How to make dandelion scones
- 350g Self-raising flour
- 25g Caster sugar
- 200g Dandelion flowers, yellow parts only
- 90g Vegetable spread
- 150ml Plant-based milk
- 1tsp Baking powder
- Pinch of Salt
- STEP 1
Line a baking tray with greaseproof paper, then mix together your flour, sugar, baking powder and salt into a bowl. Add the vegetable spread, rubbing together with your fingers until it resembles fine breadcrumbs.
- STEP 2
Stir in the milk, then knead in the dandelion flowers and mould into a smooth dough.
- STEP 3
Sprinkle your surface with flour and roll out the dough approx 1.5cm thick. Use the top of a small glass to cut out the circles.
- STEP 4
Transfer them to your baking tray leaving at least a 2cm gap between each. Put them in the fridge for approx 30 minutes to firm up.
- STEP 5
Give the scones a gentle brush with leftover milk (don’t let it drip down the sides). Bake in the oven for 15-20 minutes at 220C/200C fan/gas 7. Remove when golden brown. Leave to cool and load with your favourite jam and vegan spread/cream.