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.