# 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
07 - 1/2 cup whole milk
08 - 1 large egg
→ To Serve
09 - Dandelion honey, for drizzling
10 - 1 cup clotted cream
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly blended.
03 - Add cold cubed butter to the dry mixture. Use a pastry blender or your fingertips to rub butter into dry ingredients until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, combine dandelion honey, whole milk, and egg. Whisk until completely smooth.
05 - Gently pour wet mixture into the dry mixture. Stir with a fork or spatula until just combined. Avoid overmixing to maintain tenderness.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch-thick round. Using a 2.5-inch round cutter, cut scones and arrange on prepared baking sheet. Gather and reshape scraps as needed.
07 - Using a pastry brush, lightly coat scone tops with whole milk for a golden finish.
08 - Bake for 12 to 15 minutes until scones are risen and golden brown.
09 - Transfer scones to a wire rack. Serve warm or at room temperature with clotted cream and a drizzle of dandelion honey.
