Fireweed Scones
Fireweed Scones fold the pink blossoms of a wild roadside plant into a tangy sour cream dough. The flowers go in at the end, sprinkled over the dough and kneaded in just 10 times, so they stay visible and do not turn the crumb muddy. Sour cream and an egg yolk give a tender, rich scone, and cutting a square into triangles means no scraps to reroll.
Instructions
Stir the flour, sugar, baking powder, baking soda and salt together in a large bowl until evenly combined.
Cut the butter into five pieces and work them into the dry ingredients with a pastry cutter or your fingertips. Stop when the mixture looks crumbly.
Whisk the sour cream and egg yolk together, then pour them over the dry mixture. Stir until everything is combined, and expect a sticky dough.
Turn the dough out onto a floured surface and scatter the fireweed blossoms over the top. Knead gently, only about 10 times, so the flowers are spread through the dough without being crushed.
Pat the dough into a square about ¾ inch thick. Cut it into 4 squares, then cut each square diagonally to make 8 triangular scones.
Bake at 400°F for 12 to 15 minutes.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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