# Ingredient list:
→ 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
# How-to:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt.
03 - Add cold, cubed butter to the dry mixture. Using a pastry blender or fingertips, rub the butter in until the mixture resembles coarse breadcrumbs.
04 - In a separate mixing bowl, whisk the honey, whole milk, and egg until fully combined.
05 - Pour wet mixture into dry ingredients. Stir gently with a fork or spatula until just combined—avoid overworking the dough.
06 - Transfer 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 and arrange on the prepared baking sheet. Gather scraps and repeat as needed.
08 - Brush scone tops lightly with milk to enhance golden color during baking.
09 - Bake scones for 12–15 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.
