Lilacs are one of my favorite edible flowers. They bloom for only a few short weeks each spring, which makes them feel especially fleeting. Turning them into sugar is one of the simplest ways I know to hold onto their scent a little longer.
These sourdough cream scones are made with lilac sugar, with a few fresh blossoms folded in as well. The petals are optional, but they lend a gentle presence. You can keep them simple, or add fresh berries, roasted strawberries, or white chocolate for something more decadent.
Ingredients
Berries — blueberries, raspberries, or blackberries.
Roasted fruit — strawberries or stone fruit, roasted with a little honey. You can also take a tablespoon or two of sugar from the scone dough and sprinkle it over the fruit before baking.
Butter — unsalted and very cold. I like to freeze mine ahead of time; cold butter gives the scones their flake.
Heavy cream — adds richness and tenderness. Sour cream or buttermilk work just as well.
Sourdough discard — cold from the fridge.
Egg yolk — for a little extra richness and structure.
All-purpose flour — the base of the dough. I use Hayden All-Purpose Sonora.
Lilac-infused sugar — adds a gentle floral note.
Lilac petals — optional. If you have fresh lilacs, a few petals add subtle flavor and a bit of texture.
Lemon zest — lovely with florals. You can leave it out and add a splash of vanilla instead.
Sourdough Lilac Cream Scones
Ingredients
10 tbsp (140 g) butter, cold
2/3 cup (140g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/2 cup (100g) lilac infused sugar
1/4–1/2 cup lilac petals (optional)
1 tsp lemon zest
1 tbsp baking powder
1/2 tsp salt
Cream and sugar for finishing
Instructions
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, gate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, discard and egg yolk.
- In a large bowl, add the lilac sugar (reserving 1-2 tbsp for sprinkling) and lemon zest using your fingers, massage together to release the oils. It should smell fragrant and delicious. Add the flour, baking powder, salt and lilac petals, if using and mix to combine. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together.
- Pour the dough onto a work surface and wait it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. If freezing for longer than 8 hours, wrap the scones in plastic wrap in a freezer safe bag.
- Preheat the oven to 375. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22-25 minutes, or until golden and cooked though. Let cool for a few minutes, best eaten shortly after baking.
Leave a Reply