From root to flower, dandelions are incredibly nutritious plants. Their greens can be eaten cooked or raw and contain impressive amounts of vitamins A, C, E, K and folate and smaller amounts of other B vitamins.
They have more vitamin A than spinach, more vitamin C than tomatoes, and are a powerhouse of iron, calcium and potassium. So, they are a plant worthy of a spot within the veg plot or garden lawn.
This scone recipe is suitable for vegans. Serve with: Your favourite jam and vegan cream alternative. The beauty of these scones is that they work well with both savoury and sweet toppings. You can also load them with vegan cream cheese!
More dandelion recipes:
- How to make dandelion syrup (pictured)
- How to make pink dandelion wine
- How to make dandelion root coffee, on the BBC Countryfile Magazine website
- How to make wild garlic, nettle and dandelion tart, on the BBC Countryfile Magazine website
- Self-raising flour 350g, extra for dusting
- Caster sugar 25g
- Dandelion flowers 200g, yellow parts only
- Vegetable spread 90g
- Plant-based milk 150ml
- Baking powder 1 tsp
- Salt pinch
Emma Oldham is a communications specialist focusing on connecting people with nature and rewilding our lands and seas. She’s a Forest Schools Practitioner and wild mum, taking her children on foraging and nature-rich adventures.