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