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How to make dandelion scones

Packed with edible flowers, the yellow petals of the dandelion are loaded with vitamins, minerals, and fibre. Plan a great afternoon foraging with the kids and baking. The reward: tucking into these petite scones. Little hands will love them.

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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.

Field of dandelions. © Mint Images/Getty
Field of dandelions. © Mint Images/Getty

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!

Dandelion syrup. © Ulyana Khorunsha/Shutterstock
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Ingredients

  • 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

Method

  • 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 3
  • Step 2

    Stir in the milk, then knead in the dandelion flowers and mould into a smooth dough.

    Step 4
  • 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 5
  • 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 6
  • 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.

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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.

Emma Oldham
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