Spring Brunch Dandelion Honey Scones (Printable)

Golden scones with dandelion petals and honey, perfect for a cozy spring brunch with clotted cream.

# 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 - 1/2 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

10 - 1 tablespoon honey, for drizzling
11 - 2 tablespoons dandelion petals, for garnish

→ To Serve

12 - Clotted cream

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together milk, honey, egg, and dandelion petals.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a fork until just combined; do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch-thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Bake for 16 to 18 minutes, or until scones are golden brown and puffed.
08 - Remove from oven and cool slightly. Drizzle with honey and sprinkle over additional dandelion petals.
09 - Serve warm with generous dollops of clotted cream.

# Expert Advice:

01 -
  • The delicate floral flavor surprises people in the best way, especially when paired with honey and clotted cream.
  • These scones come together in under 40 minutes, making them perfect for impressing guests without the stress.
  • Foraging the dandelions yourself adds a personal touch that store-bought ingredients simply cannot match.
02 -
  • Only use dandelion petals from fully opened flowers that have never been sprayed with pesticides or herbicides, because even a hint of chemicals ruins the delicate flavor.
  • The cold milk and cold butter are not optional if you want tender scones, so chill everything before you start mixing.
  • These scones fade fast, so eat them the day they're baked while the crumb is still tender and the butter pockets haven't solidified.
03 -
  • Work with cold everything—cold milk, cold butter, cold hands if possible—because warmth is the enemy of tender scones, making them dense and tough instead of light and flaky.
  • The moment your scones turn golden is the moment you pull them out, because a minute too long dries them out and a minute too short leaves them gummy inside.
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