Purple Lilac and Strawberry Scones: Here's To Unapologetic Women
With Mothers Day just around the corner, I'm thinking not only about my own mother, but the many older women I know who have had an impact on my life. Sometimes the person who steps up as a mother figure isn't a blood relation, and sometimes it's a series of older friends that guide you through life. In honor of my own mother AND all of the incredible people out there who are mothers (to ideas, to projects, to creative pursuits, to young children, to adult children, to whatever it is that needs mothering), I've created this beautiful and sensual recipe to share.
There’s a not-so-secret society that I absolutely adore: The Red Hat Society, which is “an international women’s social society targeted to women approaching 50 and beyond.” I love that their goal is pure fun, to dress outrageously in purple and red clothing (and of course wild red hats) and be completely unapologetic about their age. After many years raising families or devoting themselves to careers (or, often, both) these older women recognize the importance of just having some FUN now and then! I think that reminder would be good for all of us, but it’s especially important to the generations of women who have constantly put others first. Now is your time to play!
I have many years ahead of me before I reach “Red Hat Society Age,” but anytime I see the local chapter of these women out and about in their bright clothes, drawing attention and taking up space (the very things we all have been conditioned against as women of any age), it makes me smile. I have watched older friends join up and find a wild sisterhood that has enriched their lives greatly. It makes sense that this would be very liberating; I have heard from my middle-aged or older friends that they often feel invisible. Withough the sex appeal of youth, some feel like nobody really notices them, includes them, or listens to them. I believe them. Society has an awful lot of messages and ideas about how women should live. Don’t take up space. Keep your legs closed. Don’t talk too much. Don’t be opinionated. Don’t be loud. Don’t dress like a slut. Don’t dress like a matron. Honey, men are talking. Be sexy but not too sexy. Stay home with the kids. Working moms are bad mothers. Get in the kitchen. Take care of the house. Any of that sound familiar? I like to think that our societal expectations of women are getting better, but many women grew up in pretty stifling times. No wonder they are used to staying small and quiet in groups of people, or feel like they can’t accomplish anything beyond being a mother. (Which is a noble and intense full-time job, don’t get me wrong!) Once their children grow up and leave, they sometimes feel a bit empty. I have seen some of my friends go through a beautiful awakening at this stage, realizing that they can finally put their focus and attention on themselves. When I was in art school, pretty much every class I took had a more mature class member, someone who decided to finally follow their passion when their own kids left for college. I loved the age diversity and different perspectives that I experienced in those classes. I loved that these women were finally doing something purely for themselves. A big part of the reason I have followed my dreams in my 20s is because so many of those women told me to do what I love now, not wait decades to explore their true passions like they had. I listened.
I want to celebrate the loud women, the big women, the women who take up space, who make their voices heard. I want to celebrate the women who don’t apologize for their brazeness or their wild side, women who are commanding leaders and strong members of their community. I want to celebrate the Red Hat Society as well as other people of all ages who have learned the value of being deeply, truly themselves with no biased societal shame tethering them down.
Whether you’re attending an official Red Hat Society gathering or putting together a magical tea party for adventurous people of any age, scones are often the way to go. Not too sweet, not too dense, they are quick to whip up and pair delightfully with a cup of hot tea.
Lilac and Strawberry Scones:
I love the time of year when the lilacs bloom. For a magnificent couple of weeks, the air is perfumed with their ethereal fragrance, enchanting and seductive. Lilacs are edible, and are one of those things that is best enjoyed fresh, in their prime. No matter what I try (infused sugar, honey, syrup, vinegar, and so on)... that perfume is short-lived. You have to capture it while you can! When baked into scones, fresh lilac blossoms give them a subtle floral flavor, perfect for pairing with bright pops of strawberry. Save some big heart-shaped slices for the top! You’ll want to use just the tops of the lilac blossoms as the stem end can be a bit bitter. I just use kitchen scissors to cut them off the branch. These scones are easy to whip together and are gluten-free and vegan as well as being delightfully purple, thanks to the addition of ube (purple yam) powder, which also helps them stay moist and adds a subtle sweetness to the mixture. You can control how purple they are by the amount of ube powder you use; the scones pictured here use the full ¾ c. and are deep purple, but you could add just a Tbs. (and make up the rest by using potato powder) to get a nice lilac color. These are loosely based on this cream scone recipe, which yields a more delicate and tender crumb than recipes that call for butter and milk. (My version is plant based and gluten-free, however.) These scones are velvety, soft, and absolutely delicious. The lilac flavor isn’t overpowering; instead, it harmonizes with the subtle coconut flavor and gives the scones that “secret ingredient” quality that you can’t quite put your finger on.
Lilac and Strawberry Scones:
Ingredients:
¾ c. tapioca starch
¾ c. ube powder (or potato powder)
1 ½ c. white rice flour
¾ tsp. Xantham gum
⅓ c. sugar
1 Tbs. Baking powder
1 tsp. Salt
⅓ c. melted and slightly cooled coconut oil
1 c. coconut cream, plus a little extra*
2 tsp. Vanilla extract
¾ c. fresh strawberries, diced
1 c. lilac flowers
Coarse sparkling sugar
Large strawberry slices
Directions:
Whisk together the tapioca starch, ube powder, rice flour, xantham gum, sugar, baking powder, and salt.
If the coconut cream is solid, heat gently over low heat just until it is liquid again. Stir in the vanilla and melted coconut oil. Pour the coconut cream into the dry mixture along with the strawberries and lilac flowers. Whisk with a fork until the dough just comes together, adding more coconut cream if needed to just bind the dough. Make sure there aren’t any pockets of dry mixture hiding out. Use your hands if needed to help distribute the fillings evenly.
Pour the mixture out onto a gently-floured surface and divide it into two equal circles about ¾” thick. Brush the tops with more coconut cream, then press six heart-shaped strawberry slices on top. Sprinkle with sparkly icing sugar, then use a long knife or a bench scraper to cut each round into six wedges. Gently transfer them to a baking tray lined with parchment paper or a non-stick silicone liner.
Put the tray into the freezer while you preheat your oven to 425F. Bake scones 14-15 minutes until the edges are just starting to brown. Serve warm with some jam to spread on them!
Note: As an Amazon Associate I earn from qualifying purchases on some linked items. All are items that I use myself and would recommend to others, and this service is provided at no extra cost to you! Read more about this program here.
Love what you’ve read here? Don’t forget to Subscribe to get frequent updates of new posts!
Huge thanks to my Patrons that make sharing all of these lovely posts with you possible (without all of the pop-ups and ads that make browsing other blogs so annoying). If you’re feeling generous, you too can support the wonder with a monthly contribution of your choice. Even $1 helps a lot! Your donation will help to fund this blog as well as my surprise free events and gifts for strangers. Learn more about this program at the link below:
Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!