Dandelion Scones

Dandelions are one of the most versatile foragable plants out there, and these dandelion scones made with their petals are a delicious sweet treat.

You can eat all parts of the dandelion, including the leaves, roots and stem – but the flowers are a particular favourite of mine. They have a gentle sweet flavour, and you can even make them into honey or wine.

It always frustrates me that this highly edible beauty of a plant has been cast as a weed. Next time you see some poking their heads through your lawn, rather than adding to the compost heap, why not make these scones and start your own dandelion love affair?

The Ingredients

• Self-raising flour – to give the scones their rise. If you only have plain or all purpose flour, you can use that but add an additional 2 teaspoons of baking powder.
• Baking powder – for extra lightness!
• Butter – you can use salted or unsalted. Make sure it’s fridge cold.
• Milk – any type of milk will do – whole, skimmed or semi-skimmed. You can also use water if you don’t have any milk to hand.
• Sugar – we add a little sugar to bring sweetness to these scones. I’ve used caster sugar – any white sugar will do.
• Dandelion flowers – use just-picked flowers (they wilt quickly). You’ll gently pull the petals from the flower head and discard the rest. If you’re unsure about identifying or foraging dandelions, check out my dandelion foraging guide.

Dandelion Scones

5 from 1 vote

Crumbly, sweet scones made with delicate dandelion flowers – the perfect forager’s snack.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 scones

Course: Snack

Cuisine: British

Ingredients Method

Ingredients

  

• 350 grams self-raising flour
• 1 teaspoon baking powder
• 85 grams butter chilled and cubed
• 175 ml milk
• 3 tablespoons caster sugar
• 10-20 grams dandelion flowers

Method

 

1. Preheat the oven to 200 degrees C.
2. Tip the flour and baking powder into a large bowl.
3. Add the butter and rub the mix between your fingertips until it resembles breadcrumbs.
4. Make a well in the centre and pour in the milk. Use a blunt knife to mix together until combined.
5. Pull the petals from the dandelion flowers and add to the bowl (discard the rest). Add the sugar to the bowl. Mix again.
6. Lightly flour a work surface and tip the dough onto it. Gently work the dough with your hands until it comes together, then roll out to 1 inch thick. Use a 8cm circular cutter to cut scone shapes out and place them on a baking tray.
7. Put in the oven for 20 minutes or until risen, golden and cooked through.