Dandelion Honey Scones Clotted Cream

# What You'll Need:

→ 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:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.

02 - Whisk together all-purpose flour, granulated sugar, baking powder, and sea salt in a large mixing bowl.

03 - Add cold cubed butter to the dry mix. Use a pastry blender or fingertips to rub butter into dry ingredients until the mixture resembles coarse breadcrumbs.

04 - In a separate bowl, whisk together dandelion honey, whole milk, and egg until well blended.

05 - Pour wet mixture into dry ingredients. Stir gently with a fork or spatula just until incorporated. Avoid overmixing.

06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch-thick round.

07 - Using a 2.5-inch round cutter, cut out scones and arrange on prepared baking sheet. Gather scraps and repeat until all dough is used.

08 - Brush tops with milk for a golden finish.

09 - Bake for 12–15 minutes, or until scones are risen and golden brown.

10 - Transfer scones to a wire rack. Serve warm or at room temperature with clotted cream and drizzled dandelion honey.

# Expert Advice:

01 -

The subtly floral honey brings unexpected elegance to classic scones—people always ask how you got them so aromatic.
These scones are both comforting and decadent, perfect for slow mornings or sharing over afternoon tea.

02 -

Overmixing the dough is the quickest way to tough scones—I made that mistake and regretted every bite.
Brushing tops with milk sounds trivial but it transforms the look from everyday to bakery-patisserie style.

03 -