# What you need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp fine sea salt
→ Wet Ingredients
05 - 1/4 cup (60 g) cold unsalted butter, cubed
06 - 1/3 cup (80 ml) dandelion honey (or substitute mild-flavored honey)
07 - 1/2 cup (120 ml) whole milk
08 - 1 large egg
→ To Serve
09 - Dandelion honey, for drizzling
10 - 1 cup (240 g) clotted cream
# How to make it:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add the cold, cubed butter. Using a pastry blender or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together the honey, milk, and egg until well combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until just combined—do not overmix.
06 - Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch-thick (2.5 cm) round.
07 - Using a 2.5-inch (6 cm) round cutter, cut out scones and place them on the prepared baking sheet. Gather scraps and repeat until all dough is used.
08 - Brush the tops lightly with milk for a golden finish.
09 - Bake for 12–15 minutes, or until risen and golden brown.
10 - Transfer to a wire rack. Serve warm or at room temperature with clotted cream and a drizzle of dandelion honey.
