Harvesting Dandelions Gather dandelion flowers from a clean, unsprayed area (avoid roadsides). Pluck the open flower heads. Snip off only the yellow petals, avoiding the green base as much as possible to prevent bitterness. You will need 1 cup of petals.

Making the Scones

1. Preheat oven to 450°F and adjust rack to the middle position.
2. In a large bowl, combine the flour, baking powder, and salt. Mix thoroughly.
3. Fold the honey into the dry ingredients by pressing and breaking it apart.
4. Cut in the chilled butter until the mixture resembles coarse cornmeal.
5. Mix in the dandelion petals and optional minced lemon balm.
6. Stir in the heavy cream until a rough dough begins to form.
7. Turn the dough out onto a floured surface and knead gently for 5–10 seconds until it forms a sticky dough ball.
8. Press the dough evenly into a 9-inch cake pan. Flip the pan over to release the dough and cut into 8 evenly-sized wedges.
9. Place the wedges on a parchment-lined baking sheet.
10. Bake for 12–15 minutes, rotating the pan halfway through, until the tops are lightly browned.
11. Transfer to a wire rack and cool for 10 minutes before serving.