These redbud scones are perfect for a quick spring breakfast with your morning cup of coffee, or as a fun seasonal treat for afternoon tea.
This recipe uses a few simple pantry staples—plus one ingredient that’s a little less ordinary: fresh redbud flowers!
These are found abundantly in the springtime, and are a perfect introduction to foraging. I love incorporating these lovely flowers into my baking, so if that interests you too, be sure to check out my Redbud Chocolate Cake-Recipe With Wild Flowers and Lemon Muffins With Spring Redbud Flowers.
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It’s almost that time of year when the redbud trees are in bloom, and the landscape turns a brilliant hue of pink. The bright pop of color intertwined with the heart-shaped leaves is a most welcome sight after the long bare winter, and our kitchen naturally begins to reflect the change of seasons.
The simplicity of adding fresh redbud flowers turns ordinary baked goods into something special, and I believe the term “romancing the ordinary” is appropriate here. Whether you incorporate the flowers into the batter or wait and sprinkle them on top, these redbud scones are infused with the natural beauty of spring and make an ideal addition to your foraging repertoire.
These redbud scones are a simple way to celebrate the arrival of spring using ingredients found right outside your door.
Why you’ll love these redbud scones
Ingredients you’ll need to make these delicious redbud scones:
Ingredient Notes
What is the best kind of butter to use in this recipe?
Make sure you use cold butter, and put the dough in the fridge before shaping if the butter starts to soften.
What’s important to keep in mind about redbud flowers?
Use fresh, foraged redbud flowers from a trusted, unsprayed source (see foraging notes below).
Do the eggs need to be set out at room temperature?
​Yes, room temperature eggs are best.
Please see recipe card at the bottom of this post for the full recipe details.
You’ll need a few basic kitchen tools to make these redbud scones:
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How to make these Redbud Scones: STEP-BY-STEP
- First, preheat the oven to 400 degrees F.
- Next, gather your ingredients and then line the baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Measure redbuds into a small separate bowl.
- In a medium bowl, whisk the eggs.
- Stir the cream in with the eggs.
- Cut in the butter pieces with a pastry blender or fork.
- Make a well in the center of the dry ingredients, and pour in the egg mixture.
- Slowly combine the wet ingredients with the flour mixture, and gently incorporate redbuds into the batter a little bit at a time.
- Turn out the dough onto a floured surface and fold over a few times until smooth. Be careful not to overwork the dough.
- Gently pat the dough to about 1-inch thickness.
- Cut into 8 wedges.
- Place the wedges on a parchment lined sheet pan, and bake for 10-15 minutes until golden brown.
- Once they are done, remove from the oven and place warm scones on a wire rack or plate to cool.
- Mix up the glaze by whisking together the powdered sugar and milk. For a thicker glaze add more sugar, or for a thinner glaze add more milk.
- Drizzle the glaze over the scones.
- Sprinkle redbuds over the top.
- Serve and enjoy!
Gather ingredients
Mix dry ingredients together
Add butter
Cut in the butter
Add wet ingredients
Stir to combine
Gently add redbuds
Form into a ball
Pat to 1 inch thickness
Cut into wedges
Place on pan and bake
Cool
Drizzle with glaze
Add garnish
Enjoy!
Recipe Tips
Don’t overwork the dough, (keeps scones tender).
Chill dough briefly if butter softens.
Redbuds can be folded in or sprinkled on top, or both!
Storage and Reheating
These redbud scones are easy to customize depending on what you have on hand.
Additions, Substitutions, and Variations
FAQ
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Redbud Scones Recipe with Fresh Foraged Spring Flowers
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Equipment
- cutting board
- Knife
- Baking sheet
- spatula
- Wire rack
- Wire whisk
- Mixing bowls
- Measuring cups and spoons
Ingredients
Scones
- 2 cups unbleached all purpose flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup cold butter cut into pieces
- 1/2 cup heavy cream
- 1/2 cup redbud flowers + extra for garnish
Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- First, preheat the oven to 400 degrees F.
- Next, gather your ingredients and then line the baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Measure redbuds into a small separate bowl.
- In a medium bowl, whisk the eggs.
- Stir the cream in with the eggs.
- Cut in the butter pieces with a pastry blender or fork.
- Make a well in the center of the dry ingredients, and pour in the egg mixture.
- Slowly combine the wet ingredients with the flour mixture, and gently incorporate redbuds into the batter a little bit at a time.
- Turn out the dough onto a floured surface and fold over a few times until smooth. Be careful not to overwork the dough.
- Gently pat the dough to about 1-inch thickness.
- Cut into 8 wedges.
- Place the wedges on a parchment lined sheet pan, and bake for 10-15 minutes until golden brown.
- Once they are done, remove from the oven and place warm scones on a wire rack or plate to cool.
- Mix up the glaze by whisking together the powdered sugar and milk. For a thicker glaze add more sugar, or for a thinner glaze add more milk.
- Drizzle the glaze over the scones.
- Sprinkle redbuds over the top.
- Serve and enjoy!
Notes
- Make sure you use cold butter, and put the dough in the fridge before shaping if the butter starts to soften.
- Use fresh, foraged redbud flowers from a trusted, unsprayed source (see foraging notes).
- Room temperature eggs are best.
- Don’t overwork the dough, (keeps scones tender).
What a beautiful and unique recipe! Thank you for sharing!
Oh thank you!
I have a couple of redbuds, I had no idea their flowers were edible. Thanks for sharing this, now I’m even more excited for them to bloom this spring!
Nice, that’s exciting!
What a beautiful and delicious scone idea! Thanks for sharing!
Thank you so much!
This is such a fun and beautiful recipe, perfect for spring!
Yes, I agree!
These look so pretty and good! I really want to try them! I have never thought of putting flowers on my stuff.
Thank you, I’m so happy it inspired you!
These looks so delicious, fresh, and inspiring! Can’t wait to try making them!
Thanks Kayla!
Oh I’m so looking forward to spring flowers and better weather by now. What a cool way to celebrate that season! Your scones look so delicious and the redbud flowers make them look beautiful too. Such a great idea!
Thanks Heidi! It will be fun to use redbuds again in the spring!
These look beautiful and delicious! What a lovely idea! And your pictures are amazing with step by step instructions.
Thank you so much!!