Fireweed Blossom Sour Cream Scones

Introduction

These scones use sour cream for a tender crumb and fold in ½ cup fireweed blossoms for a mild floral note and speckled finish. The dough stays sticky, gets only a light knead, and bakes in 12 to 15 minutes once you cut it into eight scones. You can use them for breakfast, a snack, or a small batch bake when you want something quick.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients

• 2 cups all-purpose flour
• ¼ cup white granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons butter
• 1 cup sour cream
• 1 egg yolk
• ½ cup fireweed blossoms

Instructions

1. Mix dry ingredients together.
2. Cut the butter into five pieces and cut into dry ingredients until crumbly.
3. Mix sour cream and egg yolk together, and mix with dry ingredients until all ingredients are combined. Dough will be sticky.
4. Turn dough out onto a floured surface and sprinkle blossoms on top.
5. Knead lightly (only about 10 times) to mix flowers in.
6. Pat out into a square about ¾ inch thick.
7. Cut into 4 squares, and cut each square diagonally to make 8 scones.
8. Bake at for 12 to 15 minutes.

Variations

• Replace the white granulated sugar with light brown sugar for a deeper, slightly caramel flavor and a darker crust.
• Swap the sour cream for full-fat plain Greek yogurt if needed; the dough will be a little firmer and the finished scones slightly less rich.
• Replace up to ½ cup of the all-purpose flour with whole wheat flour for a nuttier flavor and a more hearty texture.
• Swap the fireweed blossoms for another edible flower, such as violets or rose petals, if you want a different floral note while keeping the same style of scone.

Tips for Success

• Cut the butter into the dry ingredients until the mixture looks crumbly with a few small pieces still visible; fully blended butter gives you a flatter, less tender scone.
• Keep the dough sticky. Add only enough flour to the work surface to handle it, or the scones can turn dense.
• Knead only about 10 times as written. More kneading develops the flour too much and makes the crumb tougher.
• Pat the dough to about ¾ inch thick so the centers bake through before the outside overbrowns.
• The final step lists only a bake time, so make sure you know your oven temperature before starting. Scones are done when the tops look set and the edges are lightly browned.

Storage and Reheating

Store the cooled scones in an airtight container. In the fridge, they keep for up to 4 days.

For freezing, wrap the scones individually or separate layers with parchment, then place them in a freezer bag or airtight container. Freeze for up to 2 months.

Reheat in a 300°F oven or toaster oven for 5 to 8 minutes until warmed through. You can also microwave one scone for about 15 to 20 seconds, but the crust will be softer.

FAQ

What do fireweed blossoms add to the scones?

They add a mild floral note and visual color more than a strong flavor. The sour cream dough is still the main flavor and texture driver.

Can you use dried fireweed blossoms instead of fresh?

Yes, but use less because dried blossoms are more concentrated and lighter in volume. They also will not add the same fresh texture to the dough.

Why is the dough so sticky?

The sour cream makes a very moist dough, which helps keep the scones tender. Flour your surface lightly and avoid adding much extra flour to the dough itself.

What oven temperature should you use?

The instructions provided list a bake time but not a temperature. If you do not have the original temperature from your source, start at 400°F and watch for lightly browned edges and set tops.