Cinnamon Honey Scones
Servings: 20
Ingredients
Cinnamon Honey Block
- 30 g all-purpose flour (3 Tbs)
- 30 g sugar (2 1/2 Tbs)
- 4 g ground cinnamon (1 1/2 tsp)
- 30 g cold butter, cut into 1/4-inch cubes (2 Tbs)
- 20 g honey (1 Tbs)
Scone Dough
- 152 g all-purpose flour (1 cup + 1 1/2 Tbs)
- 304 g cake flour (2 1/4 cups + 2 Tbs)
- 2 1/2 tsp baking powder (12.5 g)
- 1/2 tsp baking soda (2.5 g)
- 91 g sugar (3/4 cup + 3 1/2 Tbs)
- 227 g cold butter, cut into 1/4-inch cubes (1 cup or 2 sticks)
- 135 g heavy cream (1/2 cup + 1 1/2 Tbs)
- 135 g créme fraîche or homemade sour cream (1/2 cup + 2 Tbs); see note
Honey Butter Glaze
- 57 g unsalted butter (4 Tbs or 1/2 stick)
- 20 g honey (1 Tbs)
Instructions
Cinnamon Honey Block
- In a medium bowl, whisk together flour, sugar, and cinnamon.
- Add butter cubes, and, using your fingers, work the butter into the mixture until no large pieces remain.
- Add honey and stir into a uniform paste.
- Transfer to a piece a plastic wrap and shape into a block 4 inches square and 1/4-inch thick. Wrap tightly and freeze for at least 2 hours.
Scone Dough
- Place all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment.
- Sift cake flour, baking powder, baking soda, and sugar over the flour.
- Place bowl on stand and mix on low for about 30 seconds.
- Turn off mixer, add butter, and pulse to start combining. Mix on low until no large pieces of butter remain, about 3 minutes.
- With the mixer on low, slowly add heavy cream and créme fraîche and mix until a dough forms and sticks to the paddle.
- Turn out dough onto a clean work surface.
- Cut cinnamon honey block into 1/4-inch cubes and distribute over the scone dough. Use the heel of your hand to smear the dough and cubes together, folding and turning over about 5 times.
- Transfer dough to a large piece of plastic wrap and cover with another piece of plastic wrap. Shape into a block about 7 1/2x10 inches. Wrap tightly and refrigerate for at least 2 hours.
- Remove dough and cut into 5 long strips, each about 1 1/2 inches wide. Cut each strip into 4 blocks about 2 1/2 inches long. Transfer to a baking sheet lined with parchment or silicone baking mat. Freeze at least 4 hours, preferably overnight. Once frozen, the scones can be transferred to an airtight container and kept frozen for a month,
- Preheat oven to 350°F. Arrange scones on parchment-lined baking, leaving about an inch of space between them.
- Bake 30 minutes, rotating sheets from top to bottom and front to back halfway through, or until golden brown.
Honey Butter Glaze
- In a small saucepan, melt butter over over low heat without stirring. Once melted, skim foam from the surface,
- Place honey in a small bowl, and carefully pour butter over it, trying to leave the milk solids behind in the pan.
- Stir until combined and brush over scones immediately after they come out of the oven.
- Let scones cool completely on the baking sheets.
Notes
Créme fraîche is expensive to buy, but easy to make.