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–+ servings
redbud scones on a plate
5 from 1 vote

Redbud Scones Recipe with Fresh Foraged Spring Flowers

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.

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Prep Time:20 minutes
Cook Time:15 minutes
Course: Breakfast, Dessert, Snack
Keyword: spring, redbuds, redbud flowers, scones
Servings: 8

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

  1. First, preheat the oven to 400 degrees F.
  2. Next, gather your ingredients and then line the baking sheet with parchment paper.
  3. Combine flour, sugar, baking powder, and salt in a large bowl.
  4. Measure redbuds into a small separate bowl.
  5. In a medium bowl, whisk the eggs.
  6. Stir the cream in with the eggs.
  7. Cut in the butter pieces with a pastry blender or fork.
  8. Make a well in the center of the dry ingredients, and pour in the egg mixture.
  9. Slowly combine the wet ingredients with the flour mixture, and gently incorporate redbuds into the batter a little bit at a time.
  10. Turn out the dough onto a floured surface and fold over a few times until smooth. Be careful not to overwork the dough.
  11. Gently pat the dough to about 1-inch thickness.
  12. Cut into 8 wedges.
  13. Place the wedges on a parchment lined sheet pan, and bake for 10-15 minutes until golden brown.
  14. Once they are done, remove from the oven and place warm scones on a wire rack or plate to cool.
  15. 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.
  16. Drizzle the glaze over the scones.
  17. Sprinkle redbuds over the top.
  18. 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).
 
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