Mix flour, sugar, and salt in a large bowl. Add butter and work into flour until coarse crumbs form.

Heat milk in a saucepan until warm. Set aside.

Combine warm water, yeast, and honey in a small bowl. Let sit for 5 minutes until frothy.

Add yeast mixture and milk to flour mixture. Stir until soft dough forms. Knead on a floured surface for 5 minutes.

Place dough in a greased bowl, cover, and let rest for 1 hour.

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

Roll out dough to 1/4 inch thickness. Cut into triangles (3-inch base, 5-inch height).

Roll triangles from base to point, forming crescents. Place on baking sheets, spaced 2 inches apart.

Whisk beaten egg and heavy cream for egg wash. Brush tops of medialunas with egg wash.

Bake for 15 minutes, until golden brown and puffed.

Cool on baking sheets, then transfer to a wire rack.

Dust cooled medialunas with powdered sugar and serve.