Foraged Favorites - Dandelion Blossom and Honey Scones

Dandelion Blossom and Honey Scones

Ingredients

•  2  cups all-purpose flour
•  1/4 cup granulated sugar
•  1 tablespoon baking powder
•  1/2 teaspoon fine sea salt
•  1/2 cup unsalted butter, cold and cubed
•  1/3 cup cream, cold
•  1/4 cup fresh dandelion petals, pesticide-free, yellow parts only
•  1/4 cup honey
•  1 large egg

Directions

1. Preheat oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
2.  In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Using a pastry cutter or fingertips, work cold cubed butter into the flour mixture until it resembles coarse breadcrumbs.
4. In a small bowl, whisk together cold milk, honey, egg, and dandelion petals until combined.
5. Pour wet mixture into dry ingredients. Using a fork, gently stir until just combined without overmixing.

6. Transfer dough to a lightly floured surface. Shape into a 1-inch-thick round. Cut into 8 wedges and place on prepared baking sheet.

7. Bake for 16 to 18 minutes until scones are golden brown and puffed.
8. Remove from oven and cool slightly.

To serve:  Serve the scones slightly warm, with Devonshire Cream, drizzled with Dandelion Honey.

Devonshire Cream

Ingredients

• 4 cups good-quality heavy cream (not ultra-pasteurized)

Directions 

1. Preheat oven to lowest setting about180 F.
2. Pour heavy whipping cream into a 9x13 glass pan.
3. Cover tightly with foil. Put the pan in the oven for about 12 hours until the top is lightly golden.
4. Remove from oven and let cool.
5. Move to the fridge for at least 12 hours until cream is solid.
6. Once "clotted" store in an airtight jar in the refrigerator for up to 1 week.