Nothing is better than lilacs, and nothing is better than a quality scone- and now I promise that nothing is better than the both mixed together. As lilac season is coming to an end in my zone I thought I would share my lilac scone recipe, which is the last thing I chose to do with fresh lilacs this year. They were a hit to everyone who tried them, flavors you will crave forever and never forget. Without further ado this is the best lilac scone recipe you will ever make!
The Best Fluffy & Moist Lilac Scone Recipe
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How to Prepare the Lilacs
The lilac flowers show up in a few forms in this recipe. You will need lilac syrup and either fresh or dried lilac flowers! We have a lilac syrup recipe on our blog, linked right here!
Always make sure that you wash the flowers and pick off all the stems and leaves. Make sure that you know that the lilacs you are using haven’t been near land that has been sprayed. Make sure they haven’t gotten any overspray of any kind. Once all of this is checked off your list you are ready to dive into the creation of the lilac scones!
Basic Scone Recipe
The awesome thing about making scones is that the base of the recipe is always the same. You switch out only the flavored ingredients. This makes it super easy to diversify and scones are such an elegant and delicious dessert. Having such a versatile pastry that can easily be mixed and matched makes it great for hosting, summer evenings, parties and so much more. Knowing this information makes it super easy to make the scone specific for the event in question!
This is a list of all the ingredients that are a part of the base recipe:
Scones:
- Flour
- Baking powder
- Baking soda
- Salt
- Egg
- Sour cream
- Sugar
- Frozen Butter
Glaze
- Melted butter
- Powdered sugar
This is a basic scone recipe. Each other ingredient does need to be substituted to allow for the correct consistency. But that doesn’t mean you can change up flavor! Instead of lemon juice you can add orange juice! Instead of lilac flowers sometimes I add loose leaf tea to the top! Whatever flavor you have in mind, I would bet you could make it into a scone! Now with that in mind, let’s get more into the details!
Enjoying the Lilac Scones
These scones are great alone but adding the delicious glaze is a must along with fresh or dried lilacs as a garnish. This serves amazingly with iced tea in the Summers. It’s a delicious and light dessert so it goes great with any meal light or heavy! These lilac scones make great gifts as well and all of my guests and those I have served them too have loved them! So get to baking!
How to Store
These scones are best served on day one. But to preserve them place them in an air tight container. If you aren’t going to eat them right away to not glaze them or they get soggy. If you have glazed them then make sure they are not touching in the air tight container, this prevents any more unnecessary sogginess. Enjoy for the next three to four days before throwing them out!
Let us know your favorite ways to serve scones, how you enjoyed the recipe or your favorite things to do with lilacs!
Lilac Scone Recipe
Ingredients
- 2 Cups Flour (a little extra for shaping and if the dough is too sticky to hold and shape)
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large Egg
- 3/4 Cup Sour Cream
- 1/2 Cup Sugar
- 1/2 Teaspoon Lemon Zest
- 3/4 Cup Lilac Flowers (dried or fresh)
- 2 Teaspoons Lilac Syrup
- 12 Tablespoons Frozen Butter (cut into squares)
Glaze
- 1 3/4 Cups Powdered Sugar
- 1 Teaspoon Lemon Zest
- 2 Teaspoons Lilac Flowers
- 3 Tablespoons Melted Butter
- 3 Tablespoons Lilac Syrup
- 1/2 Tablespoon Lemon Juice
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, lightly whisk the egg.Whisk in the sour cream. Set aside.
- In another small bowl, place the sugar, zest, lilac flowers and lemon juice. Mix together well. Stir the sugar mixture into the flour mixture. Add frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it's easier).Divide the dough in half. You may need extra flower around because it will stick to your hands. It doesn't hurt to add a little in the mix or on your hands tohelp.
- Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about ¾ to 1inch thick.) Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet.Repeat with the second dough portion.
- Bake until golden, 13 to 15 minutes.Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.
- Meanwhile, make the glaze: In a medium bowl, stir together the powdered sugar and zest. Stir in the melted butter, syrup, and lemon juice mixing until smooth.
- Spoon the glaze over the scones.Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.
God bless y’all and thank you for reading!
