Recipe: Lilac scones with rhubarb curd

The delicate scent of lilac flowers make them ideal for adding a subtly sweet fragrance to cakes, desserts – and even cocktails. Their pretty pastel petals also add an exquisite touch of colour – ideal for wedding buffets and baby shower teas.

We love this floral take on the classic scone-and-jam idea from Kitchen Vignettes which combines the sweetness of lilac with the tart kick of rhubarb.

Lilac scones - Ingredients

• 710g all-purpose, unbleached flour
• 70g granulated sugar, plus more for sprinkling (or use turbinado, on top)
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 Tbs. salted butter, well chilled
• 235ml full-fat buttermilk, well shaken
• 235g of lilac blossoms*

*please ensure you use flowers specifically designed for consumption