These delicate Dandelion Cream Scones will be the fanciest addition to your next brunch. They look like sunshine, with a rich texture & the taste of honey.
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Spring is here, which means the dandelions are in full bloom! Our yard has become a beautiful, rolling ocean of yellow blossoms.
So I’m determined to make as many dandelion goodies as I can – stay tuned for more recipes coming soon. This year, we’re starting with these incredible dandelion scones…
Now, in general, we are not a “scone” family. I’m on the fence about them and Jerry’s not a fan. That’s because most of the scones he encounters are too dry. This man has zero-tolerance for dry food.
But that’s why this recipe is different! It’s been adapted from America’s Test Kitchen’s basic cream scone recipe – incorporating heavy cream, which adds much need moisture.
Are they a little less healthy? Yes, but it’s totally worth it!
On top of that, the addition of dandelions just makes them scream “Spring has arrived!”
I also throw in herbs sometimes for additional seasonal flair. My current favorite is a cup of finely minced lemon balm, which adds a subtle herbal citrus flavor.
Gathering dandelions is a very simple process. Just be sure that the area you’re harvesting has not been sprayed with chemicals & I would avoid roadside blossoms.
Pluck the open flower head from the plant and collect them in some sort of container. You’ll ultimately need one cup of just the petals, so gather up quite a few. You’ll get a feel for specific “flower amounts” the more often you harvest dandelions.
Then sit down & get to snipping! You want to snip off just the yellow flower petals from the flower base. Avoid the green bits as much as possible – they have a bitter taste. Once you’ve got your cup of petals, it’s time to get baking!
What do you think? Are you ready to enjoy some seasonal baking with these scrumptious dandelion scones? It’s a great project for first-time foragers and, hopefully, a new twist for the seasoned pros. Don’t forget to raid your herb garden and mix it up with other Spring flavors!
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Be sure to check out these helpful articles for more foraging ideas…
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Dandelion Cream Scone
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup honey
- 5 tbsp unsalted butter chilled
- 1 cup heavy cream
- 1 cup dandelion petals
- 1 cup lemon balm finely minced (optional)
- Preheat oven to 450° F and adjust rack to the middle position.
- In a large bowl, combine the flour, baking powder, and salt. Mix thoroughly.
- Fold the honey into the dry ingredients by pressing and breaking the honey apart.
- Cut in the butter until the mixture resembles coarse cornmeal.
- Mix in your dandelion petals and optional lemon balm or other herbs.
- Stir in the cream until a rough dough begins to form.
Kneading & Shaping
- Turn the dough out onto a floured surface – be sure to press all the floury bits into the dough.
- Knead until you form a sticky dough ball, about 5-10 seconds.
- To shape, press the dough evenly into a round, 9-inch cake pan.
- Flip the cake pan over and turn out the dough.
- Cut into 8 evenly-sized wedges.
- Place the wedges on a cookie sheet lined with parchment paper or a silicone mat.
- Bake for 12-15 minutes – rotating the pan halfway through – or until the scone tops are lightly browned.
- Transfer the scones to a wire baking rack and cool for 10 minutes before serving (this allows the texture set up).
- Freeze the dough after shaping & cutting into wedges but before baking.
- Place the scones on a cookie sheet, in the freezer, and cover.
- Freeze for at least 6 hours before transferring them to a freezer bag or airtight container.
- Bake from frozen, 12-15 minutes at 450°
- Can be frozen for up to one month.