Golden, tender scones with dandelion honey and rich cream—ideal for tea, brunch, or spring gatherings.
# What Goes In:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/4 cup cold unsalted butter, cubed
06 - 1/3 cup dandelion honey or mild-flavored honey
07 - 1/2 cup whole milk
08 - 1 large egg
→ To Serve
09 - Dandelion honey, for drizzling
10 - 1 cup clotted cream
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter to the dry ingredients. Using a pastry blender or fingertips, rub the butter in until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together honey, milk, and egg until fully blended.
05 - Pour the wet mixture into the dry ingredients and gently mix with a fork or spatula until just combined. Avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch-thick round.
07 - Using a 2.5-inch round cutter, cut out scones and transfer to the prepared baking sheet. Gather any scraps and repeat as needed.
08 - Lightly brush the tops with milk for a golden finish. Bake in the oven for 12 to 15 minutes, until risen and golden brown.
09 - Remove scones to a wire rack. Serve warm or at room temperature with clotted cream and a drizzle of dandelion honey.
