This lilac sugar recipe was all over Pinterest last week. Not only are the photos gorgeous but the idea of pairing aromatic lilacs with sugar to use in other items was so intriguing! It’s the easiest thing, layering clean and dry lilac flowers with granulated sugar. And just like that, the sugar takes on the intoxicating aroma of lilacs. Amazing! I’ve been enjoying blooms and their scent in my house for the last week but never thought of using them in a edible form. But I had to try something and I decided to try the sugar in scones.
After a little scouring, I decided raspberries would pair well with the lilac sugar. I adjusted the cinnamon chip recipe I posted last year to include the lilac sugar both in and on top of the scones. To keep the raspberries whole (and not completely massacred by the food processor, turning the dough itself pink), I added them by hand. After incorporating the liquid ingredients, I scraped out the dough onto a floured surface and pressed it into a long rectangle. I gently pressed in as many raspberries as I wanted (well, first, I made an indent with my finger and then pushed the berry in). Then I folded the dough over on itself and shaped it into a rectangle again. More raspberries were added to the top before I cut it down the middle and cut each half into triangles.
There is a hint of floral overtone of lilacs in the scones. (I’ve always wanted to use ‘floral overtones’ to describe something. :)) It’s not overwhelming and maybe if you didn’t know about the sugar, you might miss it. The lilac sugar on top gives it a little more oomph and the pairing with raspberries is divine. I adore lilacs and loved using it in food stuff. I’m still thinking what I can do next.
Recipe adapted from Cuisinart - Made with a 16-cup food processor
Ingredients
- • 5 cups flour
- • 1/2 cup lilac sugar
- • 4 tsp baking powder
- • 2 tsp salt
- • 3/4 cup butter, cold and cut into small cubes
- • 1 cup plus 2 Tbsp buttermilk
- • 1/2 tsp vanilla extract
- • 2 eggs
- • 6oz package raspberries, rinsed & dried
- • 2 Tbsp heavy cream
- • 2 Tbsp lilac sugar for dusting
Instructions
- Line two baking sheets with parchment paper and set aside.
- With a large metal chopping blade in the large work bowl, add the flour, lilac sugar, baking powder and salt. Process for 15 seconds to combine.
- Add the butter and pulse to incorporate, about 8 pulses. The butter pieces should be the size of peas.
- In a liquid measuring cup, stir together the buttermilk, vanilla and eggs.
- With the machine running on the dough speed, slowly add the liquids through the feed tube until just combined. Be careful not to over mix.
- Scrape out the dough on a lightly floured surface. Press the dough into a long rectangle and press raspberries in the surface.
- Fold the dough in half on itself and gently flatten again. Add more raspberries.
- Divide the rectangle in half down the middle and cut each half into 8 triangles.
- Separate the triangles and evenly space them on the prepared baking sheets.
- Brush the tops with heavy cream and sprinkle with lilac sugar.
- Bake at 375° for 23-28 minutes, until baked through and golden brown.
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Just came across the idea of lilacs as food myself. Love the look of this recipe. I’ll have to save it for next year, as all of our lilacs are gone :(
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These look amazing! Gorgeous & lovely.