Dandelion Honey Scones Clotted Cream (Printable)

Tender, sweet scones with honey and clotted cream are ideal for lush afternoon tea or spring brunch.

# 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
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 - Whisk together flour, sugar, baking powder, and sea salt in a large mixing bowl.
03 - Add cold, cubed butter. Use a pastry blender or fingertips to blend until mixture resembles coarse breadcrumbs.
04 - In a separate bowl, whisk honey, milk, and egg until smooth.
05 - Pour wet mixture into dry ingredients. Stir gently with a fork or spatula. Mix just enough to combine; avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick round.
07 - Use a 2.5-inch round cutter to cut out scones. Arrange on prepared baking sheet. Gather scraps and repeat.
08 - Lightly brush tops with milk to promote browning.
09 - Bake 12–15 minutes or until risen and golden brown.
10 - Transfer scones to a wire rack. Serve warm or at room temperature with clotted cream and honey.

# Expert Advice:

01 -
  • The floral honey notes turn a familiar scone into something quietly extraordinary.
  • Clotted cream adds a lavish, creamy layer that makes each bite feel genuinely indulgent.
02 -
  • Overworking the dough leads to tough scones—just mix until you can barely see any dry flour.
  • Brushing the tops with milk and not egg gives a subtle glow without making the scones too rich.
03 -
  • Use a pastry blender for butter or chill your hands before rubbing—it makes a difference in the crumb.
  • A gentle mixing hand is your secret weapon—scones should never be kneaded.
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