Dandelion Honey Scones Clotted Cream

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/4 cup granulated sugar

03 - 1 tablespoon baking powder

04 - 1/2 teaspoon fine sea salt

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

09 - Dandelion honey, for drizzling

10 - 1 cup clotted cream

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

02 - In a large mixing bowl, whisk flour, sugar, baking powder, and salt to combine evenly.

03 - Add cold, cubed butter. Using a pastry blender or fingertips, rub butter into dry mixture until coarse crumbs form.

04 - In a separate bowl, whisk honey, milk, and egg until thoroughly blended.

05 - Pour wet ingredients into dry mixture. Stir gently 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 arrange on baking sheet. Gather scraps and repeat until dough is used.

08 - Brush tops with milk. Bake for 12 to 15 minutes until risen and golden brown.

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

01 -

The subtle sweetness of dandelion honey feels like a quiet luxury you’ll want to share.
Quick enough for weekend brunch but impressive enough to delight at tea time.

02 -

Overmixing the dough once the wet hits the dry will rob you of that delicate crumb—trust me, I learned this the hard way.
Brushing tops with milk not only helps golden color but keeps them from cracking too sharply.

03 -

Always use cold butter and milk for fluffier scones—they help create steam and lift.
Let your honey stand at room temperature for easier mixing and smoother flavor.