Dandelion Scones

Dandelion Scones Energya Ltd

The flavour of dandelion is naturally bitter, but you can make it more palatable by disguising it into a savoury scone: bitterness gone!

Makes 6 scones


5 medium dandelion leaves, chopped

170 gr self-raising flour, plus more for dusting

½ teaspoon baking powder

40 gr butter

90 ml milk, plus more for glaze

½ teaspoon lemon juice

1 pinch salt

cookie cutter or small glass


Combine all the ingredients in a bowl trying not to handle the mixture too much. Tumble the dough onto a flour board and roll out to 2 cm thick. Cut out 6 circles with a cookie cutter or a small drinking glass. Glaze the scones with a little milk.

Pre-heat the oven at 160 degrees Celsius. Bake the scones for 15 minutes until golden and cooked through.

If you are a cheese lover, add some grated cheese to the scone mixture.