• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Classes
  • Blogs
  • Jesus
    • The Most Important Message You Will Ever Hear
    • My Foraging Prayer
    • Meditating on Scripture
    • Holding Up a Light
    • The Hands of the Carpenter
    • The Star Of Bethlehem
  • Contact
Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

  • Home
  • About
  • Classes
  • Blogs
  • Jesus
    • The Most Important Message You Will Ever Hear
    • My Foraging Prayer
    • Meditating on Scripture
    • Holding Up a Light
    • The Hands of the Carpenter
    • The Star Of Bethlehem
  • Contact

Violet Scones

2 cups of Violet flowers
2 cups all purpose flour
1/4 cup granulated evaporated cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter cold and cut into pieces
2/3 – 3/4 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 400 degrees F and place oven rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and the dough gently and form into a circle.  Cut into 8 triangles. Separate and form nicely before baking. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
Bake for about 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Remove from oven and transfer to a wire rack to cool.
Icing
Make an icing with powdered sugar, a tad of milk and glaze scones.  Cover with Violet flowers for decoration.  TAKE A PICTURE!

Primary Sidebar

About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God’s creation to learn as much as I can about wild foods that are available to us for free.

Latest Blogs

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

Archive

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

An Eye for Wild Blessings in 2023

January 3, 2023

Wild Preparedness – Water

December 3, 2022

Befriending Jerusalem Artichokes

December 3, 2022

Sharing the Magic

June 2, 2022

Asian Cuisine Forage to Feast

July 27, 2021

Asian Forage to Feast – Saturday

July 21, 2021

Wild Fiesta Forage to Feast

July 11, 2021

The Wildly Preserved

March 11, 2021

Support Wild Blessings

PATREON – Support me on Patreon.com. Go to the site and search for Wild Blessings and sign up for any amount to be a regular contributor.

Facebook Twitter Youtube Instagram
  • Home
  • About
  • Classes – hold
  • Jesus
  • Blog
  • Contact

A learning resource that can help you get outside and connect with nature.
© 2023 · Wild Blessings