Scones
Summer is made sweeter when beautiful, edible flowers grace our favorite dishes, like these tasty scones!
Print Recipe
Equipment
- Mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Cookie sheet
- Knife
Ingredients
- 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
Instructions
- 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!
Notes
Store leftover scones in an airtight container in your pantry for up to three days.
Servings: 8