Dandelion Honey Scones Clotted Cream (Printable version)

Delicate scones baked with dandelion honey, served warm with rich clotted cream for tea or brunch.

# What You 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

# Step-by-step guide:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
03 - Add cold, cubed butter. Use a pastry blender or fingertips to rub butter into dry ingredients until mixture resembles coarse breadcrumbs.
04 - In a small bowl, whisk honey, milk, and egg together until fully combined.
05 - Pour wet mixture into dry mix. Stir gently with a fork or spatula just until incorporated. Avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a round about 1-inch thick.
07 - Use a 2.5-inch round cutter to cut out scones. Place them on prepared sheet. Gather and reshape scraps as needed.
08 - Lightly brush scone tops with milk for a golden finish.
09 - Bake for 12 to 15 minutes until 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.

# Expert Advice:

01 -
  • The scones are surprisingly tender thanks to cold butter and just a gentle stir.
  • Dandelion honey lends a mellow sweetness and springtime charm that makes them stand out at any gathering.
02 -
  • Overmixing the dough turns scones tough—stop as soon as you see the flour disappear.
  • Brushing with milk at the end creates the bakery-worthy shine I craved until I finally tried it.
03 -
  • Work quickly with cold butter to keep scones flaky.
  • Patting dough instead of rolling preserves the crumb—it's less compact, more tender.
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