I Lilac You A Lot

Pamela Huerto -

Lilacs belong in the genus Syringa, a word that means “tube”. This refers to the way the blossoms are shaped, and is also where the word “syringe” comes from.

They come in a variety of purple shades, and are native to the colder parts of Asia and Europe but they are common in our area because they are extremely hardy, drought tolerant and very adaptable.  Considered a large shrub, the average size is 10-12 feet tall, and they can live up to 100 years!

But what I didn’t realize until a few years ago is that they are edible!  So let’s try baking with them, and make a tasty floral treat.

Lilac Scones

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 tsp baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar (lilac infused if you’ve got it)
  • 6 Tbsp chilled butter, cubed
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1 cup lilac flowers.
  1. Line a sheet pan with parchment paper and set aside.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
  3. Using your fingertips, rub the butter into the dry ingredients until the mixture looks like crumbs.
  4. In a separate bowl, combine the milk with the beaten egg and add to the dry ingredients. Gently stir in the flowers.
  5. Turn dough out onto a floured surface. Roll or press dough out into a disk shape about 3/4-inch thick and cut into wedges.
  6. Place wedges on the prepared sheet pan and bake on centre rack at 400F until golden brown, about 15 minutes.