# What You'll 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, plus extra for brushing
08 - 1 large egg
→ To Serve
09 - Dandelion honey, for drizzling
10 - 1 cup clotted cream
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and sea salt until fully combined.
03 - Add the cold, cubed butter to the dry mixture. Using a pastry blender or fingertips, incorporate butter until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the dandelion honey, whole milk, and egg until thoroughly blended.
05 - Pour the wet ingredients into the bowl of dry ingredients. Gently mix with a fork or spatula until just combined; avoid overmixing.
06 - Transfer dough onto a lightly floured surface. Pat dough into a 1-inch-thick round. Using a 2.5-inch round cutter, cut out scones. Gather scraps and repeat until all dough is used.
07 - Arrange scones on the lined baking sheet. Lightly brush the tops with milk for a golden finish.
08 - Bake for 12 to 15 minutes, or until the scones are risen and golden brown.
09 - Transfer baked scones to a wire rack. Serve warm or at room temperature with clotted cream and a drizzle of dandelion honey.
