# 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 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk, cold
07 - 2 tablespoons fresh dandelion petals, pesticide-free, yellow parts only
08 - 2 tablespoons honey
09 - 1 large egg
→ Topping and Serving
10 - 1 tablespoon honey for drizzling
11 - 2 tablespoons fresh dandelion petals for garnish
12 - Clotted cream for serving
# 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 until evenly distributed.
03 - Using a pastry cutter or fingertips, work the cold cubed butter into the flour mixture until it resembles coarse breadcrumbs.
04 - In a small bowl, whisk together cold milk, honey, egg, and dandelion petals until well combined.
05 - Pour the wet mixture into the dry ingredients. Using a fork, stir gently until just combined. Do not overmix to ensure tender scones.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick round disc. Cut into 8 equal wedges and arrange on the prepared baking sheet.
07 - Bake for 16 to 18 minutes until scones are golden brown and puffed.
08 - Remove from oven and cool slightly. Drizzle with honey and garnish with additional dandelion petals. Serve warm with generous portions of clotted cream.
