Lilac Blueberry Sugar Scones with Lilac Glaze

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.

For the Lilac Blueberry Sugar Scones:

Ingredients:

• 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

Directions:

• Preheat oven to 400 degrees F.
• Line two baking sheets with parchment paper.
• Whisk together the flour, baking powder, 1/3 cup sugar, and 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 pat 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:

Ingredients:

• 1 cup powdered sugar
• 1 tablespoon melted butter
• 4 tablespoons lilac syrup
• 1 tablespoon water
• 1 dab purple food coloring (optional)

Directions:

• Place the rack with the scones directly on parchment-lined baking 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:Ingredients:

• 1 cup white granulated sugar
• One cup Water
• 1+1/2 cups fresh lilac blossoms
• A few drops of purple food coloring (optional)

Directions:

• 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.