The lilacs are winding down. It’s been a bountiful year for them, and I’m sad that I didn’t get to bake with them until just now. But I’m grateful that they were so prolific, and fed the pollinators for the past few weeks, and had plenty of flowers to share with me, too.

And when everything else is ready, add the grated butter to the whisked mixture of flour, baking powder, baking soda, and salt, tossing until each sliver of butter is coated and then kneading together just a little bit.

Then I added the wet ingredients and mixed just a little, before tipping the mess onto the cutting board and kneading by hand until it just formed into a dough. There was so much I split it in half to knead each half into a log I could cut in pieces.

After cooling in the pan for ten minutes, I tipped them out and they fell apart at the seams, a desirable outcome in this case. Then I flipped them over to further cool, and promptly ate one with my last cup of coffee. I’m grateful that I had the time and the lilacs and the pan and everything else I needed to bake these delicious lilac-almond scones this morning, and then got to share them with my Personal Shopper, who delivered supplies to replenish the pantry.