Dandelion Honey Scones Clotted Cream (Print Version)

Golden scones sweetened with dandelion honey, served warm with rich clotted cream for any tea occasion.

# Components:

→ 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 baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, and sea salt.
03 - Add cold, cubed butter to the dry mix. Using a pastry blender or fingertips, rub the butter in until mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk honey, whole milk, and egg until fully blended.
05 - Pour wet mixture into dry ingredients. Stir with a fork or spatula just until combined; avoid overmixing.
06 - Turn dough onto lightly floured surface. Pat into a 1-inch-thick round. Cut scones with a 2.5-inch round cutter, repeat with scraps.
07 - Arrange scones on prepared sheet. Brush tops with milk. Bake for 12–15 minutes, or until risen and golden.
08 - Transfer baked scones to wire rack. Serve warm or at room temperature with clotted cream and honey drizzle.

# Expert Advice:

01 -
  • The gentle floral notes of dandelion honey make each scone uniquely fragrant—like you're sharing a secret ingredient with friends.
  • They're beautifully tender and simple to prepare, and always impress at brunch or teatime because they taste homemade in the best way.
02 -
  • Don't overmix the dough—more than once, I ended up with tough scones instead of tender ones.
  • Brushing the tops lightly with milk makes a huge difference in how golden and appetizing they look out of the oven.
03 -
  • Grate frozen butter for even lighter scones and faster mixing.
  • Use a sharp cutter and press straight down—twisting seals the edges and keeps them from rising.
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