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5 from 1 vote

Lilac Raspberry Scones

I make scones in a similar fashion to biscuits and I use coconut milk (or coconut cream) for that rich cream style scone taste (think Scottish highlands). So, to get a hint of lilac in there, I infused the fresh blossoms into the coconut milk overnight. I used the infused coconut milk in the scones and in the glaze. For the glaze, I avoided powered white sugar and made my own powered rapadura sugar instead, but the strong rapadura flavor kind of overpowers the delicate lilac flavor. You can, of course, use confectioners sugar for the glaze so that the lilac flavor may be more pronounced and the color much lighter. I'll leave that decision up to you.
This is my basic scone recipe, and you can add whatever you like to it for flavors. Even plain and simple they are amazing with jam and tea. Hope you enjoy them as much as I do!
Servings: 8 scones

Ingredients

  • Scones
  • 2 Cups white whole wheat flour or whole wheat pastry flour
  • 1/4 cup rapadura sugar
  • 1 Tablespoon baking powder non-aluminum
  • pinch of sea salt
  • 1/2 cup 8 Tbs palm oil or vegan butter/shortening
  • 2/3 Cup coconut milk + 1/4 cup for glaze and brushing see how to make it below, or use canned
  • 1/2 cup of packed lilac blossoms
  • 2 teaspoons apple cider vinegar
  • 1 cup of raspberries
  • 1 tablespoon rapadura for sprinkling on top of scones
  • Lilac Glaze
  • 2 tablespoons lilac infused coconut milk from above
  • 1/2 cup powered rapadura or confectioners sugar
  • fresh lilac blossoms for garnish
  • Homemade Coconut Milk
  • 1 large mature coconut-make sure to save the coconut water inside

Instructions

  • First infuse all of the coconut milk with the lilac flowers. Place flowers in a jar and cover with coconut milk. Cover and refrigerate overnight (8-24 hours). Strain through a cheesecloth and squeeze out all of milk. Discard flowers.

Prepare the Scones:

  • Preheat oven to 425°F.
  • Stir apple cider vinegar into 2/3 cup coconut milk and let sit to thicken.
  • Whisk together flour, rapadura, baking powder and salt in a mixing bowl. Cut oil/shortening into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs. Add coconut cream mixture all at once and stir a few times, then add raspberries and fold mixture together to incorporate raspberries, being gentle not to mash them out completely.
  • Turn the dough out onto a lightly floured work surface, and shape into a 3/4" thick disc. Use a knife to slice dough into 8 equally-sized wedges.
  • Transfer wedges to an ungreased baking sheet just touching each other. Use 2 tablespoons of the remaining coconut milk to brush scones. You should be left with 2 tablespoons coconut milk for glaze. Sprinkle top of scones with 1 tablespoon rapadura.
  • Bake for 20-25 minutes until golden brown. 23 minutes is the perfect time in my oven, but every oven is different so check them at 20 minutes. When done, transfer scones to a cooling rack using a spatula.

Prepare the Lilac Glaze:

  • Whisk infused coconut milk and sugar together until smooth.
  • Drizzle glaze over scones and top with a few lilac blossoms. Serve immediately. Enjoy!

For Homemade Coconut Milk:

  • You need the water inside the coconut to blend with the coconut meat. I use a hammer to crack off the bottom of the nut and pour the water out. You can also pierce one of the eyes and drain the water out before cracking. Smell and taste the water-if it tastes sour discard the nut and try again.
  • Use a hammer to break the coconut into pieces and then use a butter knife carefully wedged between the coconut meat and outer shell to remove the meat.
  • Blend the coconut meat and water on high until very fine. You can add a little fresh water if the mixture is too thick to blend.
  • Strain and squeeze the mixture through fine cheesecloth into a vessel. Store in the fridge until ready to use.
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Notes

Scones are best eaten hot from the oven or the same day they are made. You can warm any leftover scones the following day and they should still taste delicious.
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