Dandelion Honey Scones Clotted

# Required Ingredients:

→ 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

# Directions:

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 salt.

03 - Add cold cubed butter. Using a pastry blender or fingertips, rub butter into the dry mixture until it forms coarse breadcrumbs.

04 - In a separate bowl, whisk honey, milk, and egg until well combined.

05 - Pour wet mixture into the dry ingredients. Stir gently with a fork or spatula until just combined, avoiding overmixing.

06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch-thick round. Using a 2.5-inch round cutter, cut scones and place them onto the prepared sheet. Gather scraps and repeat until all dough is used.

07 - Lightly brush scone tops with milk for color. Bake 12–15 minutes or until risen and golden brown.

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

# Expert Advice:

01 -

The subtle floral honey gives these scones a quiet magic—like discovering a hidden wildflower in your garden.
The crumb is tender and rich, thanks to cold butter and just the right touch of milk.

02 -

If you press or twist the cutter, scones won't rise evenly—I learned that after a batch turned out oddly lopsided.
Adding dried dandelion petals gives a fun, floral note—but only use edible, unsprayed petals.

03 -