SPORTS & HEALTH
22
24 & 25 | FOUR EAST ASIAN DESSERT RECIPES
Get your taste buds blooming: Four delicious edible flower recipes From pansies to lilacs, add a pop of colour to your favourite dishes ALYSSA MARKS
CREDIT: FREEPIK
T
o celebrate the arrival of spring and the annual regrowth of our ecosystems, here are four recipes that incorporate flowers. Simply take a quick trip to your garden and add a pop of colour to these delicious dishes. These unique plates are suitable for desserts, appetizers, and snacks, and are almost too pretty to eat!
LILAC SCONES
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Adapted from “Lilac Scones with Rhubarb Curd” by Kitchen Vignettes When I think of springtime, the first thing that comes to mind are beautiful lilac trees in full bloom. Why not bring their lovely floral scent into the kitchen? Try these warm lilac scones with your tea or coffee while soaking up the morning sunshine.
Ingredients: • • • • • • • •
3 cups of all purpose, unbleached flour ⅓ cup of granulated sugar, plus more for sprinkling 2 ½ tsp of baking powder ½ tsp of baking soda ½ tsp of salt 12 tbsp of chilled salted butter 1 cup of full fat buttermilk, well shaken 1 cup of lilac blossoms
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Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and add to the mixture. Thoroughly mix the butter with your hands until the pieces are no larger than the size of a pea. Add lilac blossoms to the mixture (no stems). Add the shaken buttermilk to the mixture and fold together until you can form a rough ball with the dough. Try to mix as little as possible. Dust a clean surface with flour and roll out the mixture to a ½ inch of even thickness. Cut into triangles and place on a greased baking sheet. Sprinkle them with coarse sugar and add lilac blossoms for garnish. Bake for 12 to 16 minutes or until the edges are golden brown. Serve while warm.
Serve these lilac scones warm with butter or jam, and tea or coffee. CREDIT: UNSPLASH
