These dandelion scones are a perfect spring tea time treat. Honey scented and slightly floral, the dandelion scones are flecked with streaks of gold from the petals.
You can have a batch of these on the table pretty quickly. Light your fire pit or Big Green Egg and by the time the scone mix is rubbed together and ready to cut out the fire will be at optimum temperature.
You should absolutely eat these with a large dollop of clotted cream. But to make them that extra bit special why not give them a final flourish of dandelion syrup or Cherry plum and gin jam!
450g self raising flour
10g baking powder
50g caster sugar
100g butter
30g dandelions, petals removed (roughly 20 dandelion flowers)
7g nettle seeds, optional
2 large eggs
200-250ml milk
Pick your dandelion flowers and remove the flower petals from the flower head leaving behind the green part which will make your scones bitter. If you need help identifying dandelions head over to our Dandelion Foraging Guide.
Preheat your Big Green Egg to 200℃ with the Conveggtor plate placed inside, legs facing up. Alternatively light a small pile of Green Olive Firewood Premium Professional charcoal in your fire pit.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir through the dandelion petals and nettle seeds. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour (you may not need it all) and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead lightly. Roll out the dandelion scone dough in to a rectangle about 2 cm thick.
Cut the dandelion scone dough into as many rounds as possible with a 5cm cutter, knead any leftover dough back together and roll back out and cut. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Place them in batches either on the grill of the Big Green Egg lined with a round of greaseproof paper to stop the scones trying to squeeze through the grill bars. Or rake out the pile of charcoal into a ring, place a medium high grill over the ring of charcoal and place on the Madog dutch oven base onto the grill rack, place six scones inside. Replace the lid of the dutch oven and place a few large lumps of glowing embers on to the lid and allow the scones to bake.
Whichever method you choose to cook your dandelion scones, check on them after 5 minutes to make sure they are not cooking too quickly and the bottoms aren’t colouring too much. The scones may need to be turned half way through, if the bottoms are beginning to brown too much. Continue to cook for a further 10-15 minutes, or until the scone or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool.
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Line the Big Green Egg with a round of greaseproof paper to stop the scones trying to squeeze through the grill bars.
Check on them after 5 minutes to make sure they are not cooking too quickly and the bottoms aren’t colouring too much.
Only pick wild plants if you are 100% sure of what it is, use multiple resources to identify wild plants. Check out our foraging guides.
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