# Components:
→ 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter to the dry ingredients. Using a pastry blender or fingers, rub butter into the flour mixture until it resembles coarse breadcrumbs.
04 - In a separate bowl, whisk together honey, milk, and egg until thoroughly combined.
05 - Pour wet mixture into dry ingredients. Stir gently with a fork or spatula until just combined. Avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch-thick round.
07 - Using a 2.5-inch round cutter, cut out scones and arrange them on the prepared baking sheet. Gather scraps and repeat until all dough is used.
08 - Brush tops of scones lightly with milk to enhance their golden color.
09 - Bake for 12 to 15 minutes or until scones are 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.
