Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Fireweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Mix dry ingredients together.
Cut the butter into five pieces and cut into dry ingredients until crumbly.
Mix sour cream and egg yolk together, and mix with dry ingredients until all ingredients are combined. Dough will be sticky.
Turn dough out onto a floured surface and sprinkle blossoms on top.
Knead lightly (only about 10 times) to mix flowers in.
Pat out into a square about ¾ inch thick.
Cut into 4 squares, and cut each square diagonally to make 8 scones.
Bake at 400°F for 12 to 15 minutes.