Preheat the oven to 200 degrees C.
Tip the flour and baking powder into a large bowl.
Add the butter and rub the mix between your fingertips until it resembles breadcrumbs.
Make a well in the centre and pour in the milk. Use a blunt knife to mix together until combined.
Pull the petals from the dandelion flowers and add to the bowl (discard the rest). Add the sugar to the bowl. Mix again.
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.
Put in the oven for 20 minutes or until risen, golden and cooked through.
