Fireweed Scones

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Edible flowers are both beautiful and delicious. They add a special touch to tablescapes, salads, desserts, and these basic scones. Here in Alaska, fireweed scones are one way to use these flowers to make a tasty treat.

Bowl of four scones and a bouquet of wild flowers.

The abundance of summer is almost magical here in Alaska. The scenery transforms from a white winter wonderland to a beautiful landscape full of bright colors. If you saw how much snow we get, you would think it impossible for all of it to ever melt. But thanks to the midnight sun, it does!

Wildflowers grow all over, and many of them are safe to eat. But a favorite here in Alaska is definitely fireweed. The pretty pink flowers that grow on this plant are known as the summer hourglass, a timer to let us know when it will come to an end and winter will resume. As the petals bloom going up the flower, summer will be over once they reach the top.

A fireweed plant growing in Alaska.

Fireweed is an edible wildflower. From the first leaves to the flowers, you can harvest them at different stages and enjoy them in many ways. Fireweed salad, jelly, syrup, tea, and more are just some of the ways to use this beautiful plant.

We limit our use of fireweed as it is an excellent source of nectar for our bees! Honey primarily from fireweed is very light in color, almost clear, and tastes delicious. Last year was a low fireweed year due to the high amount of rainfall. This year, however, fireweed is growing in abundance thanks to the hot, sunny days we are having.

Although we leave most of the fireweed on our property for the bees, I like to pick a few of them here and there for us to enjoy. In a jar on the table, sprinkled in a salad, or added to a baked treat, like these scones.

Alaska fireweed petals.

Fireweed Scone Ingredients

  • Edible Flour Petals– For this recipe, I used fireweed petals as they are abundant this time of year here in Alaska. Earlier in the season, we enjoy edible wild rose petals as well. Use whatever edible flower petals you can forage in the region where you live.
  • Flour-All-purpose flour is used in this recipe but you can also substitute your favorite whole grain flour as well. I also make scones using freshly milled soft-white or hard-white wheat berries, even einkorn.
  • Baking Powder
  • Salt
  • Egg-I like to use our duck eggs when baking but if one isn’t available, a chicken egg always works too.
  • Honey-I try to use honey as often as possible when I bake, in place of refined sugar. We keep several colonies of honeybees so I always have plenty for our baking needs.
  • Heavy Cream-Skimmed fresh from the top of our cow’s milk!

Tools You Will Need

You won’t need any fancy equipment to whip up these scones, just a few kitchen basics will do:

  • Large mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cookie sheet
  • Parchment paper or silicone baking mat (to line cookie sheet, optional)
  • Knife
  • Pastry brush (for brushing tops with additional heavy cream, optional)

No Edible Flowers?

Don’t worry! This scone recipe is perfect all on its own and I use it throughout the year. Edible flowers only grow for a short time here in Alaska so most of the time, our scones are plain or I toss in some frozen berries for an extra treat during the winter. You can even use chocolate chips.

Topping your scones with some butter, honey, or jam will add additional flavor.

How to Make Fireweed Scones

  • Preheat your oven to 400 degrees F.
  • Combine 2 cups of flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt in a large mixing bowl.
Ingredients for fireweed scones: butter, an egg, fireweed petals, and honey.
  • Sprinkle in a handful of edible flower petals, about 1/2 cup, and mix into the flour.
  • Add 1 egg, 1/4 cup of honey, and 1/2 cup of heavy cream. Stir gently until combined. Then I like to use my hands to knead the dough a few times and form into a nice ball.
Mixing up the batter.
  • Place the dough on a cookie sheet (lined with parchment paper or a silicone baking mat, if desired) and roll out into a large circle, about 1 inch thick.
  • Using a knife or a roller cutter, cut the circle of dough into 8 wedges but do not separate.
  • If desired, brush the tops of the wedges with a little additional heavy cream. This will add a bit of shine to the finished scones.
Rolling out and cutting scones.
  • Bake for about 12-15 minutes, or until the tops of the scones are lightly browned. Allow to cool for a few minutes before separating.
  • Serve warm for breakfast or an afternoon snack!
Fireweed scones.

What to Serve with Fireweed Scones

I like to make scones often for breakfast. They take a bit of time but not too much that I can’t whip up a batch in the morning. With a side of eggs (our favorite is eggs cooked in cream) we’re all set.

We usually top our sconces with some homemade butter and some honey from our bees. Homemade jam is also perfect on these!

Edible flower scones.

To Store

Store leftover fireweed scones in an airtight container in your pantry or on a covered cake plate on your counter for up to three days. They won’t last that long!

Scones are always a delicious way to begin the day and adding a bit of color makes them even better!


Summer is made sweeter when beautiful, edible flowers grace our favorite dishes, like these tasty scones!
Print Recipe
Prep Time:20 minutes
Cook Time:15 minutes


  • Mixing bowl
  • Mixing spoon
  • Measuring cups and spoons
  • Cookie sheet
  • Knife


  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup edible flower petals
  • 1 egg
  • 1/4 cup honey
  • 1/2 cup heavy cream


  • Preheat oven to 400 degree F.
  • Mix flour, baking soda, and salt in a large mixing bowl.
  • Sprinkle edible flower petals into the bowl and gently stir to coat with flour.
  • Add egg, honey, and cream to the flour mixture and stir until conbined, using your hands to knead into a ball.
  • Place dough on silicon mat or parchement lined cookie sheet and roll out into a lsrge circle about one inch in thickness.
  • Using a knife or roller cutter, cut into eight wedges but do not seperate.
  • Brush the tops with additional heavy cream and place in oven.
  • Bake for 12-15 minutes or until the tops are lightly browned.
  • Serve warm with butter, honey, and jam and enjoy!


Store leftover scones in an airtight container in your pantry for up to three days.
Servings: 8

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