a fragrant lilac sugar. Set aside.
- Whisk Wet Ingredients: In a small bowl, whisk together the large egg and yogurt until smooth.
- Combine Butter and Flour: Grate your frozen butter into the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles crumbly, pea-sized pieces.
- Form Dough: Make a well in the center of the flour mixture and add the whisked egg and yogurt, along with the lilac sugar. Mix gently until a thick dough forms.
- Shape and Cut: Transfer the dough onto the lined baking sheet and pat it into an 8-inch circle. Using a sharp knife, cut the dough into 8 wedges. Brush the tops with buttermilk and space the wedges around the baking sheet to allow for rising during baking.
- Bake Scones: Bake in the preheated oven for about 20 minutes or until the scones turn golden brown. Once baked, transfer them to a wire rack to cool completely.
- Make Cream Cheese Icing: While the scones bake, combine softened butter and cream cheese in a stand mixer bowl or a large bowl if using an electric mixer. Beat until creamy and smooth.
- Add Flavoring: Incorporate vanilla extract and salt into the creamy mixture and mix thoroughly.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed until fully incorporated and the icing is smooth.
- Frost Scones: Once the scones are completely cool, use an icing spatula to generously spread the cream cheese icing on top. Avoid icing while warm to prevent melting.
Notes
- Use fresh lilac flowers that have not been treated with pesticides or chemicals.
- Frozen grated butter helps achieve a flaky texture in the scones.
- The orange zest is optional but adds a lovely citrus note enhancing the floral flavor.
- Make sure scones are fully cooled before icing to prevent the cream cheese frosting from melting.
- You can substitute yogurt with sour cream for a slightly tangier flavor.
- Buttermilk or any milk can be used for brushing the tops before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
