# 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and sea salt until evenly combined.
03 - Add cold, cubed butter to the dry mixture. Using a pastry blender or fingertips, rub in the butter until the mix resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together honey, milk, and egg until smooth and fully integrated.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a fork or spatula until just combined—avoid overmixing.
06 - Turn dough out onto a lightly floured surface. Pat gently into a round about 1 inch thick.
07 - Using a 2.5-inch round cutter, cut scones from the dough. Arrange on prepared baking sheet. Gather and re-roll any dough scraps to cut remaining scones.
08 - Brush tops with milk. Bake for 12–15 minutes until 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.
