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.