Spring Brunch Dandelion Honey Scones (Print)

Golden scones with dandelion petals and honey, served warm alongside creamy 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 and Serving

10 - 1 tablespoon honey for drizzling
11 - 2 tablespoons dandelion petals for garnish
12 - Clotted cream for serving

# Directions:

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 - Add cold cubed butter to dry mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse breadcrumbs.
04 - In a separate small bowl, whisk together cold milk, honey, egg, and dandelion petals until combined.
05 - Pour wet mixture into dry ingredients. Gently stir with a fork until just combined; avoid overmixing to maintain tender scones.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch-thick round. Cut into 8 equal wedges and place on 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 sprinkle with additional dandelion petals. Serve warm with generous dollops of clotted cream.

# Expert Advice:

01 -
  • The dandelion petals add a delicate floral note that tastes nothing like a lawn—it's sophisticated and surprising.
  • These scones come together in under 40 minutes, making them perfect for impressing people without the fuss.
  • They're soft and crumbly in the way British scones should be, with that golden exterior that practically begs for clotted cream.
02 -
  • Dandelions from roadsides or lawns treated with pesticides can carry chemicals, so forage only from places you trust or grow your own in a dedicated patch.
  • The moment you overmix the dough, you've changed the outcome—the scones will be tough instead of tender, so really do stop while it still looks slightly shaggy.
  • Serving these within a few hours of baking is when they're at their absolute best; after a day they're still fine but lose that fresh-from-the-oven magic.
03 -
  • Keep everything as cold as possible until the moment you bake—use a marble slab or chill your work surface if your hands run warm, and this changes the entire texture for the better.
  • If you're nervous about overmixing, use a fork instead of a whisk to combine the wet and dry ingredients; it's harder to overdevelop the dough with a fork.
Go back