Golden scones with dandelion honey and clotted cream, ideal for tea or brunch, light yet rich in flavor.
# 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 honey
07 - 1/2 cup whole milk, plus extra for brushing
08 - 1 large egg
→ To Serve
09 - Dandelion honey, for drizzling
10 - 1 cup clotted cream
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and fine sea salt.
03 - Add the cold, cubed unsalted butter to the bowl. Using a pastry blender or fingertips, work butter into the dry mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together dandelion honey, whole milk, and egg until fully blended.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until just combined; do not overmix.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick round.
07 - Using a 2.5-inch round cutter, cut out scones. Arrange on the prepared baking sheet, gathering and reshaping scraps as needed.
08 - Brush the tops of scones lightly with whole milk for a golden finish.
09 - Bake for 12 to 15 minutes, until scones are risen and golden brown.
10 - Transfer scones to a wire rack. Serve warm or at room temperature with clotted cream and a drizzle of dandelion honey.
