This text is part of the special book Plaisirs
A delicious suggestion that allows us to put on the menu some of these pretty sunny yellow pompoms that light up our flowerbeds all summer long.
Servings | 16
Preparation time | 30 minutes (+ 30 minute wait)
Cooking time | 30 minutes
Ingredients
1 liter (4 cups) unbleached all-purpose flour
60 ml (¼ cup) grated local hard cheese, measured lightly packed
30 ml (2 tbsp.) baking powder
10 ml (2 tsp.) maple sugar
2.5 ml (½ tsp) salt
250 ml (1 cup) cold unsalted butter, diced
60 ml (¼ cup) chopped chives, measured loosely packed
60 mL (¼ cup) chopped dandelion greens, measured loosely packed
125 ml (½ cup) dandelion flowers (see note), measured loosely packed
175 ml (¾ cup) 35% cream (+ a little for the glaze)
250 ml (1 cup) milk
1 egg
Preparation
1. In a large bowl, combine the flour, cheese, baking powder, maple sugar and salt.
2. Add the cubes of cold butter and sand with your hands until the pieces are the size of peas.
3. Add chives, dandelion leaves and flowers, and mix.
4. Drizzle in the cream and milk, then bring the batter together with your hands until the liquid is absorbed, without overmixing.
5. Form a semi-compact square of dough 8 inches on a side and cut it into 16 squares. (At this stage, you can freeze the scones to bake them next time.)
6. Line a baking sheet with parchment paper or a reusable mat and arrange the scones, spacing them about 2 inches apart. Refrigerate for at least 30 minutes and during this time, preheat the oven to 180°C (350°F).
7. In a ramekin, beat the egg and add a dash of cream. Brush over the scones with a pastry brush, and bake for 30 minutes. The sides should be golden. (Proceed in the same way to bake the frozen scones in step 5.)
8. Serve hot, warm or cold. They are better the same day. In the following days, reheat them before enjoying them.
Note : Detach the yellow flowers from the flower head of the dandelion (the “pompom”): it is these delicate yellow “detached” flowers that are measured for the recipe (and not the whole pompoms). The flavor is subtle and gives a unique je-ne-sais-quoi to these scones. To further emphasize the dandelion taste, if desired, mix flowers with a softened butter which you can garnish your scones!